Wednesday, 18 May 2016
Sunroast Roast Chicken Char Siew in Yong Peng Johor 宏达烧腊 JK1485
Little Yong Peng town is the perfect pit stop for the three hour plus drive between KL and JB. Yong Peng town is about mid point between KL and JB, and the main street is located just off the North-South Expressway - there is no need to drive another 30-45 minutes to town (as is the case with Kluang, Segamat, Batu Pahat or Muar).
After numerous times stopping at Yong Peng, and customary visits to Or Hwu Foochow restaurant and the fish ball shops, we decided to explore Yong Peng for other food options.
That's how we stumbled upon Sunroast 宏达烧腊, a roast specialist.
Sunroast has charcoal roasted duck, chicken, siew yok and char siew.
I've learnt that it is possible to judge char siew by it's looks. If the hanging strips of meat look blackened and charred outside, shrivelled and twisted as if tortured by fire, there is a better chance that it will taste great.
Sunroast's char siew looked well roasted by fire, so we had to check it out :-D
We started with this char siew noodles (RM3.80).
The char siew was the "crystal" type with layers of fat and lean meat plus a caramelised outside with char blackened edges.
The char siew was chopped into small pieces, a bit too small for my liking, but the sweet savouriness in the tender juicy roast pork belly was spot on. I opted for the "crystal" cut as I love the fats - if that's too fatty for you, there are leaner cuts.
Love these al dente egg noodles with a good spring to the bite. The blended savoury sauce with subtle sweet notes complemented the heavy bouncy noodles well.
We later found out from the lady boss Mdm Tan, that these QQ noodles are made by Eng Hin, the famous traditional Chinese bake shop in Yong Peng. I like the noodles so much that we dropped by Eng Hin afterwards to buy some fresh egg noodles home. Their texture was excellent even when I cooked it myself ;-p
We also had the roast chicken with noodles (RM3.80). The same great egg noodles and savoury sweet sauce. The roast chicken was tender, juicy and sweet savoury. I love Sunroast's roast chicken too.
We had a yong tau foo side (RM5). Five pieces of yong tau foo stuffed with a minced fresh fish and pork blend. It's a nice tasty side to go with the noodles and char siew.
We also had the old cucumber soup (RM13) cooked for at least 4 hours in that the large urn at Sunroast. It's delicious and another good soup to wash down the roast meats :-D
I must also mention the house made sambal chili and the ginger and chili dip - both are great for adding spice to the noodles. As for the char siew, they are perfect by themselves.
I like the char siew so much that I bagged home half a kilo. At RM30 for all these "crystal" char siew, it is all the more irresistible.
Next time, get a few kakis (maybe 5 or 6). We just order the basic wanton noodles and then add another half kilo (for RM30), and whack these to our hearts' content.
->> Next time you pull over at Yong Peng town, other than Foochow food and fish balls, Sunroast's charcoal roasts is worth trying out too.
Restaurant name: Sunroast 宏达烧腊
Address: No 2, Batu 1/4, Jalan Air Hitam, Yong Peng, Johor, Malaysia
GPS: 2.010686, 103.068744 / 2°00'38.5"N 103°04'07.5"E
Tel: +607 467 3630
Hours: 7:30am to 4:30pm (Closed on Tues)
Date visited: 18 May 2016
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