Today I visited the Food Place food court, located at Pavilion Mall. The food court is located beside the Oriental Kopi Restaurant.
This time, I ordered the Steamed Mui Choy Kau Yuk with rice set from the House of Hakka stall, which cost RM19.80 per plate.
Steamed Mui Choy Kau Yuk with Rice Set, a beloved Hakka speciality. The dish features pork belly layered with salty preserved mustard greens (mui choy ham), then slowly braised or steamed until tender. The mui choy absorbs the rich pork juices, while its natural saltiness balances the fattiness of the meat. Served with plain white rice and a light soup, the combination makes for a hearty, home-style meal.
Originating from the Hakka people of China, the dish reflects their tradition of resourcefulness. Preserving mustard greens into mui choy was a way to store vegetables for lean seasons.
While both sweet and salty mui choy exist, the salty type (mui choy ham) is most commonly used in kau yuk. It cuts through the richness of pork belly and creates a savoury depth that defines the dish.
As Hakka communities migrated to Southeast Asia, this dish travelled with them, becoming a staple in Malaysia, Singapore, and beyond. Today, it remains a symbol of Hakka comfort food, cherished for its earthy, rustic flavours.
The House of Hakka’s version stays close to tradition: salty mui choy with tender pork belly, eaten with fluffy white rice and a simple soup for balance.
