Ngoh hiang

(Loh bak, Lor bak, Ngo hiang, Kikiam, Que-kiam, Ngohiong, Heh gerng , 五香, Lo bah, Ngoh hiang)

Loh bak or ngo hiang is a dish that presumably originated among Teochew and Hokkien communities. It consists of various meat and vegetable fillings that are wrapped in bean curd skins before they are deep-fried until crispy. The main ingredient used in these rolls is pork, but the variations may include shrimps, chicken meat, or taro.

The fillings are always seasoned with five-spice powder, whose Chinese name (ngó͘-hiong-hún) gave the dish its name. Although their origin is probably in Southeast China, these crispy rolls have become a staple in many Asian countries, including Malaysia, Thailand, Indonesia, and the Philippines.

Loh bak rolls are usually served with a dipping sauce on the side, and they are often accompanied by other deep-fried snacks. They are mainly sold and enjoyed as street food.

Singapore

Malaysia

WHERE TO EAT The best Ngoh hiang in the world (according to food experts)

Maureen Ow and 10 other food critics.

"The Lor Bak here has the perfect marinated meat, which makes it tender and delicately flavoured."

Sue Lynn Tiong and 2 other food critics.

"The loh bak is meatier and thicker than many I’ve tried, and it is delicious enough to consume alone. You can of course eat it with chilli sauce but I prefer it without."

Maureen Ow

"Deep Fried Ngoh Hiang Rolls are light and crisp on the outside, and the filling of pork and prawns are finely minced, packed on the dense side and very tasty. It is flavoured with five spice powder and deep fried till crispy good."

Peter Tan and 1 other food critic.

"Dishes without belly pork just do not feel as authentic as they should be in the mouth. The lor bak still maintains the aroma and flavour and is delicious nonetheless."

Shirleen T. and 1 other food critic.

"One of the greatest lobak in Penang would be from this stall."

Yukeshwaran Devadas

"For more than 30 years, this stall has been making delicious loh bak from scratch each day. Served piping-hot, the pork remains moist and juicy beneath the crispy bean curd skin."