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> What Makes A Good Plate Of Char Kway Teow (News)

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ironmaid89
post Sep 16 2018, 10:23 AM, updated 3y ago

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user posted image

Ah, char kway teow, one of my all-time favourites.

Of late, it’s been hard to score a decent plate of char kway teow worthy of the calories. Some are bland and tasteless while others lack the requisite smoky flavour or wok hei. Since char kway teow uses only a few ingredients, a good plate of the fried noodles is the true test of a hawker’s frying skills.

Tired of eating yet another dismal plate, the only solution was to drive down to Jalan Gelugor, Klang for my all-time favourite char kway teow.

Previously located at Jalan Batai, Damansara Heights, this stall run by Eng Lee Ling had relocated to Klang back in 2015. It’s found a devoted following from the Klang residents for its Penang style versus the darker versions fried up by the Klang stalls.
user posted image
You’ll notice that he holds the spatula very close to the handle when he fries

As always, it did not disappoint. What was more interesting was I discovered from this impromptu visit that the original proprietor and Lee Ling’s father, Eng Kim Soong, 71, is also back behind the wok.

He has been lured out of retirement. Bored with travelling, he missed the hawker life which he had been living since 1972.

Unlike other stalls who add lard, the elder Eng had chosen to go the pork-free path. This is the same for his daughter’s stall.

He explained that it was due to his clientele in Damansara Heights. Till today, he maintains a faithful following of Malay customers who’ll ask him to fry the noodles for them for events. Some even make a beeline to his stall in Taman Sri Muda. The location is purely to suit his convenience as it’s near his home.
user posted image

What you’ll notice is there’s flavour in his char kway teow. Truly an old hand at this, Eng explains that it’s how you combine the ingredients to come up with a plate of deliciousness.

The kway teow strands are also thinner compared the thicker versions. If you’re not careful when frying, the noodles may end up cut and mashed up. Again, it’s a test of skills.

The soy sauce is also important. Despite the price increase of ingredients, Eng has maintained his steadfastness to the same brand of soy sauce. It’s not any ordinary soy sauce, though.

With a twinkle in his eye, he explained that he adds a dash of sugar and fish sauce to balance out the saltiness and sweetness. There is also a little dark soy sauce in that magic combination.
user posted image

Once that sauce hits the hot wok, it’ll caramelise and give you that much needed flavour. That is his secret in amping up the flavour since he cannot resort to using lard fritters, like others.


If you have time, observe how he fries up his noodles... with his hand close to the end of the spatula. The man truly has asbestos hands to be able to withstand the heat!

Maybe that’s the secret?

Char Kway Teow Stall
Sen Kee White Coffee Restaurant
No. 33G, Jalan Mewah 25/63
Taman Sri Muda
Shah Alam
Tel: 012-9104885
Open: 7am to 2pm
Closed alternate Tuesdays.

https://www.malaymail.com/s/1672703/what-ma..._medium=twitter
hirano
post Sep 16 2018, 10:24 AM

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This unker good. Without lard.
Zanei Gundan
post Sep 16 2018, 10:25 AM

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ihavenoidea
post Sep 16 2018, 10:26 AM

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will try later
Lyu
post Sep 16 2018, 10:30 AM

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that statement is from Hokkien mee...
amon_meiz
post Sep 16 2018, 10:32 AM

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QUOTE(ironmaid89 @ Sep 16 2018, 10:23 AM)
user posted image

Ah, char kway teow, one of my all-time favourites.

Of late, it’s been hard to score a decent plate of char kway teow worthy of the calories. Some are bland and tasteless while others lack the requisite smoky flavour or wok hei. Since char kway teow uses only a few ingredients, a good plate of the fried noodles is the true test of a hawker’s frying skills.

Tired of eating yet another dismal plate, the only solution was to drive down to Jalan Gelugor, Klang for my all-time favourite char kway teow.

Previously located at Jalan Batai, Damansara Heights, this stall run by Eng Lee Ling had relocated to Klang back in 2015. It’s found a devoted following from the Klang residents for its Penang style versus the darker versions fried up by the Klang stalls.
user posted image
You’ll notice that he holds the spatula very close to the handle when he fries

As always, it did not disappoint. What was more interesting was I discovered from this impromptu visit that the original proprietor and Lee Ling’s father, Eng Kim Soong, 71, is also back behind the wok.

He has been lured out of retirement. Bored with travelling, he missed the hawker life which he had been living since 1972.

Unlike other stalls who add lard, the elder Eng had chosen to go the pork-free path. This is the same for his daughter’s stall.

He explained that it was due to his clientele in Damansara Heights. Till today, he maintains a faithful following of Malay customers who’ll ask him to fry the noodles for them for events. Some even make a beeline to his stall in Taman Sri Muda. The location is purely to suit his convenience as it’s near his home.
user posted image

What you’ll notice is there’s flavour in his char kway teow. Truly an old hand at this, Eng explains that it’s how you combine the ingredients to come up with a plate of deliciousness.

The kway teow strands are also thinner compared the thicker versions. If you’re not careful when frying, the noodles may end up cut and mashed up. Again, it’s a test of skills.

The soy sauce is also important. Despite the price increase of ingredients, Eng has maintained his steadfastness to the same brand of soy sauce. It’s not any ordinary soy sauce, though.

With a twinkle in his eye, he explained that he adds a dash of sugar and fish sauce to balance out the saltiness and sweetness. There is also a little dark soy sauce in that magic combination.
user posted image

Once that sauce hits the hot wok, it’ll caramelise and give you that much needed flavour. That is his secret in amping up the flavour since he cannot resort to using lard fritters, like others.


If you have time, observe how he fries up his noodles... with his hand close to the end of the spatula. The man truly has asbestos hands to be able to withstand the heat!

Maybe that’s the secret?

Char Kway Teow Stall
Sen Kee White Coffee Restaurant
No. 33G, Jalan Mewah 25/63
Taman Sri Muda
Shah Alam
Tel: 012-9104885
Open: 7am to 2pm
Closed alternate Tuesdays.

https://www.malaymail.com/s/1672703/what-ma..._medium=twitter
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Thanks
Will go
butterjiken
post Sep 16 2018, 10:42 AM

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QUOTE(Zanei Gundan @ Sep 16 2018, 10:25 AM)
the number of taugeh is triggering me
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takde taugeh mana sedap owai
Zanei Gundan
post Sep 16 2018, 10:51 AM

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QUOTE(butterjiken @ Sep 16 2018, 10:42 AM)
takde taugeh mana sedap owai
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#teamTakdeTauge
smallbug
post Sep 16 2018, 10:56 AM

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No Lap Cheong also?
skyblu3
post Sep 16 2018, 10:59 AM

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Best

user posted image
empire
post Sep 16 2018, 02:20 PM

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If NO lard... terus 50% of the flavour is gone. I cook a lot at home...and I have experimented frying CKT many times d....including using a high flame gas stove used by these hawkers.

LARD is the single most essential ingredient you cannot remove from if you want a killer CKT

Glockers
post Sep 16 2018, 02:24 PM

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QUOTE(skyblu3 @ Sep 16 2018, 10:59 AM)
Best

user posted image
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Kway Teow kuah adalah sampah
kamfoo
post Sep 16 2018, 02:34 PM

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siham
insane.kill
post Sep 16 2018, 02:43 PM

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QUOTE(empire @ Sep 16 2018, 02:20 PM)
If NO lard... terus 50% of the flavour is gone. I cook a lot at home...and I have experimented frying CKT many times d....including using a high flame gas stove used by these hawkers.

LARD is the single most essential ingredient you cannot remove from if you want a killer CKT
*
Lol, confirm noob in cooking. Lard nothing to do la. The chilli paste is most important la, org buta also know la about this.
hcmalaya
post Sep 16 2018, 02:47 PM

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Lard & Siham makes a good CKT
great123
post Sep 16 2018, 02:48 PM

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QUOTE(Glockers @ Sep 16 2018, 02:24 PM)
Kway Teow kuah adalah sampah
*
Gordon Ramsay will call it authentic Char Kway Teow though. lol
great123
post Sep 16 2018, 02:55 PM

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QUOTE(Lyu @ Sep 16 2018, 10:30 AM)
that statement is from Hokkien mee...
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You mean the statement "darker version"?
empire
post Sep 16 2018, 03:00 PM

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QUOTE(insane.kill @ Sep 16 2018, 02:43 PM)
Lol, confirm noob in cooking. Lard nothing to do la. The chilli paste is most important la, org buta also know la about this.
*
confirmed a saw high who obviously doesnt even know anything about CKT tapi mau tunjuk pandai rclxms.gif

pinotnoir
post Sep 16 2018, 03:02 PM

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Aiya just woke up. Closed shop Liao sad.gif
SuperTuhan
post Sep 16 2018, 03:04 PM

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QUOTE(insane.kill @ Sep 16 2018, 02:43 PM)
Lol, confirm noob in cooking. Lard nothing to do la. The chilli paste is most important la, org buta also know la about this.
*
Chilly if u wanna eat spicy... Thats up to individual

Combination of pork lard, wok hei

And good brand of matching the oyster sauce, dark sauce, light soy sauce

Diff brand sauce can be differ taste if u notice
empire
post Sep 16 2018, 03:06 PM

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QUOTE(empire @ Sep 16 2018, 03:00 PM)
confirmed a saw high who obviously doesnt even know anything about CKT tapi mau tunjuk pandai  rclxms.gif
*

rclxms.gif

pandah
post Sep 16 2018, 03:12 PM

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QUOTE(empire @ Sep 16 2018, 03:06 PM)
rclxms.gif
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apa lu sendiri quote sendiri?


ReaperX
post Sep 16 2018, 03:14 PM

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QUOTE(pandah @ Sep 16 2018, 03:12 PM)
apa lu sendiri quote sendiri?
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Syok sendiri biggrin.gif
But i agree with him.
000022
post Sep 16 2018, 03:15 PM

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Lol no lard. Confirm shite. How much for paid off post?
nazq
post Sep 16 2018, 03:16 PM

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Here we go again with another babi make food taste better debate.
ReaperX
post Sep 16 2018, 03:17 PM

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QUOTE(skyblu3 @ Sep 16 2018, 10:59 AM)
Best

user posted image
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Kuey teow goreng basah ialah kemaluan terbesar kepada peminat2 CKT (in Samivelu's tone)
insane.kill
post Sep 16 2018, 03:17 PM

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QUOTE(empire @ Sep 16 2018, 03:00 PM)
confirmed a saw high who obviously doesnt even know anything about CKT tapi mau tunjuk pandai  rclxms.gif
*
memang pandai la.u apa tahu? LOL
ReaperX
post Sep 16 2018, 03:18 PM

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QUOTE(nazq @ Sep 16 2018, 03:16 PM)
Here we go again with another babi make food taste better debate.
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Kalo anda x suka, anda koluar

Owai
Skylinestar
post Sep 16 2018, 03:21 PM

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QUOTE(Glockers @ Sep 16 2018, 02:24 PM)
Kway Teow kuah adalah sampah
*
QUOTE(ReaperX @ Sep 16 2018, 03:17 PM)
Kuey teow goreng basah ialah kemaluan terbesar kepada peminat2 CKT (in Samivelu's tone)
*
QUOTE(mainooo @ Sep 16 2018, 02:38 PM)
no lard.. buang dlm longkang je.
*
10000000000000000% agree.

i wonder who started the trend of kueytiao goreng basah confused.gif
Cookie101
post Sep 16 2018, 03:27 PM

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sounds like in financial crisis.

and to make a comeback in nicest way.

#donefitnah
laoahpek
post Sep 16 2018, 03:29 PM

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cook by charcoal,

siham, lard
ihm11
post Sep 16 2018, 03:31 PM

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siham most important
viole
post Sep 16 2018, 03:33 PM

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Actually whats nice about ckt? And other noodles based food?

I prefer steak.
Mike3
post Sep 16 2018, 03:34 PM

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best ckt need wok hei and LARD
eddystorm
post Sep 16 2018, 03:35 PM

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QUOTE(insane.kill @ Sep 16 2018, 02:43 PM)
Lol, confirm noob in cooking. Lard nothing to do la. The chilli paste is most important la, org buta also know la about this.
*
You must be the blind one then.



tsunade
post Sep 16 2018, 03:37 PM

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prefer lard over any other kind of fat he's using
GHBZDK
post Sep 16 2018, 03:37 PM

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no lard, no taste lei.
kl ppl sure like since they love eat shit but for penang ppl topkek
eddystorm
post Sep 16 2018, 03:38 PM

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QUOTE(nazq @ Sep 16 2018, 03:16 PM)
Here we go again with another babi make food taste better debate.
*
Sorry but it is essential for CKT to taste real good and none can replace it's taste.





mekboyz
post Sep 16 2018, 03:41 PM

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where to get good CKT in PJ area?
eksk
post Sep 16 2018, 03:52 PM

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QUOTE(empire @ Sep 16 2018, 02:20 PM)
If NO lard... terus 50% of the flavour is gone. I cook a lot at home...and I have experimented frying CKT many times d....including using a high flame gas stove used by these hawkers.

LARD is the single most essential ingredient you cannot remove from if you want a killer CKT
*
haha manyak cook at home ingat Masterchef level.. u think your cooking the best ka? its what you like best not what other ppl like best.. wake up from your delusions lar... your taste is not the same as other ppl.. the proof is inthe pudding buka gerai and see if you CKT got ppl buy then you know its good
SomaCruz89
post Sep 16 2018, 03:57 PM

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QUOTE(hirano @ Sep 16 2018, 10:24 AM)
This unker good. Without lard.
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This hr not good. Without sense of humanity.
Nauts
post Sep 16 2018, 04:03 PM

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QUOTE(insane.kill @ Sep 16 2018, 02:43 PM)
Lol, confirm noob in cooking. Lard nothing to do la. The chilli paste is most important la, org buta also know la about this.
*
Keep the stupidity to yourself.
nearlee
post Sep 16 2018, 04:05 PM

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>wok hei

Nearlee

skyblu3
post Sep 16 2018, 05:14 PM

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QUOTE(empire @ Sep 16 2018, 02:20 PM)
If NO lard... terus 50% of the flavour is gone. I cook a lot at home...and I have experimented frying CKT many times d....including using a high flame gas stove used by these hawkers.

LARD is the single most essential ingredient you cannot remove from if you want a killer CKT
*
You free tomorrow.

Can invite me to your place to audition your ckt?
hirano
post Sep 16 2018, 05:17 PM

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People in this thread no lard can die
dagnarus
post Sep 16 2018, 05:24 PM

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Those like babii will like the lemak babi.
Those no makan Babi of course don't know the taste, and hence for them no Babi is bestest.

Just like those vegan die die say their fook syiok while in reality it taste bland like hell
arsenwagon
post Sep 16 2018, 05:46 PM

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I like both dry n basah fried kuey teow

But the best dry fried kuey tiao, can tiao the best basah kuay tiao ive eaten
prince12
post Sep 16 2018, 05:53 PM

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Best is with lard and siham, and must not in wet
jusTinMM
post Sep 16 2018, 05:57 PM

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QUOTE(skyblu3 @ Sep 16 2018, 10:59 AM)
Best

user posted image
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wow...i like this very much...is this from TBR near Tar College there?
KenaMute
post Sep 16 2018, 05:59 PM

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Char kuey teow versi melayu gak best..
kopihazelnut
post Sep 16 2018, 05:59 PM

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QUOTE(Zanei Gundan @ Sep 16 2018, 10:51 AM)
#teamTakdeTauge
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Can i apply to become member
differ
post Sep 16 2018, 06:03 PM

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QUOTE(empire @ Sep 16 2018, 03:06 PM)
rclxms.gif
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Forgot to change dupe account before applauding yourself?
rubrubrub
post Sep 16 2018, 06:11 PM

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recommend good ckt around kl/pj pls
ridhwan.kamarul
post Sep 16 2018, 06:13 PM

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For me good ckt must have kerang. Takde kerang memang tak best.
empire
post Sep 16 2018, 06:21 PM

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QUOTE(eddystorm @ Sep 16 2018, 03:35 PM)
You must be the blind one then.
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rclxms.gif
kzy1227
post Sep 16 2018, 06:25 PM

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Anyone tried this stall before , is it nice ??
Zanei Gundan
post Sep 16 2018, 06:27 PM

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QUOTE(kopihazelnut @ Sep 16 2018, 05:59 PM)
Can i apply to become member
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for you anything can blush.gif blush.gif
malibuchong
post Sep 16 2018, 06:30 PM

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must put siham!
failed.hashcheck
post Sep 16 2018, 06:32 PM

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From my experience, few key things for amazing ckt.
1. Big flame. full throttle until you can hear that buzz on your stove.
2. Sugar. Unbelievably lot of sugar. Home cook always stingy and giving too much fuss about being healthy and shits. thats why your food tastes like, well, home cook. Most of them sugar will caramelize so it wont taste sugary as you'd imagine.
3. Onions, give it good sautee until it have some burn edges. These onions will taste amazing once the dish cool a bit.
4. If you use isi kerang, make sure to clean it thoroughly, like real clean, no cloudy water.
5. make it simple as possible. Don't bother with fish sauces and whatnot. Just bare minimum.
Eurobeater
post Sep 16 2018, 06:37 PM

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And here we have /k ppl arguing about putting lard or siham.

For me, I hate both. So a CKT that can be delicious without either is a rare gem.
atreyuangel
post Sep 16 2018, 06:38 PM

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QUOTE(ironmaid89 @ Sep 16 2018, 10:23 AM)
user posted image

Ah, char kway teow, one of my all-time favourites.

Of late, it’s been hard to score a decent plate of char kway teow worthy of the calories. Some are bland and tasteless while others lack the requisite smoky flavour or wok hei. Since char kway teow uses only a few ingredients, a good plate of the fried noodles is the true test of a hawker’s frying skills.

Tired of eating yet another dismal plate, the only solution was to drive down to Jalan Gelugor, Klang for my all-time favourite char kway teow.

Previously located at Jalan Batai, Damansara Heights, this stall run by Eng Lee Ling had relocated to Klang back in 2015. It’s found a devoted following from the Klang residents for its Penang style versus the darker versions fried up by the Klang stalls.
user posted image
You’ll notice that he holds the spatula very close to the handle when he fries

As always, it did not disappoint. What was more interesting was I discovered from this impromptu visit that the original proprietor and Lee Ling’s father, Eng Kim Soong, 71, is also back behind the wok.

He has been lured out of retirement. Bored with travelling, he missed the hawker life which he had been living since 1972.

Unlike other stalls who add lard, the elder Eng had chosen to go the pork-free path. This is the same for his daughter’s stall.

He explained that it was due to his clientele in Damansara Heights. Till today, he maintains a faithful following of Malay customers who’ll ask him to fry the noodles for them for events. Some even make a beeline to his stall in Taman Sri Muda. The location is purely to suit his convenience as it’s near his home.
user posted image

What you’ll notice is there’s flavour in his char kway teow. Truly an old hand at this, Eng explains that it’s how you combine the ingredients to come up with a plate of deliciousness.

The kway teow strands are also thinner compared the thicker versions. If you’re not careful when frying, the noodles may end up cut and mashed up. Again, it’s a test of skills.

The soy sauce is also important. Despite the price increase of ingredients, Eng has maintained his steadfastness to the same brand of soy sauce. It’s not any ordinary soy sauce, though.

With a twinkle in his eye, he explained that he adds a dash of sugar and fish sauce to balance out the saltiness and sweetness. There is also a little dark soy sauce in that magic combination.
user posted image

Once that sauce hits the hot wok, it’ll caramelise and give you that much needed flavour. That is his secret in amping up the flavour since he cannot resort to using lard fritters, like others.


If you have time, observe how he fries up his noodles... with his hand close to the end of the spatula. The man truly has asbestos hands to be able to withstand the heat!

Maybe that’s the secret?

Char Kway Teow Stall
Sen Kee White Coffee Restaurant
No. 33G, Jalan Mewah 25/63
Taman Sri Muda
Shah Alam
Tel: 012-9104885
Open: 7am to 2pm
Closed alternate Tuesdays.

https://www.malaymail.com/s/1672703/what-ma..._medium=twitter
*
When I was a Kid my parent always brings me to Alisan (Masjid India) or Hilton Drive In/Hilton Corner for Char Kuey Tiaw
both are made by Chineseman. Syiok
skyblu3
post Sep 16 2018, 07:00 PM

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QUOTE(jusTinMM @ Sep 16 2018, 05:57 PM)
wow...i like this very much...is this from TBR near Tar College there?
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Yes


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