Not everyone can make great Char Siew Pork, a Chinese style BBQ pork prepared by marinating slabs of pork in a heavenly mixture of fermented red bean curd, Shaoxing wine, soy sauce, honey and a few other ingredients before they are barbequed over charcoal and then served with rice or noodles.
Take a drive down Jalan Ang Cheng Ho and stop by Kong Yik Café, where you will find Loke Chicken Rice, which is ironically famous for its Char Siew Pork more than anything else in the "menu". Finding place is a breeze, as it is the only eating outlet with a big "Planta" sign on the stall at the entrance of the coffee shop along that stretch.
Loke Chicken Rice started out as a Chinese restaurant in Jalan Padungan, which was set up after the end of the Japanese Occupation here. With the passing of the owner many years later, the restaurant operations came to a halt but the chicken rice business remained. Loke Chicken Rice moved to its present location eight years ago, and is now managed by the late founder's grandson. In their typical dish of Char Siew Pork Rice, the BBQ Pork is sliced into thick pieces and served together with savoury rice, along with clear soup curry gravy, sweet chilli sauce and belacan (fermented shrimp paste) chilli dip. The Char Siew Pork is juicy and has a once-of-a-kind taste as well as enticing aroma to it, which is why it is notoriously famous.
Besides Char Siew Pork, there is of course Steamed Chicken Rice, as well as Pak Lo egg and meat, among other things. The latter is also famous item among customers and is a must-try.
So for your Char Siew Pork fix, visit Loke Chicken at Kong Yik Café, Jalan Ang Cheng Ho, Kuching. Loke Chicken Rice opens from 9am to 2 pm daily except Tuesday.
SOURCE: Borneo Talk vol.37