KUALA LUMPUR, Nov 12 — The fluorescent-lit corners of Pudu at night offer a thousand promises of provision and pleasure, some more loudly than others.
One can scarcely describe any of these places as unassuming or undiscovered anymore; many have a social media presence of their own, or have at least been featured on the big aggregator types, which produce nothing original of their own.
A stone’s throw from Pudu Plaza, the corner of Jalan Landak and Jalan Kancil is home to Tai Lang Lamb Pot, which specialises in Cantonese-style clay pot lamb brisket, or yeung naam bou.
A speciality of Hong Kong and Macau, it is especially popular in winter. It is characterised by the inclusion of fermented bean curd (both as a base and as a dip) and zhu hou sauce, a Cantonese braising condiment made from fermented soybeans, sesame paste and Chinese five-spice.
