The best around…

Most, if not all, of the folks in Sibu will tell you that the lung ngor

…here is the best in town. That is the Foochow name for their traditional egg cake; in Hokkien, they call it kay nerng kor and in Malay, it is kuih bahulu

…but of course, that is not exactly the same.

This shop has been around for a very long time. It used to occupy a little corner across the road beside a budget hotel there…

…before it moved to this corner shop…

…where this coffee shop…

…was before. If I am not wrong, they are the people here now, specialising mainly in the Taiwanese-style beef noodles.

They must have moved this banner…

…from the old place and looking at how well they are doing, it must be their good luck charm.

Other than the lung ngor (5 for RM2.00)…

…they also sell all kinds of cakes and buns…

…and also steamed chicken paos…


My sister did buy some for me to sample a long time ago (in October, 2020) when they first started making these; they were RM2.00 each then. I could not resist buying a few that day…

…even though the price has gone up to RM2.20 each. Well, at least, it is cheaper than the pork ones elsewhere (RM2.50 or more) and yes, I must say they were good, very much to my liking.

The pao skin was very nice, both the texture and the taste, not chewy and rubbery or worse, mushy but I was a bit disappointed with the filling…

…when I saw the minced meat and there was no egg inside. They tasted really great though – I certainly would not mind buying some more should I happen to be around those parts of the woods again.

Huong Hiong Confectionary 芳香(詩巫)餅家 (2.288348, 111.829955) is located in the block of shops to the left of the back of TanahMas Hotel along Lorong Bengkel 1 – Victoria Inn is across the road to the left with the circular building (the SEDC Medan Niaga Tanahmas) that houses all the Malay stalls in the middle and the back entrance to the New Capital Restaurant is to the right.

Author: suituapui

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

5 thoughts on “The best around…”

  1. Over here, I don’t think I can get any type of pao for RM2.20. The cheapest bak pao now cost RM2.70 (w/o egg) and the skin is not nice. There is a kuih stall at a Kopitiam near my place selling “bak pao” without egg too for RM3.50 but the texture of the skin is so nice. I love those kay nerng kor too. My old time favourites.

    Are there good ones in Kuching? Never saw – thought it is a Foochow thing, Sibu, Sarikei, Bintangor…these places. The Malay bahulu got lah, everywhere but not quite the same. RM3.50, no egg? Oh dear!!! If VERY big and VERY nice,…maybe it is worth it, value for money. The skin is a problem – not easy to find good ones, all taking shortcuts, using the factory made super white processed flour, not nice!!!

    1. So far, I came across one kuih stall selling kay nerng kor at Stutong Market which I like, that much I can say. I don’t know whether there are better ones or not other than this stall.

      1. Ya, that is why I was wondering. If I am not wrong, the older Hokkien ladies in Kuching use the brass chuan and make over charcoal fire. Their Kay nerng kor is more like bahulu, not lung ngor. Those ladies also make the best kuih sepit

  2. Thanks for sharing your experience with the egg cakes in Sibu. It’s great to hear that the shop has been around for a long time and has expanded its offerings beyond just egg cakes. It’s always good to try new things and explore different parts of the world through food.

    I wonder if you have those in Auckland. My brother coming home for there would be looking forward to eating a lot of things here but not this. I guess it was an everyday thing, something common that we could eat anytime during our growing up years so we tend to take it for granted.

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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