Hutong Lot 10-The Best of KL Hawker Food , Malaysia

Hutong LOT 10- How to rock the KL street scene like a local but still be a tourist.

Located in the heart of KL's Shopping District, Hutong Lot 10 is a great first stop to get initiated into the KL street food scene. A good half-way house before you cross over to the dark and seedier (read: tastier) side of the KL street food divide. Sadly, having said that; KL hawker food scene is in general on the decline. The rising rental costs & property costs coupled with the lack of interest of the second generation to run their family business have forced out many of the players. 

This place is operated more like an upmarket food court. It does a fairly decent attempt to replicate the Hawker Experience.

Located on the Lower Ground Floor on the corner of Bukit Bintang and Jalan Sultan Ismail. The place is easy to miss, you need to take the escalators down into this food dreamland... 

Chua Brothers Penang Char Koay Teow

My first go to food dish here is the Penang Char Kway Teow! Trust me… Pay the extra for the duck egg!  

I have been here many times and often watch in amazement at how simple this dish is to make but ever so difficult to master. You need to get the right burn on noodles, layered with the right amount of oil and crisp sausage to create texture, the addition of the duck egg also adds a certain saltiness.   

Most of the star rated hotels in town do a version of these noodles but fail ever so miserably.

Ask for it extra spicy and with extra lap-cheong (sausage) if you want to live on the wild side.

Woo Pin Fish Head Noodles

My second most favourite dish is the Fish Head Noodles from Woo Pin. I was first introduced to this dish at the original branch in Cheras and it took me a while to figure out they had a branch in Lot 10.


The dish the serve up comes close to the original version. The fish stock is prepared with salted vegetables and then you have the option to add evaporated milk (say yes…!). They add vermicelli noodles and chinese wine for a bit of acidity. Ask for extra wine and constantly add it into the broth it will give the dish some chutzpah! Also ask for the fish on the side that way you don't end up with soggy fish. You can add the fish into the broth as you go and still get crunchy warm fish vs hot & soggy fish. The sambal is badass with the right amount of heat and acidity so use carefully.


In the picture is the Woo Pin Fish Head noodles, fish on the side, chinese wine & sambal.

While there are better and cheaper places, Hutong Lot 10 offers the KL visitor or local  a nice alternative to the harsher realities of KL Street Food scene.  

Jom Makan!