The Global Hutong Brand Set to Rock Guangzhou, China this August 2013
Often we heard about franchise business from the West and also from the East. Now, YTL Corporation is going to bring Malaysian food globally. We know our local food are good, there is no denial about it. While Tourism Malaysia starting the effort to promote Malaysian food abroad, YTL is starting its own globalisation of Malaysian food via Lot 10 Hutong.
Lot 10 Hutong is the brainchild of Tan Sri Dr Francis Yeoh CBE, managing director of YTL Corporation Berhad. As a child, his father Tan Sri Dato Seri (Dr) Yeoh Tiong Lay would take him and his family all over town to enjoy the best, most famous local comfort foods. May it be in the back alleys of Petaling Street, along the roadside of Campbell Street, Tengkat Tong Shin or further beyond to Petaling Jaya and Klang.
Enjoying these great local food since young, Tan Sri Francis wanted to share this Malaysian legacy with his children and the younger generation, making sure that they do not forget their cultural roots and culinary heritage. Especially with increasing urbanization, and the profusion of western fast food and other alternatives.
Tan Sri Francis personally persuaded each of these heritage stalls to open in Lot 10 Hutong. Not only to bring them together in a single destination of comfort and convenience to increase their business in the heart of Bukit Bintang, but also to help protect and preserve their culinary arts for the enjoyment of future generations.
Since its establishment in November 2009, Lot 10 Hutong has attracted the attention of food authorities and aficionados worldwide. The New York Times listed Lot 10 Hutong as “Asia’s Top Odysseys”. Martin Yan was highly impressed with its localized concept and world-renowned celebrity food critic, author, TV producer and media host Chua Lam was so convinced that he became Lot 10 Hutong’s International Brand Ambassador, inking the calligraphy in the Lot Hutong logo himself.
Chua Lam flew in especially to Kuala Lumpur to announce the globalization of Hutong in Guangzhou, China in conjunction with the grand opening of iconic heritage brands in Lot 10 Hutong.
In his opening address, Chua Lam said “Thanks to Tan Sri Francis Yeoh’s acceptance of my invitation and Mr Ralph Hu’s of Zhujiang New Town Development, Hutong will be launched Guangzhou as a gateway to China with is unique concept of Nanyang heritage cuisines this August 2013. Please join us there!
Headed by Mr Ralph Hu, Zhujiang New Town Development is the new CBD and financial center of Guangzhou, China’s third largest city after Beijing and Shanghai. In the Guangdong province of Southern China with a population of over 104.4 million people, Guangzhou is the most important city serving as the region’s gateway into China. An ultra modern megapolis of the century, Zhujiang comprises a cluster of 39 skyscrapers in a well-planned city.
The Tsai Lan (or Chua Lam) City of Fusion Foods is located on two levels in the Fuli Yingxin Building. Hutong is situated on level one, directly accessible from the main entrance. It occupies an impressive space of contemporary designer chic and comfort, featuring 19 Malaysian heritage brands in over 2095 square meters. On the upper level, the City of Fusion Foods will feature a vast array of premium gourmet delights, dry and wet foods specially selected by Chua Lam from Hong Kong and Taiwan.
Many brands at Lot 10 Hutong are in queue waiting to be shortlisted to join the globalization program. The prospect of winning over the taste buds of fellow Chinese in the greater China market is indeed enormous.
In his closing address, Tan Sri Francis Yeoh said “After being away across the Nanyang for centuries, we have not forgotten our cultural and culinary roots. Today, we are extremely proud to able to bring back something of value to our homeland with the culinary legacies of Nanyang’s best of the best comfort food to share with all our folks, friends, and fellow countrymen”.
“All these centuries, Malaysia has mostly been importing dried and wet food products from China. However, with Hutong in Guangzhou, we are now doing the reverse by exporting fresh foods of secret heritage recipes, served piping hot to celebrate Nanyang’s best with universal taste appeal to Chinese palates everywhere in the world” he concludes.
All attending media are cordially requested to schedule their availability this August 2013 for a Global Hutong Press Conference in Guangzhou, China.
In the press conference, Tan Sri Dr Francis Yeoh CBE has a vision of opening as many as 100 outlets worldwide. For the first stop, it will be the food city of China, Guangzhou. He explains that he is expecting more outlets to open in China coming soon in the near future.
Layumcha, The Sublime Art of Dim Sum
The brand name “Layumcha” has a meaningful significance for Tan Sri Francis Yeoh as it is inspired to be a special dedication to his father Tan Sri Yeoh Tiong Lay.
The Chinese word “禮” or “Lay” in the brand name means “good manners” or “etiquette”. “Layumcha” therefore means the “The Etiquette of Tea Appreciation” which upholds the sublime art of dim sum or “touch the heart” delights that has been perfected for millennia.
Lot 10 Hutong in tribute to this time-honored tradition brings together two great masters in the culinary fields at Layumcha! Celebrity food critic, author and media host, Chua Lam is so impressed that he is the resident food critic and consultant to ensure the best in freshness, quality and taste.
Master Chef Xing Kor has more than 23 years of experience in the art of dim sum, learning from Hong Kong master chefs as a youth and following them back during sabbaticals to personally taste, observe and refine his life-long passion in the wonderful world of dim sums in Hong Kong.
In a masterly move by Lot 10 Hutong, two great masters – Chua Lam and Master Chef Xing Kor – are inspired to come together at Layumcha in pursuit of their passion and belief in the art of “touching the heart” as a part of the national culture.
Tai Lei Loi Kei, Macau’s Best-loved Pork Chop Bun
Further south in Macau, locals and tourists from China, Hong Kong and abroad would flock to savor the island’s renowned and iconic Macanese Pork Chop Bun.
In Macau, ask any local for the best Pork Chop Bun in town and very likely, they would recommend the renowned Tai Lei Loi Kei that is household name throughout Macau. . In addition to using the best flour imported from Japan, the techniques of beating and kneading are done by skilled labor. The buns are baked with a firewood furnace together with masters who know the best timing to bake hard buns with a crunchy crust and soft bread inside.
The best and most expensive chunky Brazilian pork chop are used, measuring 5 cm thick and they do not contain much fat and when deep-fried, they become super crunchy.
The secret recipe of their homemade marinade sauce has been passed down for two generations, and brandy is added to the marinade to give the pork chop a rich and mellow taste. Butter is added to enhance the aroma of the buns, while condiments using Portuguese spices started a new gourmet trend.
Besides its iconic Pork Chop Bun, Tai Lei Loi Kei offers a menu of other delights such as curry fish balls, curried squids, curry brisket ribs of the same top notch quality and taste.