Today, I revisited the Food Place food court, located at Pavilion Mall. The food court is located beside the Oriental Kopi Restaurant. Today a new stall called Hong Kee Cantonese roast open, I plan to try their food today.
This time, I ordered Devil's fried rice with siu yok from the Hong Kee Cantonese roast stall, which cost RM16.90 per plate.
This is a vibrant dish that take on Cantonese-style fried rice, known as Devil’s Fried Rice — a spicy, smoky stir-fried rice featuring chunks of crispy roasted pork belly (siu yok).
The fried rice is cooked over high heat to bring out a wok hei aroma that have distinct charred fragrance beloved in Cantonese cooking. It’s studded with eggs, Julienned carrots and onions, Red chilli slices and chilli oil for heat, living up to the “Devil” name and siu yok, complete with crispy skin and juicy, marbled meat. Served alongside is a clear, comforting soup garnished with spring onions to balance out the intense flavours of the rice.
Devil’s Fried Rice (魔鬼炒饭) is a relatively modern fusion dish popularized across Southeast Asian Chinese eateries. The name often refers to the liberal use of chilli oil, Sichuan peppercorns, or dried red chillies to create a devilishly spicy kick. It's inspired by a blend of Cantonese wok techniques and the bold spice profile of Sichuan or Thai influences.
Meanwhile, Siu Yok (燒肉), the roast pork belly, has deeper historical roots. It originates from Southern China, especially Guangdong, and is a staple of Cantonese roast meats. The tradition of Cantonese roasts goes back centuries and was historically a specialty for festivals or important gatherings. Its popularity spread to Malaysia and Singapore with Chinese migration, where it became a cherished daily staple in mixed rice stalls and roast meat shops.
By combining both — the classic comfort of fried rice and the luxurious crunch of siu yok — this dish appeals to spice lovers and roast meat fans alike, making it a contemporary crowd-pleaser in modern food courts like this one at Pavilion Mall.
