At 80, Linda keeps the authentic flavours of Penang street food alive in Kuching
By Wilfred Pilo KUCHING: At 80, Penang-born Linda Lee may have stepped away from the frying pan, but she still takes pride in bringing the authentic taste of Penang street food to Kuching, a passion she has maintained for nearly two decades. Her Penang-style char kueh tiaw has become a favourite among regular customers at Kwong Hup Cafe, where she has introduced local diners to the distinctive flavours of the island’s famed fried flat noodles. With 30 years of cooking experience, Lee said she…
Linda Lee, 80, keeps Penang street food alive in Kuching, serving her signature char kueh tiaw at Kwong Hup Cafe for nearly two decades.
She introduced prawns, clams, chives, and dried chilli paste to the dish.
Kuching diners prefer a drier version, so she adapts while keeping Penang flavour.
She has 30 years of cooking experience and has been in Kuching for almost twenty years.
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KUCHING: At 80, Penang-born Linda Lee may have stepped away from the frying pan, but she still takes pride in bringing the authentic taste of Penang street food to Kuching, a passion she has maintained for nearly two decades.
Her Penang-style char kueh tiaw has become a favourite among regular customers at Kwong Hup Cafe, where she has introduced local diners to the distinctive flavours of the island’s famed fried flat noodles.
With 30 years of cooking experience, Lee said she wanted to offer something different when she first started preparing the dish in Kuching.
Lee’s Penang Special Char Kuih Tiaw. “When I first started, Kuching people were more familiar with a simpler version of char kueh tiaw, usually fried with meat, eggs and bean sprouts.
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