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loh kai yik
Commonly found variants; note these may range from acceptable alternatives to
non-standard forms or incorrect spellings*.
* Singlish is a largely spoken creole, and as such descriptivism (recording forms that reflect actual pronunciation in spoken language, or as appearing in the linguistic corpus) is more pertinent than strict prescriptivism. Nevertheless, the use of more standard forms (or for words originating in languages with Latin script, such as Malay, accurate to the original spelling) is recommended and encouraged.
* Singlish is a largely spoken creole, and as such descriptivism (recording forms that reflect actual pronunciation in spoken language, or as appearing in the linguistic corpus) is more pertinent than strict prescriptivism. Nevertheless, the use of more standard forms (or for words originating in languages with Latin script, such as Malay, accurate to the original spelling) is recommended and encouraged.
also can:
loh kai yik lo gai yik lo kai yik
loh gai yik
简
繁
→
Cantonese:
卤鸡翼
滷雞翼
jyutping:
lou5 gai1 jik6
Detailed etymology
definitions
noun
- a Cantonese dish of chicken wings (and often an eclectic mix of various other ingredients) braised in a sauce based on red fermented beancurd (nam yu)
Lo Kai Yik's heydays were in the 1960s but it gradually faded away. Cantonese immigrants who came to Singapore from Guangdong, China in the 1820s - 1930s brought the comfort dish with them. Today, Lo Kai Yik is rarely made at home and only two hawker stalls still sell it in Singapore.
— 2020 October 11, Tony Boey. Johor Kaki, "Rare Singapore Hawker Dish #1. Lo Kai Yik 南乳卤鸡翼". https://johorkaki.blogspot.com/2020/10/rare-singapore-hawker-dish-1-lo-kai-yik.html