After 20 years as an industrialist with Tasek Corporation Bhd, Datuk David Tan Sek Yin shares his story on why he now spends his days over a hot stove, making Ipoh kai si hor fun (shredded chicken kuey teow).
Minit 2.35 kata katanya sesuai untuk peniaga di malaysia.. thank u datuk.. u r the best.semoga maju jaya dlm bisness dan semoga tuhan beri kesihatan baik pada kamu.. semoga berjaya buka kedai di Australia insyallah..
Wow, what a tremendously inspiring personal journey. You can literally feel Datuk David Tan Sek Yin's deeply-embedded passion for this cuisine while watching the video.
This is the reason why chief Ramsey always focus on clean and neat kitchen because it is the heart of all chief. If you want to put your heart into something good and give people a smile. This is what you should do. Why we always love mom food because she cook it with the heart and love. And that made it taste good.
Anyone who is curious about this stall location, we call it little genting, 小云顶 in mandarin. Its a place situated in the town in between high schools where people like me and friends goes to the place to have meals after school just before tuition sessions in the old days. My parents also used to bring me there for meals when i was still schooling. The place hasn't changed a lot, but the food stalls has seen many come and goes. But as an Ipohtian I'm happy to see it still standing till today. Much memories for the place :)
Where is this place and we are visiting Malaysia this month. We love Asian noodle soup? Kindly let us know. Thank you for sharing with us here the video.
Now I know why they use green chili in peninsular. I always wonder why I cannot get “regular” or red chili like I always do here in Sabah. As a restaurant owner and with red chili going for RM22 up to RM4x per kg, maybe its time for a change.
Now in order to maximize more profit is to not put any lard oil and put halal ingredient. People from all walks of life will come to the stall no problem
I missed it so much, that day I ate in 118,芽菜鸡, Penang the 'kai si hor fun' only lots of soup, and only used shredded old chicken breast. No bean sprout at all. Will not go back again. I am sure if he opens a stall in overseas, the business will be good. Once upon a time a Ipoh lady opened a restaurant in Auckland , selling Ipoh curry mee, Whenever we visit Auckland , my husband sure to eat there at least 1-2 times a day ! Too bad after more than 10 years, the standard changed, not tasty any more. Hope you will not like her, once the business is good, chingchar cook ! I am sure you will not !
