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Flattening The Curve
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Best known for their homemade nyonya kueh, this old-school factory has been around for over 60 years, and they still make their delicacies the same traditional way. Their kueh can be also be pre-ordered for special occasions; we had them for my wedding!

This place has a unique setup, where you enter the main eating area through the back kitchen, seeing first-hand all the equipment and effort that goes into making the nyonya kueh. I like the layout as it is a good reminder of the tedious work that went into every piece of kuehI wolfed down in one bite.

Once inside, this unassuming eatery has interesting décor pieces such as old wooden doors used as tables. They also serve other local Peranakan delicacies like assam laksa and nasi ulam.

 

Instead of modern ovens, they use the traditional method of steaming to make nyonya kueh to produce more fragrant delicacies. Sadly, this practice is a dying one.

 

I like to visit during off-peak hours, as the place is usually crowded, especially at lunchtime. My recommendation will be to go early, or get your kueh to go.

 

The infamous “Jiu Hu Char”, stir-fried jicama with cuttlefish, can be found here. This is another dish I would recommend trying as it is a quintessential dish for Penang Peranakans during festivals.

 

Just a few options among the many variety of kueh available here.

 


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