KUALA LUMPUR, Sept. 2 -- In 1948, Liew Foo Kuai began making pork meatballs from scratch at Hai Ying Restaurant in Sungai Siput.

These weren't just any ordinary meatballs.

Smooth with a supple bite that tasted solely of the meat used to form it, the meatball was truly his commitment to creating the best product.

Back then, fresh pork was scarce in the town but Liew insisted on driving about 20 kilometers to Kuala Kangsar at midnight, to select meat from freshly slaughtered pigs.

It was a race against time to bring back the meat in tip top condition to ensure the meatballs would have their distinctive chewy texture.

Once he returned with his wife, they would make the meatballs and serve them at their freshest to their customers early ...