Thursday, November 23, 2006

PASTRIES @ CHONG CHON BISCUIT MAKER, KAI JOO LANE, KUCHING


This is not an advertorial.... I so happen to have my camera that day, and the work area of this place is out in the open for all to see. While waiting for the century pau (above), which I haven't tried before, I got to chat with the matriarch and learnt of its illustrious history.

According to the lady, the family, Chui, started out as noodle seller, making their own noodle and selling the cooked stuff, in front of the Cathay cinema. When the council didn't renew their trading license, they had a shop at Jalan Padungan next to the present police station (present Fung Hung). At the present time, the eldest son carries on the family noodle tradition at the 3rd. mile Central Park with his signature spinach noodle.







If it is pateries, pies, puffs or whatever you may call them
you want ... this is the place to be. It's the pioneer in this line, and out-of-towners buy them by the boxes.

Except for the Wu-Kok (Yam Fluff), all the pasteries are baked. There are Siu-Pao, Curry Puff (curry minced pork filling), Century Pao (with century egg) and Daań Taať (Egg Tart). The Wu-Kok may not have the appearance and crispiness of a scotch egg, it tastes great nonetheless.



2 comments:

CK Ng said...

I love all the pastries from this shop. I ever thought of writing an article about it also but my camera was always not with me when I was there.

Kong-Kay said...

For a photo guy, your camera should be like a second skin, or stick like glue onto you.
When you go see Empress Ted Ghee, don't you carry your gear with you?

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