- Here's the eggs.
Look at that.
Ho, ho!
Oh yeah, here they are.
This is so amazing.
(upbeat music)
Wow, it's so, just packed.
Biggest fish head right now
is getting just covered in curry.
That's the meat cage.
One, two, and three, the whole family!
Look at the size of that.
All right, check it out, guys.
It's Trevor James.
We are in Kuala Lumpur, Malaysia.
Street food is back, we are back,
things are opening up here
with social distancing,
and I am so pumped because
today we are bringing you
for the ultimate
Malaysian street food tour
for the first time after
three months indoors.
It's gonna be a lot of fun.
Let's go eat.
After three months of semi-lockdown,
Malaysia is now opening
into a recovery phase
with social distancing,
meaning that we can once again
bring you for tons of street food.
So make sure to watch
all the way until the end
'cause we're bringing you not only
to the number one roast pork
belly in perhaps the world,
made by Master Chef Wong, who
has 38 years of experience,
we're also bringing you to try
a monster-sized fish head curry,
delicious lemang with
beef rendang, and more.
Let's eat.
Awesome, guys, and to start the day,
we made our way out,
deep into the outskirts of Kuala Lumpur.
We are close to the Batu Caves right now,
and you can feel the forest,
and the oxygen out here is so fresh,
and right up here, we're
gonna start the day off strong
with the ultimate
Malaysian classic, lemang,
sticky rice stuffed inside bamboo,
wrapped in lerek leaves,
this is lemang daun lerek,
and they are super famous for their lemang
and their beef rendang.
Let's go try it out.
Hi, boss.
(speaks in foreign language)
We're gonna start first
with the temperature check,
and record name,
and then we're gonna watch the process.
Okay.
(speaks in foreign language)
- 35.6.
- Okay, 35.6.
- Yeah.
- Okay.
It's been three months
since we've eaten outside
and this is gonna be the first meal.
These are all the mountains
of hollowed out bamboo,
ready to fill, these are gonna be cleaned,
as you can see they are
doing right over here,
and stuffed with sticky rice,
and you eat it with beef rendang!
And look at this, guys,
the coconut truck just arrived.
Mountains of coconut.
(speaks in foreign language)
And these are all gonna be
used to make coconut milk.
They must go through thousands here.
Look at this, the flakes are gonna be,
you can see they're being just ground out,
and actually the water is not used,
only the inside flakes are used,
and pressed into coconut milk.
Look at that.
Each one is gonna be used
to make that coconut milk.
Boom.
The coconut flakes are ready
to process into coconut milk.
Look at this, this is
a coconut milk machine.
Oh, here we go.
Santan, the soul of
Malaysian curries and food.
We've got coconut milk coming out.
Oh, and look at this, this
is the rendang station.
(speaks in foreign language)
Oh, (speaks in foreign language).
- [Woman] Rendang ayam.
- [Trevor] Rendang ayam!
Look at that, that's chicken rendang.
And it's an absolutely
beautiful smell here.
Look at that ayam rendang.
(speaks in foreign language)
Wow, and there's more!
(speaks in foreign language)
Oh, and here's the santan, look at this.
Wow, santan in the rendang.
Ho, ho!
Look at all that coconut milk.
(speaks in foreign language)
And it's great that things are
getting back to normal here
in Malaysia.
Ooh, sambal.
Wow!
And the sambal goes right in,
and you can see the huge
chunks of lemongrass in there.
Oh!
(speaks in foreign language)
We're making more here.
Oh, and here's the beef.
Wow!
That's the king rendang.
Lemongrass, coriander powder,
we've got sambal and onion and garlic,
all the secret ingredients,
you can smell everything.
Santan.
Wow!
Look at that.
(speaks in foreign language)
Ooh, and there we are,
this is the spicy rendang.
(speaks in foreign language)
Tapioca leaf.
Tapioca leaf, that's the dry style.
Look at that, it's melted fully.
It's just dried up.
And here we go, guys,
this is the magic that
we've been waiting for,
the coconut milk creation.
That's gonna go inside of the bamboo.
And there we go, guys, it's getting ready.
Each one of these is just gonna be stuffed
with this beautiful coconut
milk and sticky rice.
Wow!
There it is.
Here we go.
It's gonna be loaded with
sugar, guys, look at that.
Super sweet.
I think that's palm sugar.
A little salt water, look at that,
that's salt water, garam.
There you go, and you
can see each one of these
is gonna be loaded with that rice.
Ooh, look at that.
Boom!
Rice going in, sticky rice.
- [Man] 50 kg.
- 50 kg!
Look at that.
Whoa!
Beautiful.
Let's watch how it's done.
Right in that bamboo.
Look at that.
That is so much coconut
milk, and it's full.
Here they are, finished.
(speaks in foreign language)
Ready to go on the fire.
And there it goes, look at
that, right over the fire.
Look at that, they're gonna
load it up the back side.
They are loading individually,
lemang by lemang,
onto this fire, and it is so hot,
and you can see the coconut
milk is just bubbling out.
This whole place smells like
the most aromatic coconut
you could dream of.
Oh, it's ready?
- [Man] Very hot.
- Okay, and how do we do?
Just pull?
- [Man] Just pull.
- Ooh!
That's the lerek leaf and
they use the lerek leaf
instead of the banana leaf here
because it's more aromatic.
Whoa!
Gonna peel that, wow!
There it is, the lemang.
Oh, my.
That's lemang!
You can smell the coconut, the santan.
The santan is aromatic.
Wow, and a durian!
Musang King?
Wow!
Oh, and there it is.
Musang King!
This is the ultimate Malaysian meal.
With lemang, you need to eat beef rendang,
with tons of lemongrass and coconut milk,
along with the chicken rendang,
and a Musang King durian.
And then to top it off,
because the lemang is already creamy
with santan coconut milk,
we can double up and have
a Musang King durian.
And we're just gonna cover it
in that ayam rendang sauce.
Mm.
Oh!
Oh, wow!
Wow!
Wow!
That lemang is just the
most creamiest, stickiest,
sweetest rice you'll ever taste.
Mm!
Wow!
Take a nice piece there
and try that beef rendang.
Mm, mm!
There's so much flavor in these curries.
They're so strong, yet they're
smooth at the same time,
they're not overpowering.
It's because of the
santan, that coconut milk.
It's so flavorful.
Maybe just take the flesh,
it's like a durian sushi.
Oh yeah, look at that, guys,
it's like a durian sushi.
Totally ready to eat.
Whoa!
- [Man] You love sweet.
- It's so sweet.
If you are in search of the perfect meal,
something that brings you
into a new level of happiness,
this right here, the durian,
the rendang, the lemang,
is worth coming here to Malaysia for.
Thank you very much.
(speaks in foreign language)
Thank you, boss.
Thank you.
Amazing!
Number one.
- Number one.
- [Trevor] Number one.
- In the world.
- In the world.
Lemang daun lerek.
Thank you very much.
- Lemang daun
- [Boss and Trevor] Lerek.
- [Trevor] We're gonna
keep exploring, guys.
Let's go.
And after a quick ride through town,
and before visiting the number one
roast pork belly master
in KL, if not the world,
with 38 years of experience,
we're bringing you to try a
monster fish head curry pot
that you're gonna love.
And here we are, guys,
next up, we are going for
the ultimate fish head
curry right up here.
We're going to a famous Muslim
Indian fish head curry joint,
Restoran ZK, and oh, it's so
good to be out eating again.
Let's go try it out.
(speaks in foreign language)
Good morning.
- Good morning.
- Good morning.
How are you?
- I'm fine.
(beeps)
36.5.
- 36.5, okay.
And we just walked in,
guys, the most magical
fish head curry joint.
Look at this.
Oh, and here's the fresh fish head!
Wow!
(speaks in foreign language)
Very big.
Whoa!
That's the magic, there's more.
And he's just gonna load
it with curry, the sauce.
Look at those guys, snapper
heads ready to submerge.
Okay, and boss is bringing
us to see the fish heads.
- [Boss] Big pot.
- [Trevor] Big pot.
And we just got invited in to
see the big pot of fish heads.
Let's go check it out, guys.
Whoa, ho, ho, ho!
Look at that massive pot!
- [Boss] This one for big one.
- [Trevor] Fish head curry pot!
And the fish heads!
Wow, look at all these!
Oh, and here's the fish.
- Fresh one, fish.
- [Trevor] Fresh snapper.
Wow, look at that!
Whoa, they're going in.
Look at that.
It's a giant tub of fish head!
You can smell, I think,
there's definitely mustard seeds in there,
and he's just submerging it.
Look at that curry heaven.
Whoa, ho, ho!
Look at that fish head
just come right out.
Giant, that's Malaysia's
special right there.
Whoa!
Wow, look at the size of that!
And we're gonna sit here with
the social distancing table.
There's a lot of other
food here too as well.
Look at this!
Curry squid!
(speaks in foreign language)
No selling.
- [Man] No selling.
- Oh, (speaks in foreign language).
Wow, looks (speaks in foreign language).
Look at that.
Wow!
Tofu puffs, snapper head,
covered in ladyfinger.
You can see the eyeball
there, look at that.
Oh yeah, we're just gonna drizzle it,
just drizzle it with sauce.
Over here, we've got
that sotong squid curry.
Look at that, that looks even thicker.
So this fish head curry and this sotong,
it's kind of the opposite
of what we just had.
I don't think there's a lot
of coconut milk in there,
it's a more strong and bolder dish.
Then we've got some papads,
some crisps, some veg,
some more onion and green chili, and rice.
So first thing's first.
Oh yeah, let's just make
sure it's all covered.
Oh!
Let's take some meat.
Oh, wow!
Right near the eye,
look at that tenderness!
The cheek meat,
oh, that is the prized possession there.
That's a gem!
Just gonna put that on the rice.
Oh yeah, yeah, so good after so long,
eating street food,
eating local food again.
Oh yeah, why don't we throw
the eyeball on there too.
And to me, one of the joys of Malaysia
is the mixture of curries,
they all go so well together.
Let's put some sotong, let's
get some curry on that rice.
Let's get that oyster piece
of cheek meat and curry,
look at that.
Let's try it out.
(speaks in foreign language)
Wow, here we go.
Mm, mm!
Oh, wow!
Mm!
(speaks in foreign language)
Oh, that is next level.
Let's crack a papadum on there.
Let's just crack some papad.
Oh yeah.
It's actually slightly sour.
Try a squid piece.
Mm.
Oh, instantly,
instant flavor burst!
It's like a maybe cinnamony sweetness.
Mm!
- [Man] No problem.
- Oh, wow!
- It's ladyfinger.
- Ladyfinger.
(speaks in foreign language)
You can just drink it pure.
Mm!
And next up, before moving on
to some incredible
Malaysian street desserts
and late night sloppy sandwiches,
we're bringing you to the number one
roast pork belly shao rou in Malaysia,
and my personal favorite in the world.
Awesome, guys, and next up,
we are going for the most
famous shao rou, fatty, crispy,
crackling pork belly in the whole city.
Actually, super famous,
people from Hong Kong fly here
to try this from Wong Shifu, Chef Wong,
and we are gonna watch how it's made,
and have a taste.
Let's do it, guys.
He makes it in the back alley.
(speaks in foreign language)
Okay, and Wong (speaks
in foreign language)
is just showing us, he's
teaching his grandson right now.
(speaks in foreign language)
It's beautiful.
Look at that skin!
- [Chef Wong] Good?
(speaks in foreign language)
- [Trevor] Yeah, look at that.
(speaks in foreign language)
Oh, and there it goes in, look at that,
it's a full cage, a full
barrel of fatty pork belly.
Wow!
(speaks in foreign language)
And Wong Shifu is teaching his grandsons
how to make the best--
(speaks in foreign language)
Shao rou, (speaks in foreign language).
Wow.
(speaks in foreign language)
Look at that.
(speaks in foreign language)
And there's the coal.
Look at this.
(speaks in foreign language)
(laughing)
Oh yeah, there we go, and
the fire's just starting.
Look at those coals.
Whoa!
This is gonna be good.
(speaks in foreign language)
(Trevor laughs)
Oh, and this is the (speaks
in foreign language).
Look at this!
The chicken oven (speaks
in foreign language).
Wow!
(speaks in foreign language)
(laughing)
And while we were waiting the 1 1/2 hours
for the pork belly to roast,
Wong Shifu began preparing
the char siu honey-roasted pork belly.
Look at this, guys.
Wong Shifu is making the honey char siu.
- [Chef Wong] Honey char siu.
- Honey char siu.
(speaks in foreign language)
Oh, and it's going right in the oven too.
Look at that!
Whoa!
And these chickens have
just came out right now,
and Wong Shifu is gonna be frying them
in this oil here as well.
Here we go.
Ho, ho, ho!
Goes right in.
Oh yeah, and look at these chickens,
they're getting so crispy,
the skin is bubbling now.
And there it is, the chicken is done.
Fried chicken.
(speaks in foreign language)
Beautiful!
(speaks in foreign language)
Wow!
Look at that, covered in that
(speaks in foreign language)!
(speaks in foreign language) Look at that!
Wow.
(speaks in foreign language)
That is so (speaks in foreign language).
Oh, it's a fatty pork sauna here.
Wow, (speaks in foreign language).
Ho, ho!
The skin is crispy and black,
and they are scraping the
skin off right over here,
and they're gonna put this
back in again one more time,
or two more times, after
they scrape that off.
It really is a master skill
to be able to make it crispy and fatty,
and that's what the
grandchildren are studying
from Chef Wong how to do,
they'll be carrying on the tradition
and continuing this store
for the generations.
They're all finished now.
One, two, and three, the whole family!
Wong (speaks in foreign
language) and his two grandsons.
(speaks in foreign language)
Look at that.
And there they are,
look at that, guys, this bubbling skin.
That is famous for being so crispy.
(speaks in foreign language)
You can see bubbling still.
And before we knew it, it was time to eat.
Oh, and there it is.
Look at the size of that.
And we're gonna be watching
Wong (speaks in foreign
language) and slice,
and it's gonna be beautiful.
Whoa!
And Wong (speaks in foreign language)
is just preparing some cucumber.
And here comes the slicing, let's watch.
Oh, there it is.
(speaks in foreign language)
It's dripping juices!
Wow, and this is so true,
you can see Wong (speaks
in foreign language)
is throwing away a lot of the cuts,
and he only keeps the best
cuts for the customers.
And we're gonna see...
Boom!
(speaks in foreign language)
Wow!
This is a master at work.
And there's our plate.
Oh.
(speaks in foreign language)
And this is it, guys.
This is the moment we've been waiting for,
the ultimate, ultimate shao rou.
People come here from all over
the world to try this dish.
Wong (speaks in foreign
language), Master Chef Wong,
he only gives you the best cuts,
he throws away a lot of
the meat that isn't perfect
and he leaves only the finest
cuts for the customers.
We've also got the roast chicken,
we've got his honey, garlic pork,
this is chicken rice,
so you combine it with this fried chicken,
and a little sambal chili,
and it's gonna be really good.
Gonna try it out.
(speaks in foreign language)
Mm!
Wow!
Ooh.
Wow!
That is perfect!
That is, without a doubt, the best,
the best roast, crackling,
fatty pork you will ever eat.
It just melts in your mouth,
yet it has a crispy skin as well,
and there's a sesame flavor,
it's covered in a sesame oil,
and it's seasoned well,
the skin was salted,
and the soy sauce on the bottom
gives it a slight sweetness.
(speaks in foreign language)
Wow!
Bye-bye.
- Bye-bye.
- [Trevor] Wow, we're gonna keep going.
That was unreal!
And we're going for more.
Hi, boss.
How are you?
- [Driver] Hi.
- [Trevor] Okay.
We go to Brickfields.
Thank you.
- [Driver] I also (speaks
in foreign language).
- Oh, (speaks in foreign language).
Great.
And next up, before going for a night-time
sloppy street omelet sandwich,
we're bringing you for
a refreshing, cooling,
Malaysian street dessert
to help you beat the heat.
And next up, guys, we are just
walking through Little India,
passing a famous hawker center.
Part of the reason why I love Malaysia
is the hawker centers,
there's a famous fried banana stall here,
and we're gonna keep going right up here,
we gotta cool down with
a Malaysian dessert.
And here they are, guys,
we've got the local stalls.
And (speaks in foreign language).
And here we are.
We got the cendol.
(speaks in foreign language)
Special.
Here we go, look at this.
So we got ice block,
and this is gonna cool
you down right away.
(speaks in foreign language)
Oh yeah.
(speaks in foreign language) Look at that.
And there it is, the shaved ice.
And here comes the pandan.
(speaks in foreign language)
- [Boss] Yeah.
(speaks in foreign language)
- [Trevor] Gula melaka.
Oh, that's the gula melaka, sugar,
sweet gula syrup, palm sugar.
(speaks in foreign language)
- Coconut milk.
- Coconut milk.
Wow!
And then condensed milk.
(speaks in foreign language)
Wow, there it is, guys, look at this.
Got the pandan jelly,
and pandan is a true Malaysian specialty.
It's kind of like a Malaysian vanilla,
so aromatic, and it's made into a jelly,
loaded with coconut and this
condensed sweetened milk,
and then gula melaka.
And you can slurp it down with ice,
make sure to get ice,
and the combo there is the
ultimate cooling dessert.
Mm.
Wow.
(speaks in foreign language)
(Trevor laughs)
(speaks in foreign language)
Ting just ordered one as well.
Originally, she didn't want one.
- [Ting] Now I want one
because it's really refreshing.
- It's so refreshing, right?
And to finish up the
day, we're bringing you
for the ultimate late-night,
sloppy street sandwich.
You're gonna love this.
Awesome, guys, and last
up, we are bringing you
for the ultimate sloppy
Roti John sandwich,
a specialty Malaysian
egg, sloppy sandwich,
and it's right here, look at this.
Wow, Roti John.
Hi, boss.
How are you?
- Okay, fine.
- [Trevor] Wow, Roti John.
- [Boss] Yes.
(speaks in foreign language)
- [Trevor] Look at this, so
you get long sandwich buns,
and a giant omelet bowl is
scooped onto this grill,
full of spices, and it's like half mixed,
you can see there's actually
whole egg yolks in there,
and, oh, and cheese.
(speaks in foreign language)
- [Boss] Yes, very delicious.
- Very (speaks in foreign language).
Looks good.
Wow, with double egg on the outside.
Look at that.
And there's a huge line-up
of people out there,
and you can see just
right from this giant bowl
of mixed egg, chili, spring onion,
it's the omelet master here.
It's like a sloppy egg sandwich.
Look at that, he's first frying these buns
with egg on the outside,
and then loading up the
omelet on the inside,
and folding it over.
Oh, and here's the eggs.
Look at that.
Ho, ho!
(speaks in foreign language)
Looks good.
Wow, and there's all the yolks.
So you can see, it's all
about the soft bread,
lots of eggs, grilled to
perfection so they're fluffy,
covered in cheese,
gonna have a little bit of
sweetness from sweet ketchup,
and I think the cheese
they're gonna add on,
the cheese sauce at the end,
is gonna be sweet as well.
And wow, looks good.
Take a look at this.
These are the finished sandwich,
and they get opened right up,
and then you can get
this secret cheese sauce,
cheese spread, comes
with a bit of cabbage,
and then here's your meat,
you can get chicken, beef or tuna,
and I've ordered chicken.
(speaks in foreign language)
Very (speaks in foreign language).
Awesome.
Okay, I'm gonna try it out.
Thanks, thank you, boss.
Thank you, I'll go try it out.
Thanks.
And here we are, guys,
sloppiest, most
delicious-looking Roti John,
soft bun covered in secret,
oh yeah, look at all the fries
covered in a secret
cheese and sweet ketchup,
and then we've got the bun underneath.
Let's take a look.
Mm, mm!
Oh!
Ooh!
They kinda taste like a mixture
between a sweet ketchup,
lots of spicy, peppery
eggs, and barbecue sauce,
and really soft bread.
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