Come at 7am and there’s nary an empty table in sight, come at 9am and they’re probably sold out; SS14 Chee Cheong Fun at the nondescript Hai Keng Kopitiam is where you can find some of the best Kampar-style chee cheong fun in KL. No fu cuk (bean curd skin), no fishballs, no frivolities. This is normcore chee cheong fun where the soft rice noodles shine in the midst of the standard condiments such as tim zheong, chilli sauce, pickled green chillies and sesame seeds. Hailing from Kampar, the sprightly 72-year old Lai Yew Kong has been selling chee cheong fun for 47 years. It’s hard work: rice is milled into flour, and the condiments are all made in-house. To ensure the freshness of the noodles, Lai gets up at three in the morning to make the batter and steam it into delicate rice noodles. His version comes with tiny bits of chopped dried shrimp embedded in it.
SS14 Chee Cheong Fun stall
Time Out says
Discover Time Out original video