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 Kau Yuk with Yam and rice from the House of Hakka stall, which cost RM19.80 per plate.
The bowl contains steamed minced pork patty, mixed with bits of salted fish that give it a deep umami and slightly pungent flavour. It is served over steamed white rice, allowing the juices from the pork patty to soak in, giving the rice extra savoriness. On the side, there are blanched bok choy topped with crispy garlic bits, adding freshness and crunch. Garnished with spring onions and fried shallots for aroma. A clear soup with chopped spring onions accompanies the meal, a common practice in Cantonese food courts to balance the richness of the meat.
The dish originates from Guangdong, China, where steaming is a common cooking technique to preserve natural flavours while keeping food moist and tender. Salted fish (咸鱼) has a long history in Chinese cuisine as a way to preserve seafood before refrigeration. It became a poor man’s food staple, but over time, its strong umami flavour turned it into a beloved ingredient, often paired with plain rice and simple steamed dishes.
Steamed salted fish with minced pork is a classic fan dish (饭菜) in Cantonese households. Families often steam it in the same rice cooker as the rice, allowing the pork juices to drip into the rice and create a naturally flavoured one-pot meal. Chinese migrants introduced the dish to eateries in Malaysia, Singapore, and Hong Kong. In Malaysia, it became popular in kopitiams and food courts as a nostalgic taste of home cooking.
.This dish is simple yet deeply flavorful—salty, aromatic, and satisfying—making it a timeless favorite among Cantonese communities worldwide.
