Genting Kopitiam chu cheong fun: that is our target for today. When we arrived, we could see almost every table has chu cheong fun plate. No doubt this is one of the best chu cheong fun stalls in Penang and some people were purposely here just for it.

The chu cheong fun is quite soft and stretchy. The thickness is just right like koay teow and it will not taste like a lump when you put into your mouth.



The chu cheong fun was sprinkled with sesame seeds which produced a bit of fragrance when served to us. But our experienced was that sometimes these sesame seeds could stick at the gap of your teeth which could be uncomfortable. That would be something to pay attention to when you do not take good care of your teeth, like us …



What we like about the chee cheong fun at this stall is the prawn paste used. In fact, this stall is famous for its prawn paste that it is the best we have tasted. It did not smell “chao cho” nor too salty. How did they manage to cover up the smelly prawn paste, was there additional ingredients put inside the paste? Guess, it must be the owners’ secret recipe… hehe

The tnee cheoh was quite thick and creamy. Tam Ciak said the sauce was a little too sweet for him but Fei Fei liked it well. We added some chili too to make it spicy.



A small plate of chu cheong fun costs RM1.70 while the big one costs RM2.50.

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Besides oo kio, the stall also has a variety of drinks including green grass juice, cendol etc.





The stall operates at this area from noon till 6pm and will shift over to Chulia Street (near the famous curry mee stall)

Each bowl of oo kio costs RM1.30

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Boss in action

This stall is always full of people waiting to enjoy a creamy bowl of cendol under the hot weather and you don’t have to wait long for your turn.



The owner and his assistants can easily prepare few bowls of Cendol in less than a minute…. Get a bowl filled with shaved ice, put some red beans and pour the green grass jelly together with coconut milk on top. Yes, it is that easy and fast.



Besides Cendol, the stall also sells Ais Kacang and drinks such as Chrysanthemum (kek wa) and Green Grass (Che Chau)

The stall operates at daily from noon till 7pm. Car park is quite a challenge here yet you continue to see stream of endless customers patronizing this Penang Road Cendol stall almost at any time.

A bowl of cendol sells at RM1.50 while Ais Kacang sells at RM1.70 and there is additional charge for take away. Still, enjoying the Cendol on the spot is a better experience …

Queue Under Hot Sun


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Talk about Sin Sei Kai Ais Kacang and the memories of the younger days will immediately come into mind. Sin Sei Kai Ais Kacang is located at Swatow Lane, famous for its range of local hawkers delicacies such as Hokkien Mee, Char Koay Teow, Mee Goreng etc.

It was previously located in the old Kopitiam and road stalls before moving to new premise just beside the old place.


The ABC serving comes in a flat bowl, presumably to hold the Ais Kacang content when it melts. Yes, the ice on ABC melts fast and if you take your time to savour it, you will likely to enjoy soupy ABC instead. The taste is just nice and not too sweet though this can be subjective.

Sin Sei Kai ABC special sells at RM3.XX while the regular one is priced at RM2.XX. The stalls operates from noon onwards till night (~9pm)

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The tong sui ingredients are much the same like others but theirs may have additional items like gingko, longans, sago and sea coconut.


You can also take your pick over the ingredients, much like mix and match to make your own favorite leng chee kang. One plus point is that the leng chee kang is not too sweet and taste just right.

However, if you insist of having it sweeter, they do provide syrup for you at no extra cost.

The stall operates from evening onwards and they do have another branch at the round about food court at Taman Free School. Enjoy the tong sui while at the same time be attracted with sight of pretty tong sui sellers.

Even Ah Xian from Taste with Jason (Astro AEC) came before to try it himself. So what are you waiting for?

Tong Sui


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The other tong sui stall is “Natural” leng chee kang, located at the other end of the road next to “Lekker” claypot chicken rice and curry fish head stall. Despite the stalls located away from each other, I did mistake them of being the same, maybe due to the same pink color used on the banner and stall setup. Both stalls operate daily, usually by 6pm till late night.

Hello Kitty stall selling the leng chee kang at RM2.50 per bowl and RM3.80 for a big one. While for Natural stall, the last time I checked on the price is RM2.20 per bowl. In terms of price per portion ratio, both stalls actually offer similar servings.

The portion of the leng chee kang is absolutely generous with the whole bowl actually filled up with ingredients and plus ice cubes of course. Even if you remove those ice cubes, I can still claim the portion given is generous.

As they say, a picture is worth a thousand words, maybe more. Some may argue it is because of the portions of the ice that make the bowl looks filled up. Whatever the case, go ahead and try… you will agree with me on this.

Despite things going up lately, let us hope that the stall owner will continue to maintain this portion and price in near future. If you ever drop by Chai Leng Park wai sek kai, remember to give this a try!

Wai Sek Kai - Leng Chee Kang
Address: Stall 24, Lebug Kurau 5, Taman Chai Leng, Perai
Openning hours: 6.00pm - 11.30pm (Closed on Monday)

Leng Chee Kang




Hello Kitty


Natural


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There are many types of tong sui available and the one we have here is known as “cheng pou leong” or “qing bu liang - 清补凉”.

The popularity of "qing bu liang" picked in Malaysia quite a while ago, possibly due to the exposure from watching the Hong Kong drama and those exposed to Chinese cultures in other nations. In Penang, it is commonly known as "leng chee kang".

There is not much cooking required to prepare "leng chee kang" as most of the ingredients are either cooked upfront or straight from the cans and into the bowls. The only item that must be cooked is the soup (or syrup) itself, which is typically mixture of sugar cooked with water.

The ingredients used usually consist of sweet potatoes, jelly, lychee, longan, sea coconut, atap chee, red beans, white fungus and perhaps much more. They are mixed into a bowl and poured with the syrup. "Leng chee kang" is normally served hot but ice cubes can be added if cold dessert is preferred.

Related Info

• Wikipedia - Tong Sui
• PJ Section-17 Tong Sui

Recommend Store

• Wai Sek Kai, Chai Leng Park
• Leng Looi Tong Sui, Jelutong

Discover Recipe

• A Recipe
• B Recipe
• C Recipe

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