[Kuala Lumpur, Malaysia] Ipoh-style chee cheong fun at Petaling Street, Chinatown

[klyeoh (Peter)]

Another of my favorite breakfast spots in Kuala Lumpur: 𝗬𝗼𝗼𝗶 𝗞𝗲𝗲 on Petaling Street, Chinatown, is well-known for its Ipoh-style 𝘤𝘩𝘦𝘦 𝘤𝘩𝘦𝘰𝘯𝘨 𝘧𝘶𝘯 with 𝘩𝘰𝘪 𝘴𝘪𝘯 (fermented red bean paste) sauce, and 𝘤𝘩𝘦𝘦 𝘤𝘩𝘶𝘱 𝘤𝘩𝘰𝘬 (pig’s intestines rice porridge).

1. KL has two variants of chee cheong fun which is unique to the city and not found anywhere else in Malaysia. One is the KL-style with brown soy bean sauce & red chili paste. This type is usually accompanied by a separate plate of yong tau fu items - such as at this stall at Win Heng Seng.
   
   

The other, distinctively different type of Ipoh-style chee cheong fun can be found in Chinatown, and served at outlets like Yooi Kee (Est. 1943) and Hon Kee (Est. 1949).

I absolutely adore this type of chee cheong fun as it’s essentially only steamed rolls of rice noodles slathered with a red-hued hoi sin sauce which gives a super-umami hit, topped with a sprinkling of toasted sesame seeds. That’s all. But once you start eating, you simply cannot stop till you’ve finished off every molecule of food on your plate - that, I can assure you.

Like Hon Kee, its close rival nearby, Yooi Kee also offers “chee chup chok” - pig’s intestines rice porridge (and a plethora of other types of rice porridge: with pork, century egg, raw fish fillets, etc.). I chose only the one with delicious, tasty, crisp-fried morsels of pig’s intestines.

The spartan street-side eatery in Chinatown, with the 118-storey Merdeka 118 tower, the world’s second-tallest skyscraper in the background.

Rival Hon Kee is located right next to Yooi Kee and features the same selection of dishes.

I’ve marked the exact location of Yooi Kee with an “X” here:

Address
Yooi Kee Chee Cheong Fun & Porridge
40, Jalan Hang Lekir (intersection with Jalan Petaling), Chinatown, 50000 Kuala Lumpur, Malaysia.
Tel: +6013-678 4788
Operating hours: 6.30am to 3pm Mon-Tue, Thu -Sun. Closed on Wednesdays.

[Google_Gourmet]

@klyeoh

the one with delicious, tasty, crisp-fried morsels of pig’s intestines.

Have never seen this anywhere, let alone tried this. I would love it!!

[THECHARLES (Charles Yu)]

Wow!! Brings back fond memory!!
I used to eat tons of these ’ Cheung Fun ’ and ’ Rice congee with Gingko Nuts , Tangerine peels and Yuba skin ’ for breakfast when I was a kid growing up in Hong Kong. However, I never did go overboard with the sauces like your photos!!

[klyeoh (Peter)]

@Google_Gourmet

Have never seen this anywhere, let alone tried this. I would love it!!

A Cantonese classic. Penang has a better-tasting one here:

[Penang] "Chee Cheong Chok" (豬腸粥) at Chowrasta Market

The tastiest “chee cheong chok” (豬腸粥) or pig’s intestines congee I’d had in George Town is from this popular stall on Kuala Kangsar Road (behind Chowrasta Market) in the morning. It’s even tastier than the one served by the famous 60-year-old stall at New Lane which opens in the afternoon. This stall is run by Mr Wan Fook Chan, 67, who hailed from Heshan, Guangdong. He’s been hawking his delicious Cantonese congee here behind Chowrasta Market for the past 42 years, after taking over the trade f…

The KL Cantonese calls the dish “chee chup chok”, basically translates to “pig’s parts porridge”, whereas the Penang Cantonese folks call it “chee cheong chok”, i.e. “pig’s intestines porridge” - but the renditions in both cities are the same: the flavored rice porridge will have pig’s intestines, pork, liver, etc.

[klyeoh (Peter)]

@THECHARLES

However, I never did go overboard with the sauces like your photos!!

The heavy use of sauces is actually a “Malaysian” thing (not even Singapore does it) - every other food item is sloshed with copious amounts of gravy. You should see the standard “nasi kandar”, “roti canai”, even Malay burgers with gravy. Basically swimming in sauces.