Table Talk with Fake Bro Real Pork of REXKL Food hall

It’s always exciting to see old iconic buildings brought back to life, and one notable icon is REXKL. Located in the heart of Kuala Lumpur, this seventy-year-old building survived two fires, and was subsequently abandoned for more than twenty years before local architects Shin Chang and Shin Tseng breathed new life into its structures. REXKL now houses a collective of social enterprises, and urban food and retail merchants.

This is a series highlighting the people behind The Back Ground, the urban food hall located in REXKL.

For those that haven’t visited, tell us a bit more about Fake Bro Real Pork? 
Fake Bro Real Pork (FBRP) specialises in authentic roast pork dishes like char siew and siew yoke. The recipes and cooking methods have been followed meticulously and passed down from generation to generation.
The original founder was called Brother Zhen. He never failed to help his ‘brothers’ in need. One day, he was betrayed and murdered by a friend he once helped. His family then changed the name of his roast pork shop from “Zhen Ji” to “Fake Bro” in memory of brother Zhen and his values.
Tell us about your personal journey.
I went through a lot of ups and downs  (more downs). I tried many times to open my own place to serve my roast pork but they didn’t work out well. I had problems trying to sustain the business. In February 2020, I decided to open again in the suburbs, but then the first MCO (Movement Control Order) happened and I could not continue my business and subsequently,  lost some money. Eventually, I met Shin Chang and we became partners and opened the outlet here at REXKL.
What advice would you give to those looking to work in the industry? 
Work hard, play hard. This industry is ever-changing so you have to be able to make changes frequently and be sensitive to new trends and fads. At the end of the day, people are just looking for good food and service. the foundations for these need to be rock solid.
What’s the best thing about working in the hospitality industry?
The hospitality industry is a fun industry to be a part of. I get to meet a lot of cool people, make friends over food and drinks, and explore different cultures. It’s amazing how much we learn about a culture through its food. It’s a great pleasure to see customers are happy with our food and drinks.
Can you share a good tip for those who want to make roast pork at home? 
The key to the perfect crisp lies in rubbing salt into the pork skin before roasting. To ensure the skin cracks perfectly, the oven temperature must be high enough. I usually roast it at 220 ~ 230°C.

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