Malaysia Beef Jerky • 1996

Through the storefront window on Mott Street, flames lick at squares of marinated meat on a charcoal grill—the same hand-crafted Malaysian-style jerky this family shop has been making since 1996. Tender, slightly sweet, and sold by the pound in beef, pork, and chicken (regular or spicy), the jerky here tastes nothing like its American cousin. Watch them grill it fresh, then take home what regulars call the most addictive snack in Chinatown.