New person, old place…

Yes, there have been a few at this old place over the years but none of them lasted very long. Well, there is a new person taking over now and I did manage to drop by the other morning to check it out. While I was there, I gave the tomato kway teow

…from the chu char (cook & fry) stall at the back a try.

This…

…is what it is called now and there is a kampua mee stall in front…

I did go and have a look at the prices and I did see RM3.50 in the list but everything else was in Mandarin so it was all Greek to me and I did not bother to ask since I was not having anything from them this time around.

I don’t know if this is the current trend or what but I’ve seen stalls where they fry fritters on the spot here and also here and people ordering from them and eating what they picked at their tables. In the past, they would buy them to take home for their breakfast or their 10 o’clock or 3 o’clock tea.

Well, there is a stall here too…

…right in front on the pavement and I saw customers with their plates of fritters on their tables. I did not buy any to try so I wouldn’t know if they were any good or not.

Anyway, back to the kway teow, I forgot to tell the guy to leave out the red meat…

…and he certainly was quite generous with it and with the green vegetables too.

I guess eating just that little bit once in a long while is all right – after all, there seems to be a controversy surrounding pork, otherwise known as the other white meat and anyway, I did leave a bit by the side while I finished off everything else, the kway teow

…green vegetables and fish cake.

I should have said no to when the guy asked if I wanted the fried egg. It seems that I can eat all the egg white I want but I must avoid the yolk. After all, it did not come free – they charge RM6.00 for the tomato kway teow and RM1.20 for the egg…

– RM7.20 altogether and looking at it on the bright side, they used the Omega 3 egg with its very nice orange yolk and as a matter of fact, Omega 3 is good for me.

This…

…came with my order, something you will not see a lot of these days, not since the prices of chili and everything else have shot sky high!!!

All in all, I would say the tomato kway teow was all right, not as nice as the one here but it was good enough.

Parking is not free, unfortunately but it is in abundance – you do not have to worry about not being able to find a parking space. There is one problem for me though – I live right across the road but because of the divider in the middle, to get here, I would have drive around 100 metres up the road and make a U-turn at the traffic lights junction right ahead and upon leaving the vicinity, I would have to go another 100 metres in the other direction to make a U-turn at the traffic lights junction ahead to be able to get to my house on the other side. To me, that is quite a nuisance, I would say.

Yuan Cafe 圆茶室 (2.309698, 111.846462) is along Jalan Dr Wong Soon Kai, before the SHELL station right after the Lot 9 area of shops, to the right.

Author: suituapui

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

3 thoughts on “New person, old place…”

  1. Personally, I think eating everything in moderation and once in a long time is still OK, not totally cut out. From the pix, the colour of the tomato kway teow gravy looks a bit different from what I used to have over here. How I love the fried egg.

    Yes, the ones here are not as red as the ones in Kuching, dunno why. Tastewise, it is different too, not all are nice here – some are like tomato sauce straight from the bottle. The ones in Kuching are always good, never mind where. Maybe it is because it has been around for a long time…for as long as I can remember. We did not have it in Sibu then. Even the crispy noodles – to this very day, I only know one place cooking that and it is not quite the same!

  2. I have not come across tomato kway teow here. I think a little bit of pork once in a while should be no problem. After all, it is only a few pieces. Here, the stalls use chili padi instead of red chilies which I think is more expensive.

    This is a Kuching recipe, maybe a Hakka or Teochew…nothing like our Sibu Foochow fried mee. I enjoyed eating it so much when I was living there in the 70’s. The crispy tomato mee is their original too – they fry the noodles in oil till crispy and then they cook the tomato gravy and pour that over the noodles, something like the Cantonese fried mee. Very nice!

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 sibutuapui@yahoo.com

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