Father & Son Hawkers Sell Ipoh Curry Noodles Using 30-Year-Old Family Recipe
Dad, an ex-SBS bus captain, returned to his Ipoh hometown during the pandemic to master the dish before opening the stall.
Since our coverage of pork chop fried rice joint Hong Style Fried Rice by former Din Tai Fung chefs, and Chao Zhou Teochew Fish Soup by a hawker trained by Mott 32’s ex-head chef, the Ang Mo Kio Ave 1 kopitiam that houses both stalls has been busier than ever. Last month, a third stall joined the promising hawker line-up – Jian Zao Ipoh Curry Noodles is run by a Malaysian father-and-son team, selling soup and dry versions of the famous Ipoh staple.
Steven Cheah, 46, is a third-generation hawker specialising in Ipoh curry noodles. His grandmother and mother used to own hawker stalls in Ipoh selling the same dish. Steven’s grandma retired after running her stall for over two decades, while his mum closed her joint after a five-year stint.
“My grandma passed her recipe to my mum, and I first learned it while working at my mum’s stall from 2004 to 2005,” says Steven in mandarin. “As both shops are now closed, I thought it’d be a great pity if my grandma’s recipe is lost. That’s why I wanted to set up this stall and share her curry noodles with more people.”
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