What was once a modest chicken wing stall 30 years ago has transformed into a full-fledged restaurant on KL’s busiest food street. Indisputably Jalan Alor’s pride and joy, the five-lot restaurant pulls in both locals and tourists for its famed wings as well as an extensive range of dai chow dishes. Whether you dine outside with a packet of tissues to wipe your brow, or indoors with the luxury of tablecloths and air conditioning, it’s not difficult to see why this landmark restaurant has merrily filled so many stomachs in its tenure.
You won’t have truly experienced Jalan Alor without tearing into a Wong Ah Wah wing or two. Sticky, sweet and wonderfully charred, these chooks are prevalently stamped as KL’s best. They’re marinated in a blend of spices, seasoning, soy sauce and ginger before they’re hung on a grill and liberally brushed with more marinade till they’re shiny. The result is a crisp, near-blackened surface that protects the soft, juicy flesh within.
Don’t be fooled; this vegetable dish won’t fulfil your vitamin quota. Kangkung is stir fried in a pungent blend of dried shrimp till piping hot, oily and impossibly fiery.
The thick noodles are fried in lard and glossed with dark soy sauce – a no-fuss version of one of KL’s favourite suppertime dishes.
Salted egg sotong
Slimy, rich and deeply eggy, this is the kind of side you’ll compromise your diet for. Trust us, you won’t want to be shy about reaching for that last piece.
Crowned upon a burner, this silver bowl of clam soup is gingery and oniony with a mild piquancy from Chinese rice wine.
The toasted flecks of desiccated coconut that coat the prawns aren’t the crispy kind, but fried in butter till they’re claggy and greasy – all the better to taste the butter.