Fine-Dining Chefs Open Hawker Stall Serving Delish M’sian-Style Fried Pork Kway Teow - 8 Days Skip to main content

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Fine-Dining Chefs Open Hawker Stall Serving Delish M’sian-Style Fried Pork Kway Teow

The family recipe for Ah Yen Traditional Fried Pork is so closely guarded, its third-gen chef has to travel to Singapore from his native Sabah every two weeks to make the marinade himself.
Fine-Dining Chefs Open Hawker Stall Serving Delish M’sian-Style Fried Pork Kway Teow
Some families who run F&B businesses have proprietary recipes that they hold close. For David Lee, his family’s culinary heirloom is a unique recipe for Hakka-style fried pork marinated with red fermented beancurd. The recipe, over 80 years old, was created in the ’40s by his grandfather in Sandakan, a city in Sabah, Malaysia.

David’s grandpa, known as Ah Yen, ran a popular hawker stall at the local market selling his fried pork with house-made kway teow. “My grandfather was the one who made this dish famous in Sandakan,” David, 29, tells 8days.sg.

The professional chef is the third-generation owner of his family’s business, and has expanded it into a chain with more outlets in Kuala Lumpur, Kota Kinabalu and now, Singapore.

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