CHAWAN ROAD CHAR KUEH TIAW: HIDDEN EATS

Char Kueh Tiaw, also known as stir-fried flat rice noodles, is a very popular dish here in Malaysia. It became a favourite for many, and so residents living in the different states of Malaysia has created their own style of cooking this popular dish. In fact, this dish is so popular that it made it to the Oxford English Dictionary word list just few months ago. 

Today we will be adventuring to a famous but hidden spot in Kuching which specialises in this dish, and also to show u how it’s made here in Sarawak.

 This stall sells char kueh tiaw just outside their house at the porch almost every night with customers starting to fill up the tables from early evening. It’s hidden along Chawan Road, with not much of a proper signboard to indicate where they are. However, there is a small arrow with lights just along the main road outside where they are. 

Along the porch are a few tables and chairs for customers to dine, and next to the tables and chairs is their work station where all the stir-frying happens. This stall uses charcoal to cook their kueh tiaw too. They offer different types of char kueh tiaw besides the normal one such as salted egg yolk char kueh tiaw, bitter gourd char kueh tiaw and the special version of it. Today we ordered the salted egg yolk char kueh tiaw.

Each portion of char kueh tiaw is served on brown wax paper on top of a metal plate. I would say the portion is just alright as a tummy filler, but if you’re a big eater, you definitely wouldn’t get full from 1 serving. 

By the looks of it, you could tell the kueh tiaw was charred perfectly and gave out a nice charcoal aroma when served. This one had bits of salted egg, beansprouts, prawns and chives. The salted egg yolk gave a nice moist coating to the whole dish, whilst giving a slight creamy texture. It definitely had a good burnt charred taste to it that lasts in your mouth for a couple of hours. It was not too salty from the salted egg yolks either and the crunchy beansprouts add a nice balance in texture to the whole dish.

Besides char kueh tiaw, this stall also specialises in their bbq chicken wings, even with gula apong flavour, which is caramelized palm sugar. They also have their signature char siu rice with a poached egg on top and vegetables. Their bbq chicken wings and pork belly are definitely hot items on the menu as well.

This stall opens around 6pm in the evening till around 10pm but if you want to be safe, be sure to arrive there before 9.30pm because they’re most likely to be sold out around 9pm on most days.

Chawan Road Char Kueh Tiaw
No. 333,
Jalan Upper Chawan,
93300 Kuching, Sarawak.

If you still don't know where it is, it's just after the Choice World shop lot opposite Vivacity, and is located next to the carwash.

Opens everyday except weekends and public holidays.

-

The Makan Post brings to you weekly food adventures, so be sure to catch us every week for new episodes and dont forget to subscribe to us. Just click on the Follow button below. Also, check out our instagram page @themakanpost. Cheers.

themakanpost@gmail.com

STALL NO.9 HUP GHIM HENG: HUI SING EPISODES

Of all places in Kuching, Hui Sing Hawker Centre remains as a favourite for many as it is one interesting open air eatery, known for their many stalls offering char kueh tiaw, mee, satay, ABC, kampua mee and not to forget, the ever famous East Malaysia favourite, tomato kueh tiaw. 

This evening-night place opens daily and the whole area which includes part of a road side, would be occupied with plastic tables and chairs. It is said that customers would then have to sit at the correct area which means, to sit infront of the stall they would like to order from; although sometimes, you are still able to get your order from other stalls delivered to where you are seated at- if it’s not too far.

Of course, regular customers would have their own personal favourite stall they would always order from. Here, each stall is unique and known for different styles of cooking, specialties and such. Which is why, TMP would be adventuring to try each one of these stalls for you food lovers out there and we would be writing about them in our Hui Sing Episodes. Today, we would be adventuring to eat some of their fried noodles and of course the tomato kueh tiaw, at stall no.9, Hup Ghim Heng, as our first stall to start of our Hui Sing episodes.

No.9 offers delicacies like fried noodles, kueh tiaw, tomato kueh tiaw and others along this line. 

For those of you who love sweet fried noodles, (taugeh mee) this is a store you would want to try when you come here. The title may get you wondering how can a savoury dish such as fried noodles be cooked sweet? Here in Kuching, this is one dish commonly ordered. It doesnt lose it's savoury side despite what it's called, instead, the sweet soy added to it makes this dish even more delicious. And if cooked right, would leave you wanting for more after each bite. 

Personally, I think the best tasting sweet fried noodles is when the sweet flavours of this dish is able to gel perfectly with the noodles, not leaving any separate savoury flavour. In other words, you should be able to taste the sweet and savoury all in one. Not separately. You'll get what I mean once you get to try a really good one. Like what stall no.9 offered. 

It was really good, with all the flavours balanced and the noodles fried well. It had a smoky burnt flavour from the hot wok, and was springy. The beansprouts also added a nice crunch to the dish, and wasnt overcooked. It also had a slight amount of gravy to it, so it will never leave your mouth feeling dry. You should definitely give this a try.

The tomato kueh tiaw left a very nice aroma when it was served. As you can see, the tomato gravy was thick and rich. They were very generous with the gravy as well, ensuring the kueh tiaw and everything else was coated enough. 

The kueh tiaw was also fried well enough, leaving a nice charred flavour; right amount of heat used. This is also one important aspect that determines whether this dish is done well. They also had chicken strips, char siew, fish cakes, vege and fish fillet strips. The tomato gravy however, left a sour-bland end taste to it. I thought that they were actually using a cheap version of tomato sauce for the gravy and I think that this gravy can be improved. 

Among these 2 dishes, I highly recommend the sweet fried noodles (taugeh mee). Come to stall no.9 to try these for yourselves. Stay tuned for the next Hui Sing episode, where we will be bringing to you our adventure on another different stall. 

Hui Sing Hawker Centre's opening hours are not fixed, as some of the stalls open earlier on some days and might be closed on certain public holidays. Estimated to open around 5.30pm to 10pm or until sold out.

Hui Sing Hawker Centre

169-177,

Lorong Taman Hui Seng 3,

Taman Hui Sing,

93350 Kuching,

Sarawak.

This is Jolynn signing off this week's episode on The Makan Post. Stay tuned for more.

-

The Makan Post brings to you weekly food adventures, so be sure to catch us every week for new episodes and dont forget to subscribe to us. Just click on the Follow button below. Also, check out our instagram page @themakanpost. Cheers.

themakanpost@gmail.com