A foodie friend of mine drops by here ever so often and each time, he will post photos of what he eats on Facebook and Instagram and sing their praises to the skies. One of his favourites here would be the Chinese fried carrot cake or chai thow koi…
…also known as koay khak at places in the peninsula.
I’ve been there twice but both times, I had their beef noodles which I would say is pretty good and one may consider going for that when one is in the vicinity but it’s the dark version, what they say is the Taiwanese style. I prefer beef noodles in clear beef soup.
Anyway, I dropped by the other morning as I wanted to try their chai thow koi. I liked how clean the place was…
…and how pleasant the people were. I placed my order for the dish and the drink and was served in no time at all.
Yes, it was very nice – I won’t disagree with my foodie-friend on that and I particularly liked how each cube was fried till golden brown and crusty on the outside…
I think I tasted some chai po (preserved radish) among the egg and though I am not particularly fond of chai po omelette, I actually liked it here and I was feeling that perhaps they could add a little bit more as it did serve to enhance the taste of the dish.
It did not come cheap though – RM6.00 but they did take quite a while to dish it out and even though it did not look like a lot, I found it very filling, good enough for breakfast or brunch.
KEDAI KOPI SIBU/SIBU CAFE (2.295345, 111.839757) is located at Pusat Tanahwang, the area of shops opposite Sacred Heart Secondary School along Jalan Oya. You turn left into the lane right after the SHELL petrol station and go straight ahead. It is in the last block along that lane on your right, before you turn round the corner where you can go straight ahead and that will take you to Jalan Pedada, now Jalan Dr Wong Soon Kai.
...STILL CRAZY AFTER ALL THESE YEARS! 
Chai poh is a must have ingredients in fried carrot cake, otherwise it won’t taste nice. Can see that the carrot cake cubes are fried to perfection. Ya, agree that it won’t come cheap but if it is nice I won’t mind at all.
Yes, after all, it is not something I would have on a regular basis, more for when there is a craving for it or I feel like having something different.
Ohh…I like this dish too…
with lots of bean sprout, chai poh & egg…heheh….
Bean sprout? None in this one but no, I didn’t miss it. Wouldn’t mind a bit more chai po.
ya…over here got bean sprout together. Macam char keuy teow.
I guess the same recipe applies to both.
Chai thow koi is one of my favorites! I love it a lot. It can be quite filling. Gosh I am so craving for chai thow koi now LOL!
Oh my! That makes two of you now, first zmun2 and now, you! LOL!!!
Chai Poh gives the dish umami. It is also a key ingredient in pad thai. One pkg of it keeps forever in the fridge.
It’s in pad thai? I didn’t know that. I love a good pad thai!
P.S. Your first time here? Thanks for dropping by & commenting. Do come again!
Actually i want to try this dish during my CNY holiday after i read your post where you having this at Kim Hock Premier Food Court. Totally forgot it.
This one’s nicer but to be fair, the one at Kim Hock, we tapao-ed home. I think that one had a bit too much soy sauce, can’t remember now. Spotted one more place that day, will go and try and see which one is my favourite.
I love fried carrot cake. It seems like yours is the dark version. Both dark or white version ok for me but i think i prefer the white version more.
This looked white to me. I had one at another place that was dark, maybe the guy used dark soy sauce. Not so nice, strong soy sauce taste.