Sunday, 5 February 2012

Kway Teow Kia (Kway Chap) @ Restoran Ka Hoe in Taman Maju Jaya (Near Pelangi Plaza), Johor Bahru, Malaysia 榕树下粿条仔

Wow! One small stall commands all these customers! Well, nearly all. Ka Hoe kopitiam has stalls selling other food but I observed that most people were here for the kway teow kia 榕树下粿条仔 (known as kway chap in Singapore).

Restoran Ka Hoe is located along Jalan Maju, near Pelangi shopping centre. The Ka Hoe kopitiam sign board is hidden behind other signages, so it is not easy to find unless you are on foot.

Even though the 榕树下粿条仔 stall was extremely busy, the cheerful lady boss patiently and systematically took down each customer's specific orders.

Each order was delivered according to the specific combination of pork parts the customer wanted. I am amazed at how she was able to deliver every order according to customer specifications.

After overhearing other customers raving about how good their pork tongue was, I made an additional order. Even though she was extremely busy, the lady boss took my additional order cheerfully and without fuss. Super efficient and customer oriented

Overall the dominant flavour and taste was the natural sweetness of pork with subtle suggestions of soy sauce, herbs and spices used to braise the fresh meats and offal. Added pleasure came from the varied textures of the various parts of pork and innards that tickled and delighted our taste buds in different ways.

My order of meat, tongue, skin and small intestines including the bowl of kway teow kia came to RM5.

The pig skin was springy and had excellent mouth feel. The bouncy bite was fun (I guess fun is the best way that I can think of to describe the feel of the pork skin).

The thinly sliced pig tongue was naturally sweet and was tender and firm.

The 3 layers of pork - skin, fat and lean meat - is the best way to enjoy pork though it is hazardous to our heart health :-P  I splurged my entire week's cholesterol quota on this with no regrets at all. Oops... I hope my doctor won't be reading this.

The small intestine was nice and chewy.

Just look at her intense concentration in slicing the meat

The skill in cutting and slicing the pork and innards is crucial to achieving the right taste and mouth feel. Each part must be artfully cut or sliced to get the best taste and bite out of the pork in the same way that coffee must be brewed by a master to get the best aroma and taste.
Kway Teow Kia Kway Chap Johor

Another pleasant surprise I need to mention is the fried shallots. Usually I pay no attention to fried shallots as more often than not they are like tasteless factory fried "wood chippings". I was surprised at the flavourful and still crunchy fried shallots that had soaked up the aromatic and flavourful braising sauce.

As I was eating, I was already thinking of those kakis whom I would be bringing to enjoy a 榕树下粿条仔 kway teow kia feast together.

(I have been asked many times where to find pig's blood in Johor. Ka Hoe serves boiled pig blood in cubes which is very popular.) 

Restaurant name: Restoran Ka Hoe 榕树下粿条仔
Address: Jalan Maju, Taman Maju Jaya (near Plaza Pelangi)
GPS: 1.480811,103.767425
Non Halal

Date visited: 5 Feb 2012

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  1. WOW! Thanks for this link. Didn't know that there were so many good KTK ones in Johor.
    Cheers dude.

  2. LOL Thanks! I have just published on the San Lou KTK ;D

  3. Do you already know where to buy pork blood? Thanks...


I firmly believe that taste is subjective and so, warmly welcome differing viewpoints :-D But, I disapprove negative comments that are anonymous or hide behind fake identities. I feel that that is the same as speaking ill of others behind their backs. I look forward to all your comments :-D Thank you. (Date: 18 Dec 2015)

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