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 rice from the Hong Kee Cantonese roast stall, which cost RM15.90 per plate.
The dish is a comforting plate featuring crispy roast pork belly, fragrant white rice, and a light clear soup on the side.
Siu Yok (燒肉), also called Cantonese roast pork belly, is a signature Chinese delicacy loved for its shatteringly crisp skin, tender meat, and flavorful fat layers. The pork belly is usually seasoned with salt, five-spice powder, and other aromatics, then slow-roasted until the skin becomes golden and blistered. The contrast between the crunchy skin and juicy meat is the main appeal.
Cantonese roast meats date back to imperial China, especially from Guangdong province, where roasting techniques were refined over centuries. In traditional Cantonese food culture, roast pork belly was a celebratory dish served during festivals, weddings, and family gatherings. As Chinese immigrants moved across Southeast Asia, they brought this roasting tradition with them, adapting flavours and techniques to local tastes. In Malaysia, siu yok has become a staple in roast meat shops and hawker stalls, often paired with rice and a mild soup to balance the richness.
This Hong Kee version keeps it classic — simple presentation, fresh herbs like coriander for brightness, and plain rice to let the pork’s flavour shine.
