By Wilfred Pilo
A husband-and-wife team have brought their closely guarded Kueh Chap recipe to the bustling Tah San Yuan Cafe at Green Heights Commercial Centre, offering customers a flavourful take on the familiar Teochew dish.
For over a month, 43-year-old Desmond Sim and his 41-year-old wife Jenny Kho have been serving their version of Kueh Chap alongside other popular fare at the well-frequented eatery, known for its lively atmosphere and wide variety of food options.
Sim shared that although the couple are new stall operators at the cafe, they are not new to cooking. Their Kueh Chap recipe has been developed and refined over many years, but they only decided to venture into the food business after their children had grown older and become more independent.
“Our priority was raising our young family, but now that our children have grown up, we can finally focus on preparing good Kueh Chap. We decided it was time to bring out our long-kept recipe for customers to enjoy this classic Teochew flat noodle soup,” he told DayakDaily.
He noted that while Kueh Chap is a familiar dish, their version features a distinctive blend of herbs that gives the broth a rich and complex flavour, offering customers another appealing option and hopefully encouraging repeat visits.
Sim added that he had previous experience in the culinary field before focusing on family commitments, during which time he set aside his involvement in the food business.
Kho said her cooking skills were influenced by her maternal family, and stepping into the food industry felt natural as both she and her husband share a passion for preparing good food.
She explained that over the years, they continued honing their skills by cooking for family and friends, especially during celebrations such as birthdays and festive gatherings.
“We have always kept our cooking skills alive by preparing meals for family and friends,” she said with a laugh.
Kho expressed hope that their experience and dedication will allow them to serve dishes that satisfy customers, particularly those who appreciate traditional local flavours.
“As Teochew ourselves, we felt Kueh Chap would be the perfect dish for us to introduce. We hope it will become one of the must-try items at the cafe,” she said.
Customers looking for a fuller experience can try their ‘special’, which features silky flat rice sheets served in a dark, soy-based herbal broth accompanied by braised pork belly, intestines, pig skin, tofu, tau pok (tofu puffs), and sliced eggs.
Kho said the key to the dish lies in the broth, which is prepared using her closely guarded recipe, and she hopes its aroma and depth of flavour will keep customers coming back.
“We hope our aromatic broth will leave a lasting impression as we work towards becoming part of the new generation of Kueh Chap sellers in the city,” she said with a smile.
EG Kueh Chap is located at Tah San Yuan Cafe, Green Heights Commercial Centre. The stall operates daily from 6.30am to 1pm. For enquiries, contact 016-807 8991. — DayakDaily
