Lucky King Bun
Finding a good place to eat can be difficult. But, this is not the case in Port Dickson, Malaysia. A food hunting expedition will lead you to Lucky King Bun which is probably one of the best in the region. The restaurant is a brief 15-minutes drive from the beach in Port Dickson beach in a little town called Lukut.
Lucky King Bun sits in the corner of several shops directly in front of fruit vendors and an old Chinese school. It serves Malaysian, Chinese and other Asian cuisine but the specialty here is the enormous Curry Chicken Bun. Would you believe that the bun is three times the size of a large man’s palm? It can be shared among three to four persons. In fact, it has been the biggest chicken bun since the eighties.
There are two other varieties. One is the Curry Pork Ribs and Ying Yong which has pork belly inside.
King Bun is a very extraordinary delicacy. Chicken curry with thick sauce from meat juices and potatoes are covered inside the extremely large bread roll. The bun is fluffy with a flavor of butter. The curry is not spicy but sweet-smelling. Even those who abhor spices will like this kind of food. Most culinary experts say is that the Curry Chicken Bun has taken Malaysia by storm.
The basic curry paste contains 20 assorted ingredients and peppery condiments which are boiled gradually and stirred to extract the zest. The fillings are wrapped securely in aluminum foil. A coat of butter is applied on the bun uniformly so it does not stick to the foil. The cook cuts the freshly-baked dough into large slabs. These chunks are weighed carefully to make sure that sizes are equal. These are covered for half an hour and allowed to rise before being rolled into circular and even shapes. Give the dough another 30 minutes before being placed in the oven. The outer layer is glazed with the yolk of egg once the bun becomes golden bun. The process may be repeated until the preferred color is achieved.
Patrons of the restaurant love the mouth-watering taste of these buns. Majority of restaurants order the Curry Chicken Bun as an aperitif. Health buffs love the bun because it does not contain any preservatives. It is advisable to consume the dish on the same day if it is not stacked on the fridge. For those who prefer take-outs, make sure to reheat by steaming. Avoid baking again so as not to alter the quality and taste.
Lucky King Bun started with only three flavors. These are chicken curry, herbal chicken and crab curry. Just recently, the Yin Yong variety was introduced. It is made up of Dong Po pork and pork ribs curry. Dong Po has half lean meat and half fat with a blend of sweet and aromatic tang. This version is perfect for children and those who cannot stand spices. Only prominent and excellent quality brands of ingredients are used. You will surely not regret feasting on the Curry Chicken Bun.
