Today, I revisited the Food Place food court, located at Pavilion Mall. The food court is located beside the Oriental Kopi Restaurant.
This time, I ordered roast Siu yok (pork belly) noodles from the Hong Kee Cantonese roast stall, which cost RM16.90 per plate.
The plate features springy Cantonese-style egg noodles dressed in a savoury dark soy sauce base, giving them a glossy texture and rich umami flavour. On top are generous slices of Siu Yok, or Cantonese roast pork belly, distinguished by its three layers: crispy crackling skin, tender meat, and a layer of flavorful fat in between. A portion of blanched bok choy is added for freshness and balance. A bowl of soup accompanies the dish.
Siu Yok (燒肉), meaning “roast meat,” is a staple of Cantonese cuisine that dates back to imperial China, particularly in Guangdong and Hong Kong. Pork belly is marinated with five-spice, salt, and aromatics, then roasted until the skin becomes blistered and crunchy. The technique is centuries old, developed as a way to preserve meat through roasting and to enhance flavor. Cantonese roast meats (siu mei 燒味) became popular in southern China due to their bold flavors and the portability of roasted cuts sold in open-air markets.
Immigrants later brought this culinary tradition to Southeast Asia, especially Malaysia and Singapore, where it has become a beloved hawker and restaurant staple. Pairing with egg noodles follows the Cantonese tradition of "wantan mee" style dishes, where thin, springy noodles are tossed in soy-based sauces and topped with roasted meats like char siu, roast duck, or siu yok. This adaptation gave rise to countless local variations across Malaysia, often slightly sweeter or saltier depending on regional preferences.
In Malaysia, stalls like Hiong Kee specialise in maintaining this heritage, offering siu yok noodles as a comforting yet indulgent dish that connects modern diners with centuries of Cantonese roasting mastery.
