Malaysia Chiak!

[micromachine]

In 2012, F&B conglomerate Fei Siong Group (behind brands Encik Tan, Nam Kee Pau, 85 Rehill Teochew Fishball Noodles, HK Egglet among others) piloted to runaway acclaim Malaysia Boleh! - a 7,000 sq ft food court-esque enclave at Jurong Point that distilled and corralled under one roof the quintessence of street food culture from across the causeway. Five years later it doubled down, adding another 15 hawker stalls on an adjacent 8,000 sq ft shoplot as well as opening sister eatery Malaysia Chiak! at The Centrepoint which peddled similar albeit less exhaustively varied fare. Still, continual crowd-pleasers feature: Penang Road Chendol, Klang Bak Kut Teh, Hainanese Curry Rice, Damansara Chilli Ban Mian, Morgan Mee Rebus, Kuantan Nasi Lemak, etc.

Malaysia Boleh! currently has three locations islandwide; Malaysia Chiak! has seven.

What knocked our socks off:

The claypot rice was assertively flavoured, what with earthy aromas subsumed into soft fluffy grains and a bountiful medley of sesame oil-spritzed chicken chunks, salted fish, Chinese sausage slices letting savory umami run riot. Do however be prepared to wait for around 20-25 min whilst tending kitchen hands ensure your order(s) simmer to hot, delicious perfection.

The mee rebus reeled us in equally: firm yellow noodles drenched in a warm molten gravy (then chaperoned by beancurd cubes, sliced green chilli, hard-boiled egg plus fried shallots) imparted sharply delineated curryish tones, yet also allowed an ensuing sweetness to permeate unencumbered.

More at https://www.thefooddossier.com/2020/12/malaysia-chiak.html

 

[kkbutterfly]

honestly the food is not bad not good.

 

[micromachine]

in other words so so nia lah

 

[kkbutterfly]

in other words so so nia lah

the egg oxyste i still prefer sg style.

 

[JohnTan]

I like traditional jiuhu food like bak kut teh and char kway teow.

 

[syed putra]

Is there really any DIFFERENCE? We are essentially eating the same thing with minor alterations.

 

[waitifcuk]

in other words so so nia lah

i was there a few days ago
the staff are really bochap type
probably jiuhus
rude and poor attitude
like want to eat, order,
if not, fcuk off
you stand there at the stall but they dont bother ask you

 

[waitifcuk]

honestly the food is not bad not good.

i had the char kway teow
its better i cook my own instant noodle
catch the drift?

promotion over hyped
rude workers, bad attitude
and fcukol food

 

[eatshitndie]

i had the char kway teow
its better i cook my own instant noodle
catch the drift?

promotion over hyped
rude workers, bad attitude
and fcukol food

if you want great ckt, must have ss jiuhukia with angkongkia on arms and chest to wok hei it. has kwailan look but can cook very well by venting and whacking his anger and frustrations on the wok with a steel spatula. he will whack so hard and loud that sparks fly and iron molecules end up in the food.

 

[glockman]

I like traditional jiuhu food like bak kut teh and char kway teow.

Same here. I used to like going JB to makan those. But not before a session at a health spa. Same for you, right?

 

[glockman]

if you want great ckt, must have ss jiuhukia with angkongkia on arms and chest to wok hei it. has kwailan look but can cook very well by venting and whacking his anger and frustrations on the wok with a steel spatula. he will whack so hard and loud that sparks fly and iron molecules end up in the food.

Very accurate! Also don't forget the towel draped around his neck and his mug of ice cold beer within his arm reach.

 

[eatshitndie]

Very accurate! Also don't forget the towel draped around his neck and his mug of ice cold beer within his arm reach.

if he cooks by the longkang he will have a cig butt hanging from side of his mouth. sextra smokey flavor is added when ashes float into wok.

 

[glockman]

if he cooks by the longkang he will have a cig butt hanging from side of his mouth. sextra smokey flavor is added when ashes float into wok.

And it wouldn't be complete without him regularly ejecting snot from one nostril while pressing the other nostril, into the longkang.

 

[eatshitndie]

And it wouldn't be complete without him regularly ejecting snot from one nostril while pressing the other nostril, into the longkang.

yalor, and the towkay wipes his snort hand on his shorts before adding towgay.

 

[waitifcuk]

Very accurate! Also don't forget the towel draped around his neck and his mug of ice cold beer within his arm reach.

and puffing his marlboro while fcuking the kway teow.
omg-how could you miss this part-drop 10!
or, run one round at the parade square.

 

[waitifcuk]

if you want great ckt, must have ss jiuhukia with angkongkia on arms and chest to wok hei it. has kwailan look but can cook very well by venting and whacking his anger and frustrations on the wok with a steel spatula. he will whack so hard and loud that sparks fly and iron molecules end up in the food.

on ckt, there are two good stalls.
this one long ago at margaret drive
now shifted to telok blangah
but beware, long queue even b4 he opens his stall

you may have to queue longer than 69 mins.

another at beo crescent
and her hums are of reasonable size

 

[knnccb]

jiuhu food boh ho jiak, bak ku teh, wantan mee all using black sauce, char kway teow black becum white, totally opposite, yong tau foo all deep fried, moi cant get used to the taste

 

[knowwhatyouwantinlife]

Bak kut teh become white? Can explain...most impt abalone don't become lup cheong can leow

 

[winners]

jiuhu food boh ho jiak, bak ku teh, wantan mee all using black sauce, char kway teow black becum white, totally opposite, yong tau foo all deep fried, moi cant get used to the taste

Agree. I still find that Singapore's hawker food is better, both in quality and ingenuity. Only a very few in Malaysia can make it to this standard. Take for example the Bak-Chor-Mee. Singapore's version has many other additional ingredients besides just the minced meat. Malaysia's version consists of just the minced meat, pork lard and a few wantans thrown in.

 

[knnccb]

Agree. I still find that Singapore's hawker food is better, both in quality and ingenuity. Only a very few in Malaysia can make it to this standard. Take for example the Bak-Chor-Mee. Singapore's version has many other additional ingredients besides just the minced meat. Malaysia's version consists of just the minced meat, pork lard and a few wantans thrown in.

but must say their hotel buffet is cheap n good, assortment of malay and chinese street food at half sg price