Leong Ya Kitchen USJ Taipan Tong Bo Pork

Inspired by watching Culinary Class Wars, Jen developed a craving for Tong Bo Pork, a classic Chinese dish known for its rich, melt-in-your-mouth texture. After searching on food delivery apps, I found an option from Leong Ya Kitchen USJ Taipan and decided to give it a try. At RM63 for a sizeable slab of pork belly, it’s certainly not a cheap dish.

When the dish arrived, it looked promising, with a glossy, caramelised surface that suggested a flavourful experience. However, it failed the essential test of texture. Traditional Tong Bo Pork should be so tender and delicately braised that it nearly falls apart with a gentle push of chopsticks or a spoon. It’s known for its silk-like layers of fat and lean meat that blend together effortlessly. This version didn’t meet that standard; it required a knife to cut through. But truth be told, I kind of liked it this way, I think I would have found the meat too soft otherwise. OK, I am a heathen.

While the texture was not traditional, the taste was on point. The pork was well-seasoned, with a sweet and savoury depth typical of a good braise.

The flavour was satisfying, and it came with five pieces of soft mantou buns.

If you are a purist, the Tong Bo Pork at Leong Ya Kitchen USJ Taipan will not be for you. If you like your meat not melty, then this could be the one for you.