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Help the Small Businesses: Uncle Long

Musings

By SeeFoon Chan-Koppen

Help the small Businesses

Uncle Long

SeeFoon treats herself to charred and sticky sweet perfection.

Char Siew literally means “fork roasted” (siu being burn/roast and cha being fork), named after the traditional cooking method for the dish where long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire.

Cantonese in origin, the pork meat is marinated and then roasted in the oven to a charred and sticky sweet perfection. 

It’s ubiquitous in Hong Kong and Guangzhou, where Cantonese cuisine predominates and here in Ipoh, where our cuisine is more eclectic, it’s quite rare to find a restaurant dedicated to roast meats. 

Uncle Long is one of them. 

Continue reading at Ipoh Food Diva. 

For more reviews, go to SeeFoon’s blog at www.IpohFoodDiva.my

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See Foon

SeeFoon Chan-Koppen has been writing a food column called Musings on Food in the Ipoh Echo since 2009. It is widely read both in print as well as online which receives more than 1 million hits a month. Her forte is in communications, having honed her skills after graduating from the University of Singapore where she worked for the Straits Times Group and was a food critic for the New Nation. Her knowledge of food and cooking come from more than 30 years in the hotel industry based in Singapore, Tokyo, Hong Kong and subsequently Kuala Lumpur. During this time, she has travelled all over the world and eaten at the best and worst restaurants. She is totally intimate with the subtleties and nuances of most cuisines of the world having been involved in opening over 50 hotels throughout the Asia/Pacific region and China where she helped to conceptualize Food and Beverage themes and critiqued on food quality. SeeFoon calls herself a global citizen and now chooses the serenity and friendliness of Ipoh to the bright lights of the many cities she has lived in. She also loves the food in Ipoh and is passionate about telling the world about it.

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