Saturday, 14 September 2013

Tai Lei Loi Kei, Taipan USJ

Macau Famous Pork Chop Bun has finally arrived in Malaysia!

I tried this pork chop bun when I traveled to Macau with my cousins last year. We were on a budget trip so we initially planned to share the pork chop bun but we ended up having one each as it was too delicious!

Inside Tai Lei Loi Kei, Taipan
I was really glad that Tai Lei Loi Kei opened a branch at Taipan, which is just like a 10 minute walk away from my house. I could have them every day if I want to!

Their Pork Chop bun sells like hot cake and it is usually sold out within 2-3 hours. I still remember my cousins and I were searching high and low, running around frantically for Tai Lei Loi Kei when we were in Macau as we were worried that the pork chop buns might go out of stock during lunch time lol!
The serving was really big! The oversized pork chop is sandwiched between two freshly baked crusty bun which is soft in the inside and crispy on the outside that resembles a french baguette. The bread is lightly buttered on both side to enhance its flavour
Signature Pork Chop Bun (Original, ala-carte) RM9.50

The meat was so juicy, succulent and tender despite being so thick (about 5cm!)! It was well marinated with their secret homemade recipe that has been passed down for two generations! Each bite gives a distinctive , lip-smacking sweet & savoury taste, along with a crunch. The meat wasn't greasy at all, despite being deep fried.

As you can see, their pork chop bun are served with no dressings or sauces nor fillers such as lettuce, cheese and such. However, you can choose to add in a slice of cheese (+RM2) or a piece of fried egg (+RM1.50) . And if you prefer to have mayo or chili sauce to accompany your bun, it is available at the counter.

You can make it a set by topping up RM2. A set come with a soft drink/cappuccino/a cup of their signature milk tea. 

I was really satisfied with my meal. The taste was exactly the same as the one I had in Macau. It wasn't "localized" and retained its originality. I heard that the owner came down all the way from Macau to train the staffs herself in order to maintain the quality!

I visited this place during their grand opening (9 September 2013), that is right before I had my operation on my foot. I revisited this place on Friday of the same week and I tried some other food on their menu that I did not on my first visit. Except this time, I opt for a take-away due to my appointment with the doctor.
Polo Pork Chop Bun RM11.90
On first sight it doesn't really seem like a polo bun.
It tasted OK. I'd prefer the original version over this.. 

 Sawdust Cake Dessert RM5.50 (RM3.50 for add on)
Yes I had this in the clinic before taking out the stitches on my foot =b
This is basically the famous serradura dessert in Macau
Chilled layer of vanilla flavoured whipped cream layered in between tea biscuit crumbs that resembles fine sawdust. You'll be surprised how smooth the texture of this dessert is! The layer of vanilla whipped cream tasted like vanilla ice-cream, except being creamier and more packed with an aromatic vanilla taste than a vanilla ice-cream. A must-try!

 Macau Curry Fish Ball RM5.50
The Fish ball was really bouncy and "Q". The curry was really aromatic and thick, just the way I like it.My brother loved it so much he finished 4 on his own lol!

Tai Lei Loi Kei (大利來記豬扒包)
4A, Jalan USJ 10/1J,
Taipan Business Centre,
47620 Subang Jaya, SelangorFacebook:

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