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I know this place - terribly slippery floor. About the chee cheong fun topped with fried dried prawns, it's heaven sent!


Yes, chee cheong fun here is super smooth! I don't like it with the crispy deep fried dried prawns though - interrupts the smoothness of the noodles!


I'm going to M'sia at the end of October and, trust me, I will be scouring your site for the best eating places to visit in KL (and Penang?)!


wow!! I love anything herbal....
There is a branch in Damansara Utama??hmm..never knew existed. Must go find out. thanks for sharing


i like to come here too, the chee cheung fun is smooth and slippery. great choice you have there

Tu Cong Van

It looks like Com Binh Dan in Viet Nam? I love all of your photos, how can your husband take such great photos like these?


OK, majority opinion on the chee cheong fun says I have to revisit for a taste. But the votes are split on yes or no to prawns...

Fashionasia, word from my 'source' is that the Damansara Utama location is lacking in atmosphere, but the food is still OK.

Cin, don't know if I'll get to Penang before then (so much food, so little time) but Dave heads up there regularly, always introduced by locals to their favorite spots so I'll try and get a wee list together for you.

Tu - yes, kinda like com binh dan -- except every dish has fish paste in it!! As for the photos, I proudly proclaim that we have not gone digital. It's a combo of camera (Canon T-90), film (Fuji Velvia 100F slide film), and technique (light, use a tripod, reflector if necessary .. in other words be prepared to make a total fool of yourself in public to get just the right shot of that bowl of noodles). Also a lot of time invested sorting and scanning slides. :-)


yay! could you pretty please? :-)


if u happen to be in Bentong on ur next trip. Drop me a mail and I'll tell you where to eat good delish chee cheong fun . Its so al dente that even I dont believe it. WHat the Taiwanese called Q


okie thanks!!! is it anywhere within the Damansara uptown square??? sorry for asking....just havent a clue where is it.


Haha "Q". Never thought of that word as "Q". "Q" with a falling tone of course as in "ya 'Q' oh!"

But I believe "Q" is more than just "al dente". If fact, it's probably even more than just "toothsome" and is already somewhere in the realm of "chewy".

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Fashionasia - I got the info off Yap Hup Kee's card, so - sorry - I don't know the details about the Dam'ra location.

Gastronomica's most recent (I think) issue had a one-page essay on the Taiwanese concept of 'Q' (I'm not sure the journal is available in Asia). From what I recall the writer identified sago pearls and Taiwan-style oyster omelette as having the ultimate 'Q'ness.


It's not just Taiwanese. It's a Southern Fukienese (Min Nan) word used through the SEAsia of the Fukienese diaspora. But thanks for the heads-up on the Gastronomica article. Will look it up today.

Another very striking food word that really needs explication is the Fukienese concept of t~inh (my transliteration: Mandarin = tian), which is not quite "sweetness" or at least "sugar-sweetness". It's something that is more elusive-and can be applied to for instance chicken broth. The concept has counterparts throughout SEAsia. In the Philippines for instance, there is the lovely word manamis-namis, which is distinct from matamis. Dr. Doreen Fernandez translates the word as "hidden sweetness" I think or "hide-and-seek sweetness". The latter may be applied to sugar-but manamis-namis may be used for instance to describe utter freshness in patis or even vinegar.

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Oops. Just found the passage in Doreen's book. She said "hidden" sweetness but not "hide-and-seek". It's from an article on Filipino food flavors in the collection called Tikim. But I think that she also discusses this elsewhere (e.g. in the Kinilaw book, when talking about "sweetness" in fish sauce or vinegar). Both terrific books BTW: very highly recommended for those interested in SEAsian cuisines.

(P.S. to Robyn//Also found the passage on bagoong Balayan in Doreen's Tikim//will send later)

Re: t~inh

Don't know how to transliterate it. Tnginh? Funny how conveniently the Roman letter "Q" fitted that word. Never quite visualized it written that way.


Delightful article! For those eatingasia readers who do not have access to Gastronomica, Zoe Tribur's piece (simply titled "Q") is available online through the Gastronomica website. Go to Gastronomica.com, click "issues", find the current issue, which should give you a table of contents. "Q" should be "click-able" as a link.

I have a few disagreements with her on which foodstuffs could be described as "Q". Cuttlefish definitely, perhaps sea cucumber (but the sensation of biting into a sea cucumber is so different: I don't think that "Q" necessarily encompasses gelatinous qualities-although gelatinous foodstuff can definitely be "QQ".) I also scratched my head a little bit on oyster omelette being Q. Sago pearls are definitely "Q" although they are so small that the "Q-ness" of it is really not the most important point about them. I also note that a lot of the "bubba tea pearls" in the US that these teenaged Asian punk kids like so much have been "de-Qed" and do not have the true chewy quality of "real" pearls.

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i like exotics food..


The Bentong chee cheong fun stall next to the chinese town hall is really2 delicious,but the stall owner is abit cxxkie...hahaha the fried noodle and the tong tofu are good too


The authentic Hakka yong tau foo which this outlet sells has a little salted fish among its ingredients. This makes the fare taste distinctly different and appealing to many. I always tend to eat more than I intend to when I patronize this place. The curry chee cheong fun with its tiny deep-fried prawns is just the dish to send one to heaven! :)

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