‘Pisang goreng’ or ‘goreng pisang’? The triviality of semantics is thrown out the window when faced with a crisp, fresh-from-the-oil batch of banana fritters supervised by 58-year-old Madam Ong. The business started in the early 1980s and it has since grown from a simple bicycle cart to the current food truck in SS2 and a shop in 1 Utama shopping centre.
The pisang, of the more premium raja species, shrivels slightly when dropped in oil and forms a gooey, caramel-like centre. The batter is light, evenly crisp and shimmering in goldenness. There is no sign of the dreaded sheen of oil that coats the palate; just crisp batter against sweet, gooey banana. It’s science made delicious.
|Venue name:||Goreng pisang SS2||Contact:|
|Opening hours:||Mon- Sat, 12noon-6pm|