Ah Eng’s rich duck egg kueh tiaw delights diners at Green Heights Commercial Centre

Tiong Sui Eng, also known as Ah Eng.

By Wilfred Pilo

Since introducing her duck egg fried kueh tiaw, 54-year-old Tiong Sui Eng, better known as Ah Eng, has been winning over customers with its creamy texture and rich flavour at her stall in the Green Heights Commercial Centre.

With 15 years of culinary experience and hailing from a family of kitchen craftsmen spanning three generations, Ah Eng shared that friends had encouraged her to expand her menu by introducing the popular Penang-style dish.

Known for her signature Foochow delicacy, ding bian hu—thin sheets of rice batter noodles served in a flavourful seafood-based broth with dried mushrooms and pork—she was pleasantly surprised by the strong response to her duck egg fried kueh tiaw.

Encouraged by customer demand, she now offers the dish alongside her signature items for patrons who enjoy savoury fried flat noodles.

“Initially, I did not expect much, as my main forte is the Foochow dish ding bian hu. However, customers quickly took a liking to the duck egg fried kueh tiaw, and many returned for more,” she told DayakDaily with a chuckle.

“Since I run the workstation alone, I need to carefully synchronise my preparation to manage orders, especially during the morning rush. Weekends are usually busier.”

Prepared using her own recipe, Ah Eng’s duck egg fried kueh tiaw features a generous combination of leek, clams, prawns, bean sprouts, and the key ingredient—fresh duck eggs—resulting in a richer flavour and smoother texture.

“I hope customers will remember the generous portion and distinctive flavour of my duck egg fried kueh tiaw, which is priced at RM8 per plate,” she said.

Ah Eng takes pride in continuing her family’s culinary tradition, noting that three out of her five siblings are also involved in the food industry.

Ah Eng’s duck egg fried kueh tiaw.

She credits her late father for teaching her essential cooking techniques, including preparing the Sibu signature noodle dish, kampua mee.

“I love cooking and preparing good food. Working alone at my stall allows me to focus fully on maintaining the quality of the dishes I serve,” she said.

In addition to ding bian hu and duck egg fried kueh tiaw, Ah Eng also serves sambal kueh tiaw, fried rice, mee tikus goreng (named for the noodle’s resemblance to a mouse’s tail), fried egg noodles, and bihun goreng (fried rice vermicelli).

Ah Eng’s signature ‘ding bian hu’ dish.

“I believe these dishes are manageable for now. Since I prepare my own sauce and sambal, it is easier for me to maintain consistency in flavour,” she explained.

Ah Eng hopes to inspire other family members to pursue careers in the culinary field, continuing the Tiong family’s reputation for preparing well-loved traditional dishes.

“For now, I am happy to continue serving these dishes at this eatery. It has a pleasant ambience, and nearby residents know they can find familiar local comfort food here,” she said with a smile.

Ah Eng’s duck egg fried kueh tiaw stall is located at Tah Sah Yuan Cafe in the Green Heights Commercial Centre.

The stall operates daily except on Mondays. For more information, call 012-852 2268. — DayakDaily