✍ 7 Nov 2012. Johor Bahru is sometimes known as the "小汕头 Little Swatow" as most Chinese here are Teochews. Stalls and shops selling the Teochew style of kway teow thng 粿條汤 are therefore found in nearly every corner of JB.
Ah Hua Kway Teow Thng 亚华粿條汤 is one of the oldest and most famous of JB's Teochew kway teow thng. Founded in 1957, the original shop used to be in
I had wanted to try Ah Hua's kway teow thng here for a long time but somehow every time, I had earlier eaten somewhere else and my stomach was already filled.
Today, my stomach was filled as usual but out of curiosity, I walked into Ah Hua to watch the boss Steven at work. I have always been fascinated watching hawkers and chefs at work.
I was struck by the energy and focus that Steven put into every bowl of kway teow thng.
Impressed by Steven's skill and dedication, I decided to try a bowl of Ah Hua kway teow thng despite not being hungry.
Steven asked me if I wanted vinegar and chili paste in my kway teow, and I said yes.
When I thought about it, I realised why it is so important to make kway teow thng one bowl at a time. Actually, this is the only way to ensure the quality of the kway teow thng.
Needless to say, the kway teow noodles must be blanched just right. Too long it will be too soft.
The meat in particular required a special touch that can come only with years of experience. The lean pork sliced nice and thin, had to be cooked right. Cooked too long, it will be hard and tasteless. The litmus test is probably the liver slices. Cooked too long, it will be stiff and rubbery - reminds me of those coarse "ink erasers" of my school days (exaggerate a bit lah). Not long enough, it will be like a oozing wet sponge, bleeding and taste like blood (not nice).
Steven got everything cooked perfectly.
When I stirred it all up - kway teow noodles, lard, shallot oil, lard and shallot crackles, soy sauce, vinegar and chili paste - the kway teow became a ball of tangy, spicy and savoury flavours.
When I chewed the smooth richly flavoured kway teow together with the perfectly cooked pork slices and liver, the complex blend of flavours and texture was just, well...., heavenly.
Steven still hand makes these tasty, bouncy fish balls.
The tasty clear soup made with large stock bones. A tad salty for my taste and I also asked Steven to skip the minced pork. Of course, most other customers will not want to miss the minced pork :P
Orders by other customers - loaded with goodies.
I love this part of JB where the streets ringing KSL Resort are filled with well known eateries. I am coming back for these and also for Ah Hua Kuey Teow.
Address: 21, Jalan Serigala, Taman Century, Johor Bahru
GPS: 1.485622,103.76102
Hours:
Date visited: 5 Nov 2012
Who is Tony Johor Kaki?
Must try this in future visit.
ReplyDeleteHow does a customer order the "loaded with goodies" bowl of kway teow that even has oysters?
LOL I would just tell the friendly boss or his wife or son :) They are all at the shop.
DeleteHi Johorkaki,
ReplyDeleteThank you for your great reviews of JB food joints. I just wanted to ask if this Ah Hua is a branch of the Ah Hua at Seeke at Jalan Segget?
I was told they are the same family but separate shops.
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