Tucked within the narrow lanes of Petaling Street (Chinatown), Yooi Kee Chee Cheong Fun has been serving one of the most nostalgic versions of this humble dish since 1943. Known for its signature red sweet sauce, this plate of chee cheong fun isn’t just breakfast – it’s a slice of KL’s culinary history.
Unlike the Hong Kong-style version with soy sauce and oil, Yooi Kee serves plain rice noodles drenched in a thick, reddish-brown sauce, topped with a sprinkle of toasted sesame seeds. Simple, but unforgettable.
No fishballs, no fried ingredients – just classic chee cheong fun, depending entirely on the power of its sauce.
Founded in 1943, Yooi Kee has survived through generations, from street theatre crowds to today’s urban food hunters. In the early days of Kuala Lumpur, chee cheong fun was a modest street breakfast loved by workers, students, and families.
The unique red sweet sauce is believed to be a local Malaysian creation, inspired by fermented bean paste and sweet chili, different from Cantonese styles. It became a signature taste in KL, especially within Petaling Street.
Eating this dish feels like stepping back in time. Plastic plate, wooden stall, old street atmosphere – nothing fancy, just honest street flavour. It’s the kind of food locals grew up with, and travellers seek out for authenticity.
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