Where to eat Chee cheong fun in Kuala Lumpur: 2 editor picks
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Photo: Derrickflc at English Wikipedia · CC BY-SA 3.0
Steamed rice noodle rolls cut into pieces and dressed with sweet sauce, chilli and sesame, or in Kuala Lumpur with curry gravy and yong tau foo. A breakfast staple of Pudu and the ICC Pudu hawker hall.
Chee cheong fun, pig intestine noodle in Cantonese for its folded shape, came to the Malay Peninsula with Cantonese settlers, many of whom worked the Kuala Lumpur tin mines and later ran the city's hawker trade. The batter of rice flour and water is steamed in thin sheets and rolled. Where Hong Kong serves it with soy sauce and shrimp, Malaysian stalls pour a sweet brown sauce, chilli sauce and sesame over plain rolls, and in the Klang Valley the curry version is common, with gravy and pieces of fried yong tau foo. The stalls of the old Imbi Market, now inside ICC Pudu, keep the morning trade going.
Imbi Market moved into ICC Pudu in Kuala Lumpur and still runs a morning hawker hall of chee cheong fun, popiah and curry laksa stalls every day but Monday.
OrderMixed hawker breakfast
TipGo on a weekday morning, the hall thins out fast once the market's stalls sell out.
Ah Fook Chee Cheong Fun inside ICC Pudu in Kuala Lumpur serves silky rice noodle rolls with curry sauce and fried yong tau fu, most mornings of the week.
OrderChee cheong fun and yong tau fu
TipThe curry sauce is the draw, ask for extra if the plain soy version feels thin.
Immerse yourself in Malaysian culture with a cooking class in a local home. Visit a market, learn to cook classic dishes, and enjoy the meal you've prepared with your host.
Explore a bustling morning market and discover the secrets of Malaysian cuisine. Cook a three-course meal in a local chef’s home and enjoy a shared lunch.