For authentic Hong Kong-style ‘chee cheong fun' and an old-school claypot ‘yee mee', head to Ten Hup Chee Cheong Fun in Kajang
For local residents, Ten Hup is a familiar name; the shop started as a stall along the food street behind the Kajang wet market almost four decades ago before opening a full restaurant in its current location along Jalan Bukit (the same row as Mingmom Chinese Cuisine, known for their Pork Lard White Kolo Mee).
So basically the chee cheong fun shop hopped from one food haven to another, and just across the main road from its original site. What matters is that the taste has remained consistent.
Part of the appeal of Hong Kong-style chee cheong fun over other approaches is that the restaurant would have to make them fresh to order. This is how you get soft, slippery rice rolls instead of the chewier, rubbery texture of premade chee cheong fun.
Of course, this means some patience on the part of the customers as the shop would only be able to make a certain number at a time.
When I strolled over to the chee cheong fun station at the entrance, there were already a number of customers waiting for their takeaway orders.
Making fresh 'chee cheong fun' to order. — Pictures by CK Lim
The staff manning the station mistook my curiosity for hunger (or so I assumed) and told me apologetically they were waiting for the water to come to a boil, in order to steam the rolls.
Ah, all the better to observe the whole procedure, from start to finish!
Honestly, there is a hypnotic quality to the entire process, a ritual if you will. Once the water is hot enough, the staff will ladle the right amount of very thin batter onto the muslin cloth spread over each rectangular steamer then quickly cover it with a domed lid.
Scraping the steamed batter into rolls. — Picture by CK Lim
It is a matter of minutes before they open the lid again and transfer the entire muslin cloth to the working area. They then drop morsels of cooked prawns or chasiu, before scraping the steamed batter into rolls, encasing its filling along the way.
Quite lovely to watch, but even better when that plate of chee cheong fun arrives at your table and you can taste the staff's handiwork. Make sure to soak each piece in the seasoned soy sauce and add a smidgen of their homemade sambal for that extra kick.
The drinks menu is typical of any kopitiam; you could have your kopi O or your teh C. We ordered their cham for a much needed caffeine kick but it was the Barley Pumpkin drink that was a true standout – naturally sweet and full of nutritious fibre.
'Cham' and Barley Pumpkin (left). Mini Lionhead Meatballs (right). — Pictures by CK Lim
Most of us wouldn't be satiated with a plate of chee cheong fun alone, no matter how well executed the steamed rice rolls are. The shop thus offers an assortment of side dishes, from fried wantans and dumplings in soup and fried.
We went for their Mini Lionhead Meatballs, which we rightly guessed had a crispier exterior due to their smaller size than a full-figured lionhead meatball (known as shizitou in Mandarin, these are typically larger and moist inside).
Just enough of a crunch from the use of water chestnuts and savouriness from the generously seasoned minced pork. Delicious!
If you're seeking larger bites, however, noodles are the way to go. Ten Hup offers wantan mee as well as homemade noodles in a variety of ways, from curry chicken and Hakka zha yuk (braised pork belly) for the former to a tomyam soup and dry spicy version for the latter.
Yet the one noodle dish most tables would order is usually their very old-school Claypot Yee Mee. There is something magical about a hot claypot arriving at your table, wreathed in aluminium foil, that would wow even the most jaded of palates.
Claypot 'Yee Mee'. — Picture by CK Lim
The nest of fried noodles soaking up the hot broth, snatches of coarsely chopped leafy greens, fishballs and nuggets of minced pork, fresh prawns and to finish the dish, a single egg in the centre, its golden yolk still liquid and glistening.
How could you resist this?
We certainly couldn't. The only recommendation left would be the most obvious: Dig in while the food is hot!
Dig in while the food is hot! — Pictures by CK Lim
Ten Hup Chee Cheong Fun 天合香港豬腸粉
145F, Jalan Bukit,
Bandar Kajang, Selangor
Open Mon-Wed 8am-3:30pm; Fri-Sun 8am-4:30pm (Thu closed)
Phone: 018-668 8393
* This is an independent review where the writer paid for the meal.
* Follow us on Instagram @eatdrinkmm for more food gems.
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Malay Mail
4 days ago
- Malay Mail
Savour Sichuan meets Seoul with this ‘gochujang mapo tofu' with roasted tomatoes and garlic
KUALA LUMPUR, July 19 — Fusion cuisine often gets a bad rep, particularly when the mash-up terrifies rather than thrills one's taste buds. Then there are those recipes that come about in an easy burst of inspiration, often drawn from whatever ingredients we have lying around in our fridge or pantry. In this particular case, I had a nearly empty tub of gochujang in the fridge. Some ripe tomatoes that needed to be used up, plus some bulbs of garlic that were past their best. Waste not, want not, as they say. Organic soft tofu. — Picture by CK Lim I had used gochujang before to heighten the spice levels of mapo tofu, a household favourite. That pairing works better than one might imagine, a meeting of Sichuan and Seoul, if you will. But what about the tomatoes and garlic? Given that these ingredients aren't at their peak anymore, a surefire way to intensify their flavours is to roast them in the oven. Now sweeter and more intensely rich, these roasted vegetables elevate our mapo tofu into a weekend meal worth celebrating! Fresh tomatoes, sliced into wedges. — Picture by CK Lim GOCHUJANG MAPO TOFU WITH ROASTED TOMATOES & GARLIC Always use soft tofu rather than the firm variety. My preference is organic soft tofu but the conventional type works too. Why soft tofu? I find that its smooth, delicate texture plays well against the depth of the sauce and allows the flavours to come through clearly. That said, if you have medium or firm tofu to hand — use what you've got. Mapo tofu traditionally gets its umami flavours from the use of doubanjiang, a type of hot and savoury fermented bean sauce key to much of Sichuan cuisine. I find that adding Korean gochujang amps up the savoury and spicy notes, while adding a layer of sweetness. Then we have our tomatoes and garlic. Roasting turns them from bright and brash to something altogether more mellow and complex. Under the dry heat of the oven, their moisture slowly evaporates, allowing the sugars to darken and deepen. It is this slow, subtle transformation to something sweeter and jammier – brought on by time and heat – that adds a greater depth of flavour to our mapo tofu. Use whole bulbs of garlic. — Picture by CK Lim Ingredients 4–5 medium ripe tomatoes 2 whole garlic bulbs 2–3 tablespoons olive oil Sea salt, to taste Freshly ground black pepper, to taste 1 tablespoon vegetable oil 1 teaspoon fresh ginger, minced 3 shallots, finely diced 2 dried red chillies, chopped 100g ground pork 500g soft organic tofu 1 tablespoon doubanjiang (fermented bean sauce) 1 tablespoon gochujang 1 tablespoon oyster sauce 1 tablespoon light soy sauce 1 tablespoon dark soy sauce 1 teaspoon sugar 250ml chicken stock 1 tablespoon cornflour 2 tablespoons water 1 teaspoon sesame oil Roasted tomatoes and garlic. — Pictures by CK Lim Method Preheat the oven to 200°C. Slice each tomato into thin wedges. Arrange them on a tray in a single layer. Drizzle over a little olive oil and season lightly with salt and black pepper. Trim the top from each garlic bulb to expose the cloves. Set each bulb on a piece of foil. Drizzle with approximately a teaspoon of olive oil per bulb, allowing the oil to soak into the cloves. Lightly season. Wrap each bulb, keeping the cloves upright, and place on the tray with the tomatoes. Transfer the tray to the oven. Roast for 40–50 minutes, until the tomatoes are softened and beginning to colour at the edges. The garlic should be golden and very soft when pressed. Remove the tray from the oven. Let the garlic cool slightly before squeezing the soft cloves from their skins. In a large pan or wok, heat the vegetable oil over medium-high heat. Add the minced ginger, diced shallots and dried red chillies. Stir-fry for about 30 seconds, until fragrant. Add the ground pork. Season with a little salt and pepper. Continue stir-frying for around 2 minutes until the meat has browned lightly and begins to crisp at the edges. The roasted vegetables add a greater depth of flavour to the 'mapo tofu'. — Picture by CK Lim To the pan, add the roasted tomatoes and squeezed garlic. Stir in the doubanjiang, gochujang, oyster sauce, light soy sauce, dark soy sauce and sugar. Pour in the chicken stock. Bring everything to a boil. Lower the heat. Gently slide in the tofu cubes, stirring carefully to coat them in the sauce without breaking them apart. Simmer for 3–4 minutes to allow the tofu to take on the flavour of the sauce. In a small bowl, mix the cornflour with the water until smooth. Slowly stir this mixture into the pan. Continue to simmer for another 2 minutes until the sauce has thickened and turned glossy. Drizzle in the sesame oil and remove from the heat. Serve hot, ideally with plain steamed rice.
Malay Mail
09-07-2025
- Malay Mail
UNHCR and LOJEL Join Forces to Launch The Simplest Act: A Global Campaign Celebrating Simple Gestures That Make a Difference
The Simplest Act - With Refugee Bracelet (HK$100) comes in Blue + Gray, White + Gray, and Blue + White HONG KONG SAR - Media OutReach Newswire – 9 July 2025 - LOJEL, the global brand that offers modern luggage and everyday carry products, announces a new partnership with UNHCR, the UN Refugee Agency, withcampaign. This collaboration highlights how even the smallest gestures can help restore dignity, hope, and agency to displaced the heart of this initiative is the launch of a—a simple object with a powerful in collaboration with UNHCR and MADE51, a global initiative brought to life by UNHCR that brings traditional skills and heritage of forcibly displaced persons to the world, LOJEL is proud to introduceMade by displaced artisans living in South Sudan, the bracelet features a beaded band and an engraved metal emblem, with every detail speaking to intentionality and care. It is not a fashion item, but a quiet statement of solidarity—a reminder that empathy can be carried with us, worn openly, and from every bracelet go directly to supporting UNHCR's work with displaced communities living in South steps towards community empowerment make this collaboration a natural evolution of its sustainability initiatives. The brand works with local organizations to donate suitcases for displaced communities across Hong Kong, Singapore, and the U.S. Everycontributes to a cycle of support that provides essentials like clean water, shelter, and education to South Sudan's forcibly displaced the UN Refugee Agency, works around the world to protect people who have been forced to flee their homes due to conflict or persecution. Their mission is to safeguard rights, offer critical support, & help displaced communities rebuild with is an initiative of UNHCR that gives people forced to flee their homes the opportunity to use their skills and heritage to build brighter futures"Working with the UNHCR has allowed us to turn our values into real support for the displaced people in South Sudan," said Dipti Paryani, Sustainability Manager at LOJEL. "In an era where traveling for leisure is commonplace, we cannot forget or neglect those for whom freedom of movement is a necessity for survival."Fashion Walk: 2-4 Kingston Street, Causeway BayK11 MUSEA: Shop 353, 3F, K11 MUSEA, Tsim Sha TsuiThe One: GA06, The One, 100 Nathan Road, Tsim Sha TsuiLCX: Kiosk 20A & B, LCX, Level 3, Ocean Terminal, Harbour City, Tsim Sha TsuiThe Wai: Shop 428A, 4/F, 18 Che Kung Miu Road, Tai WaiYOHO Mall: Shop 2005, 2/F, 9 Long Yat Road, Yuen LongTuen Mun Town Plaza: Block 4, Phase 1, Kiosk 2, 2/F, 1 Tuen Shun Street, Tuen MunRoyalmount: 1205, 5050 Côte de Liesse, Ville Mont-Royal, QC H4P 0C92183 W 4th Ave Vancouver, BC V6K 1N7 CanadaHashtag: #lojelcommunity #UNHCRxLOJEL #LOJELTheSimplestAct The issuer is solely responsible for the content of this announcement. About LOJEL LOJEL creates carry essentials that simplify movement, enabling individuals to focus on what matters most. Founded in Japan in 1989, LOJEL's mission is to empower journeys through thoughtfully designed products that promote mindful movement and sustainability. Guided by three key principles—"Less, but better," ensuring high-quality design; "Simply User-Centric," prioritizing your needs; and "Modern Movement," offering adaptable solutions—LOJEL delivers innovative carry essentials for all aspects of mobility, from international travel to everyday commutes. LOJEL is headquartered in Hong Kong with offices in Yokohama, Vancouver, and Singapore, and sales locations across Australia, Cambodia, Canada, Hong Kong, Indonesia, Japan, Malaysia, Philippines, Singapore, Taiwan, Thailand, and the UAE, as well as online sales in Asia and North America.
The Star
06-07-2025
- The Star
Nasi lemak – a nation's breakfast
(From left) Joanne Chan Chiew Ean, 29, Ain Nadzirah Othman , 35, and R. Reveka Nair, 26, each with a packet of nasi lemak in George Town. (June 28, 2025) — ZHAFARAN NASIB/The Star Malaysia's favourite comfort food stirs up sweet memories GEORGE TOWN: Every other day, company operations executive R. Reveka Nair, 26, will sample her favourite breakfast – nasi lemak. And she must get her fix even on her travel for a holiday. 'It is such a classic Malaysian meal and I have been eating it since I was a child. 'I believe every Malaysian will at least once in their lifetime try this meal for breakfast. 'The aroma of the fresh santan in the rice and the sweet, spicy sambal are what make nasi lemak special. 'Wrapping it in banana leaves really gives it more oomph,' the Kuala Lumpur lass said. Businessman Marcus Quah, 40, echoed the same sentiment, claiming that each spoonful of nasi lemak gives him pure pleasure and the nostalgia. 'Back in the 90s, it only cost 60 sen a packet at my school's canteen. 'Everyday during recess, together with my friends of different races, we would rush to the stall to get a packet before it finishes. 'Although wrapped in banana leaf and just sambal, half an egg, and some anchovies as the condiments, we felt like it was a feast. 'Even now when I eat nasi lemak, it brings back fond memories of the good times I had during my school days. We really had a wonderful time then, chatting and playing with friends from different culture and background,' he said. For a long time, nasi lemak has been Malaysia's No.1 breakfast, and it continues to win hearts across the country. Vendor Wasnita Idris, who operates a stall in Lebuh Pantai, said the humble dish made with rice cooked in santan (coconut milk) and pandan leaves have become a staple breakfast and a comfort food for many. 'Nasi lemak is something we all can agree on. Whether you are Malay, Chinese or Indian, everyone has their own way of enjoying it,' the 53-year-old said recently. Wasnita, who has been running her family business for 25 years, prides herself on the traditional Malay-style nasi lemak which is wrapped in banana leaf, and accompanied with either anchovies, squid or prawns. The sambal, she said, is the key ingredient, and it could wake any soul. 'It is made mainly of ground chilli, onions and belacan (shrimp paste), and it takes meticulous preparation. 'The bilis sambal variant is our trademark,' she said. Despite selling each packet for RM3, her stall has been featured in the Michelin Guide, mentioned as among the most affordable entries in the list. Meanwhile, trader Tan Yoke Kim, 50, serves up over 20 side dishes to accompany her Chinese-style nasi lemak. The offerings include fried chicken, sardine, tamarind prawns, petai (stink beans), soy sauce meat, sausages and even steamed okra and salted duck eggs. 'Preparation starts as early as 3am, so everything has to be ready by breakfast time. 'The number of dishes kept growing to fulfill demands of customers, but the sambal is still a must-have,' said Tan. R. Reganathan, 48, serves his ready-packed meals from a makeshift stall along the road that comes with fresh cow's milk. 'The richness of the milk helps soothe the heat from the sambal. 'Many agrees that it balances out the spiciness and offers a comforting end to the meal. 'Nasi lemak brings out the togetherness in every Malaysian. It's a simple, yet delicious breakfast,' he said.
