Lim's secret is in the rojak sauce
STALLS which offer delectable food will always attract aficionados.
And that is why patrons throng Lim Cheng Yong's stall -- Gerai Yong -- in the Tepian Tebrau food court here.
Lim, 67, started his business in 1972 near the Lido Beach before moving to Tepian Tebrau where he sells a variety of dishes.
His signature dish is rojak with a special sauce and sambal.
Lim said the food court is a convenient location and comfortable for locals and tourists.
"It is just a simple and humble stall at the food court but it is well-known among the locals and tourists," he said.
Lim's cha kuih bakar and sotong kangkong are also in great demand.
Sotong kangkong, also known as jiu hoo eng chai in Hokkien, has cuttlefish, kangkong, and grounded peanuts topped with Lim's very own "sambal".
The dish can be made hot and spicy or less spicy according to taste.
The stall also serves kerang rebus, sotong kering, and tauhu bakar.
The stall was one of the earliest to open in the food court.
It is so popular that the mere mention of cha kuih bakar and sotong kangkong at Tepian Tebrau food court and his stall will immediately spring to mind among the locals.
Lim said that the recipes are his own creation, and are distinctly different from the other stall which sells the same type of dishes.
"For instance, the way I serve the tauhu bakar is unique. First, I will fry the tauhu, and then I put it on the grill to make it crunchy outside. Lastly, I add the rojak sauce and the other ingredients such as peanuts, bean sprouts, cucumber and sengkuang.
"Our char kuih bakar is unlike the regular version which is dried and fried. We grill ours first, then serve it with rojak sauce to give it a different flavour.
"Most of our customers prefer the cha kuih bakar, sotong kangkong and kerang rebus which they share with their friends and family in the daytime," he said.
His stall is also famous for its fresh kerang rebus which is ideal as a light snack at night.
"Our stall opens from 4.30pm to 10.30pm daily," said Lim who manages the stall with his two workers.
Rohayu Abdullah, a teacher from Seremban, said that she comes for the specialities.
Another patron, Mohd Syafiq Zainudin, said that the quality of Lim's dishes, especially the char kuih bakar has remained the same over the years.
The dishes range from RM6 to RM15 per plate.
The ‘sotong kangkong’ is a hot item
~News courtesy of New Straits Times~
STALLS which offer delectable food will always attract aficionados.
And that is why patrons throng Lim Cheng Yong's stall -- Gerai Yong -- in the Tepian Tebrau food court here.
Lim, 67, started his business in 1972 near the Lido Beach before moving to Tepian Tebrau where he sells a variety of dishes.
His signature dish is rojak with a special sauce and sambal.
Lim said the food court is a convenient location and comfortable for locals and tourists.
"It is just a simple and humble stall at the food court but it is well-known among the locals and tourists," he said.
Lim's cha kuih bakar and sotong kangkong are also in great demand.
Sotong kangkong, also known as jiu hoo eng chai in Hokkien, has cuttlefish, kangkong, and grounded peanuts topped with Lim's very own "sambal".
The dish can be made hot and spicy or less spicy according to taste.
The stall also serves kerang rebus, sotong kering, and tauhu bakar.
The stall was one of the earliest to open in the food court.
It is so popular that the mere mention of cha kuih bakar and sotong kangkong at Tepian Tebrau food court and his stall will immediately spring to mind among the locals.
Lim said that the recipes are his own creation, and are distinctly different from the other stall which sells the same type of dishes.
"For instance, the way I serve the tauhu bakar is unique. First, I will fry the tauhu, and then I put it on the grill to make it crunchy outside. Lastly, I add the rojak sauce and the other ingredients such as peanuts, bean sprouts, cucumber and sengkuang.
"Our char kuih bakar is unlike the regular version which is dried and fried. We grill ours first, then serve it with rojak sauce to give it a different flavour.
"Most of our customers prefer the cha kuih bakar, sotong kangkong and kerang rebus which they share with their friends and family in the daytime," he said.
His stall is also famous for its fresh kerang rebus which is ideal as a light snack at night.
"Our stall opens from 4.30pm to 10.30pm daily," said Lim who manages the stall with his two workers.
Rohayu Abdullah, a teacher from Seremban, said that she comes for the specialities.
Another patron, Mohd Syafiq Zainudin, said that the quality of Lim's dishes, especially the char kuih bakar has remained the same over the years.
The dishes range from RM6 to RM15 per plate.
The ‘sotong kangkong’ is a hot item
~News courtesy of New Straits Times~
