(This is reproduced from the posting I made on my Facebook Page on 14th February 2026.)

My two daughters, Adeline and Audrey share the same idea as I do that most types of street food have unmatched flavor and authenticity. The intense taste and “on the go” eating experience provide a most casual atmosphere which we savor. We went to a roadside Lok Lok stall for a treat when Audrey returned to Kuala Lumpur with her hubby Ken and kids recently.

Strangely, it was one of the tastier meals we had compared to the high end restaurants that we sometimes patronized. I suppose when we grew up eating simple fares, because that was all we could afford, it would be difficult for us to get rid of our acquired taste.

Lok Lok needs no introduction among the Chinese community, but for those not in the know, Lok means to “dip” in a Chinese dialect. There is this sense of togetherness among friends and family, to dip the raw or pre-cooked food items on skewers in the boiling water and chat while we wait for them to cook.

The question of service can’t be ignored when it comes to food trucks. I notice the operators are often young, smiling people, who are very open minded and love what they do. The choice of many sauces certainly helps with the dining experience. Getting bitten by the roadside mosquitos, I guess, is part of the deal – and some of the best things in life are done standing up.