All the way there, I was telling myself that I would want to try the kampua mee from the lady at this stall…

23 Food Courst kampua mee stall

…at the food court but when I got to my destination, I had a change of heart.

I decided to go for her own-made fish ball soup (RM6.00)…

23 Food Court fish ball soup

…with tang hoon (glass noodles)…

23 Food Court ...with tang hoon


Yes, I was glad I did as the clear and refreshing soup was so very nice with just a very light hint of the fragrance of vinegar. I enjoyed it and sure wouldn’t mind going for it again next time…and yes, I loved that poached egg with the runny yolk!

I did not quite like the own-made fish ball though. I don’t know what ingredients she added but it tasted like those frozen meatballs that I do not fancy one bit. Thankfully, there was only one or at least, that was what it looked like, cut into small bits. Next time, I shall request for it to be left out and perhaps, she can give me a bit more minced meat instead.

Incidentally, there is now a nicely-laminated photograph of the mee dawai…

Mee dawai

…at the stall concerned, placed alongside all the snapshots of the dishes available there. Previously, it was just a colour printer-printed photograph on A4 paper, wrapped in plastic and stuck anyhow to the front of the glass cabinet.

However, there were very few customers in the food court which is something that I like – I wouldn’t want to go to any place with a lot of people like the coffee shop right next door. It still doesn’t have a name but obviously, the whole town has heard about it! The guy was here before and the last time I saw him, he was here and not too long ago, I was told that he had moved here. I suppose all his faithful followers had followed him here so it was quite full. That is why I always say that for a coffee shop or food court to succeed, it must have a really good and popular anchor tenant who will lure in the crowd.

Well, I am in no hurry to try his dishes – I had them before so there is no need to fight tooth and claw with everybody for a table there to eat anything from him and furthermore, the last time I spoke to him at his former place, he told me that his char kway teow no longer has cockles…

No more cockles

I would want to go and try the roast meat stall in front though – the char siew and siew yoke looked very good and I was impressed by the number of roast duck on display in the cabinet. It must be really good if he can sell all of them in just one morning right through lunchtime. I would definitely drop by for that one of these days.

23 FOOD COURT (2.297349, 111.824644) is located at No. 13/15, Lorong Tun Abg Hj Openg 1, among the shops opposite Kin Orient Plaza (where the “old’ Sing Kwong Supermarket is) in the vicinity of Gabriel’s Recipe – both The Coffee Code and Kampung Grandma there have closed down.

Author: suituapui

Ancient relic but very young at heart. Enjoys food and cooking...and travelling and being with friends.

6 thoughts on “Anchorman…”

  1. Mee dawai looks pretty good but the sauce looks diluted. For me, char kway teow with or without clams is not a problem. The most important thing is the wok hei fragrance. I like lots of taugeh in my CKT.

    Yes, I would agree but people talk about it like those cockles are the main draw. I would much sooner have prawns…and those from the Straits of Melaka especially are notorious for their high lead content! So toxic!!!

  2. Never seen people serve poached egg in tang hoon soup over here.

    The char kway teow looked good. I just had it yesterday. But yours looked more appetizing.

    I guess that’s why this guy is so popular. So many people – definitely not for me…especially now that Sibu has gone back to yellow yesterday!

  3. char kway teow without cockles? Hmm…I prefer one with cockles though. Taste better. 🙂

    You’re sure? Prawns will make it tastier, that I know. I’d go without the cockles…over at your side especially, all the toxins from the Melaka Straits, so poisonous especially when most people like them medium rare, still bloody and all, overcooked they become too hard like beef steaks.

  4. I think lots of people is a good sign in a restaurant but I am also torn as I can’t stand crowds. I always try to visit in off-peak times.

    That’s what I do too – go at 11, past the 10 o’ clock tea break and before lunch hour…or try in the afternoon but here, most places are closed before 2, nothing much left to check out.

All opinions expressed in my blog are solely my own, that is my prerogative - you may or may not agree, that is yours. To each his/her own. For food and other reviews, you may email me at

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