Bowls of red bean soup and “lin chi kang” – assorted ingredients in a mixed syrup – are continuously being served to customers on their lunch breaks who occupy the tables provided.
If you’re there at 1pm, you would be considered lucky to get a piping-hot bowl of sweet soup of your choice – most would have sold out by then.
One cannot miss the current owner, who only wants to be identified as Siong. He usually helps to dish out the soups when the crowds grow heavier at noon.
Chat with him and you’ll soon learn of the signature dish that has been beckoning foodies to this stall for decades – its thick and creamy peanut soup.
In fact, this comforting bowl of delight traces back to the stall located in the same spot, run by its original owner only known to Siong as Sifu, or teacher.
Sifu’s stall was known to the entire neighbourhood when he started it about 50 years ago, Siong says; how he learnt to whip up the dessert remains a mystery.
When Sifu decided to retire in 2015 at age 71, his son was not keen on taking over the business. That was when Siong came into the picture, having learnt there was an “empty spot” for the stall owner.
“At that time, I was struggling as a bread seller as many home-based sellers were profiting through online deliveries without having a physical shop,” Siong told FMT.
“I had many expenses to cover, including overheads and rent, while competing with others who were making breads and buns, too.”
So when Siong received the offer to take over the stall, he immediately grabbed it. Being a fast learner, he picked up the craft within a month, mastering desserts such as the green bean soup and pulut hitam, or black glutinous rice pudding.
The going was initially rough as Siong had to ensure the consistency of his delicacies was right. Luckily, his teacher was more than willing to guide him through it.
“Making these desserts was definitely easier than making bread,” Siong shared. This helped him persevere until he perfected the art of making the sweet treats.
On the peanut soup, Siong explained that one of the key methods is to cook the crushed peanut mixture over a slow fire to allow it to thicken over time.
“Constantly stirring it is important to ensure it doesn’t get burnt. The tedious part is making sure the peanuts are fully crushed so they can be blended easily before cooking.
“It’s our bestselling dish that is usually sold out by 1pm. Not many stalls sell it, which is why it’s a huge crowd puller.”
Priced at RM3.80 per bowl, the peanut soup is only available on Tuesdays, Thursdays and Saturdays.
Aside from the sweet desserts, you can also grab a bite by ordering the “bak chang” (Chinese dumplings), curry puffs, and kaya puffs, among other offerings.
Ipoh Road Tong Sui
Jalan Ipoh,
51200 Kuala Lumpur
Business hours: 8am-4pm, Mondays to Saturdays
Contact: 011-3664 1186