Loh Bak stands for Seasoned Meat but it is also served with other deep-fried goodies. At this point of time, the names of new foods have stopped sticking in my brain so I can’t remember what I ate in addition to Loh Bak.
We sampled the one on Penang Road. The dipping sauce has a slightly starchier consistency than normally found elsewhere in Malaysia but the flavour is smacked on the sweet spot. The sweetness, saltiness and umami (trans: Japanese for the fifth taste, savouriness) perfectly balanced.
It’s close to Sri Kayu Nasi Kandar. Do try it because it was very close to mindblowing. He’s also the person who gets invited and flown to Singapore to cook Loh Bak for the Penang Food Fest once a year.