𝗞𝘄𝗼𝗻𝗴 𝗪𝗮𝗵 𝗔𝗶𝘀 𝗞𝗮𝗰𝗮𝗻𝗴 was started by Chong Yok Wah way back in 1958 as a drinks stall in PJ Old Town. It was popular among PJ denizens for its 𝘢𝘪𝘴 𝘬𝘢𝘤𝘢𝘯𝘨 and 𝘤𝘦𝘯𝘥𝘰𝘭. The older Chong passed his business down to his daughter, Chong Swee Eng and her husband, Wong, who ran the business till they retired in 2015. It was another two years before their two daughters, Teng and Mun, decided to revive the old brand name – thus, 𝗞𝘄𝗼𝗻𝗴 𝗪𝗮𝗵 𝗔𝗶𝘀 𝗞𝗮𝗰𝗮𝗻𝗴 re-emerged in 2017 at Section 17, PJ.
The new shop was an overnight success, as its news of a “heritage food spot” being revived went viral on social media, prompting a flood of new customers, besides nostalgic old regulars looking for a taste of the past.The new 𝗞𝘄𝗼𝗻𝗴 𝗪𝗮𝗵 𝗔𝗶𝘀 𝗞𝗮𝗰𝗮𝗻𝗴 was also popular for their baked buns, with 𝘉𝘉𝘘 𝘤𝘩𝘪𝘤𝘬𝘦𝘯, 𝘎𝘶𝘭𝘢 𝘔𝘦𝘭𝘢𝘬𝘢-𝘤𝘰𝘤𝘰𝘯𝘶𝘵 or 𝘴𝘢𝘮𝘣𝘢𝘭 𝘪𝘬𝘢𝘯 𝘣𝘪𝘭𝘪𝘴 fillings.
Last July 2022, 𝗞𝘄𝗼𝗻𝗴 𝗪𝗮𝗵 𝗔𝗶𝘀 𝗞𝗮𝗰𝗮𝗻𝗴 opened its new flagship outlet at the swanky Pavilion Bukit Jalil mall.
We went to try their 𝘤𝘦𝘯𝘥𝘰𝘭, which was very nice: chockful of cendol noodles and stewed red beans.
Unfortunately, the other savoury items offered there: 𝘯𝘢𝘴𝘪 𝘭𝘦𝘮𝘢𝘬, 𝘳𝘰𝘵𝘪 𝘫𝘢𝘭𝘢, and 𝘬𝘶𝘦𝘩 𝘱𝘢𝘪 𝘵𝘪𝘦, are tasted pre-cooked elsewhere and then re-heated upon order here.
I’d rather just stick with the traditional shaved iced desserts in future if I do come back.
Kwong Wah Ais Kacang
Pavilion, 2, Persiaran Jalil 8, Bukit Jalil, 57000 Kuala Lumpur, Malaysia
Tel: +6012-210 2633
Opening hours: 11am to 9.30pm daily