United States (830)   Singapore (614)   Malaysia (338)   Australia (64)   Canada (28)

Kimberley Street Koay Chiap

Posted by Ck Lam (579729294) on Mar 17, 2009 10:15AM

The Making of Kimberley Street Duck Koay Chiap

Most Penangites would have heard or tried the famous night-time Duck Koay Chiap in Kimberley Street, Penang. It is a stall by the roadside located just a few shops down from Restaurant Goh Huat Seng. The proprietor, Mr Por has been been serving Koay Chiap for almost twenty-nine years in this usual selling spot. For over the span of three decades, Mr Por has insisted on using local ingredients, while preparing everything himself. Ranging from the Koay Chiap to the stewed duck to the chili sauce, everything is prepared by him and has remained his trade secret all this while.

I had the privilege this time around to be invited by him to witness the process of making and preparing these famous Koay Chiaps, as well as the rest of the dishes. I was very surprise to learn how tedious and time consuming the process to churn out the Koay Chiap! The process is done by hand as machine is still unable to take over the process as it involves a lot of stop and break in between.The proprietor’s son who is being groom up to assist his father with the daily operations was on hand to show me the process of making the Koay together with his mother. The Koay is made just like how the apong balik is made.

Step 1: Flour and water mixed by hand.
Step 2: Mixture carefully mixed until smooth & milky.
Step 3: Oil coated pans being warmed up to prepare to cook the Koay
Step 4: The mixture being ladled into a bowl, and brought to the pans
Step 5: Mixture poured onto the heated pan & cook over gas stove
Step 6: The pan is moved to ensure the mixture is evenly spread out
Step 7: The pan delicately swirled, very much similar to Apong making
Step 8: Once cooked, it is then swiftly placed on the 2nd pan which uses charcoal fire for the warming process
Step 9: It is left there to be warmed, while you can see another piece being made on the right
Step 10: After a few minutes of being warmed, it is lifted from the 2nd pan and placed on a rattan tray to cool
Step 11: Once the tray is full, it will be placed on a shelf
Step 12: After completely cooled, it will be cut manually into pieces with a scissor

The preparation of the stew duck is as interesting. Among the major ingredients for the preparation of the stew is star anise, cinnamon sticks, ginger and a few others. Of course, as the pictures will show, other parts are stewed as well, such as duck gizzards, necks and wings and pig intestines and ear. The pot puree is left to stew till tender and soft and as one will guess that will take a few hours. The stew has to be continuously stirred or else the bottom of the pot may get burn and that will ruin the whole stew with burnt smell.

They also prepare their own stewed eggs, the chili paste and fried garlic. For those not preferring Koay, do not worry as there are also other choices to go with the dishes such as rice and porridge. A basic bowl of Duck Koay Chiap is RM5 with plentiful of ingredients plus a whole stewed hard boiled egg, while add-on are charged separately.

On Carnovan Street, turn left into Kimberley Street. Pass by Restaurant Goh Huat Seng. It is around 200 metres down the road. Click here for the Map Location.

Business Hours : around 6.45pm, sells right through 11pm (Closed on Thursday)
GPS Coordinates : N05°24′58.4″ E100°19′58.4″
Kimberley Street
Penang, Malaysia
Opening hours : around 6.45pm, sells right through 11pm (Closed on Thursday)
Tags : duck  eggs  innards  koay chiap  penang  
Photos : No photos available
Community Photos : No photos available
Related Reviews
  • 猪肉荣琵琶鸭专卖店 Restoran Chu Yoke Weng
  • Soon Fatt Roast Duck
  • Restoran De' Champion Duck
  • Northern Beach Cafe
  • Asam Laksa @ Pasar Air Itam (Kek Lok Si)
  • Foodies who read this review also read the following reviews
  • Oriental Pearl
  • Fong Lye Restaurant
  • Tenji (Solaris, SOHO KL) & Jogoya (Starhill Gallery)
  • GOSSIP cafe
  • 津味海鲜 Long Poh Seafood
  • Permalink Recommended : 1 Comments : 0 Bookmarked : 0
    You need to login to recommend this review

    Foodie Comments

    Leave a comment

    Anonymous Name
    Security Code CAPTCHA Image
      Reload Image
    Verify Code

    Random Photo Pick

    Nan Xiang Steamed Bun Restaurant
    Nan Xiang Steamed Bun Restaurant

    Latest Comments

    Gonbei Fine Japanese Cuisine
    CyberTron commented..
    Is diagonally opposite Jogoya. Supposedly the quality is better than Jogoya. Price wise, if we convert currency, then Malaysia is cheaper. If we do not convert currency, then Singapore is cheaper. Generally, a japanese buffet in Siingapore is around SGD30+ range.
    2010-01-29 14:24:34
    Gonbei Fine Japanese Cuisine
    Ah King Food Talk commented..
    I didnt know about this place, look like quality Japanese food with reasonable price, must pay a visit someday....BTW, would like to have your opinion, generally Japanese buffet is cheaper in Singapore, or in Malaysia?
    2010-01-29 14:18:06
    Leong Kee (Klang) Bak Kut Teh 梁记(巴生) 肉骨茶 @ Geylang
    CyberTron commented..
    I'm not sure exactly where the original Leong Kee moved to, but I believe the one at Sultan Gate is still there. I also saw one at junction of Jln Besar and Hindoo road. Just at the junction before beancurd city
    2009-12-19 00:33:45
    Just Acia (above mrt)
    CyberTron commented..
    Hi Jamerie, Thanks for the tip. I've updated the typos in the review.
    2009-12-14 12:21:40
    Leong Kee (Klang) Bak Kut Teh 梁记(巴生) 肉骨茶 @ Geylang
    CyberTron commented..
    hi! The bak kut teh at this place is Klang style. If you refering to the peppery style Bak Kut Teh you typically find in Singapore, then this is not the place for you. For the peppery style one, the famous ones are probably ones are Balestier Road or the one at Tanjong Pagar complex. For me, I usually just go to Song Fa at Rochor which is decent for me, and more convenient as well.
    2009-12-14 12:18:06
    New Gaya Seafood Restaurant
    Ah King Food Talk commented..
    I don't remember if i'd ever come across cheap and nice seafood in KL...I suggest you to plan a trip to Sabah, that's really what I call heaven for seafood lovers. ;-)
    2009-11-22 18:34:23
    New Gaya Seafood Restaurant
    CyberTron commented..
    hey...wat's a good place for seafood in KL that's not too pricey? Something like below RM50 per pax?
    2009-11-22 09:43:46
    Sin Kee Famous Chicken Rice (新记)
    CyberTron commented..
    hmm..no wonder the last time I went, I tot the chicken tasted a bit different. So any idea what is uncle Ah Tong's plan? Start his own stall?
    2009-11-05 22:16:42
    Zhen Shan Mei (Depot Road) Claypot Laksa 德普路真善美砂煲叻沙
    CyberTron commented..
    I tot the last time when I saw it open earlier this year at bukit merah central, the auntie son is helping at the stall if not wrong.... wonder if anyone knows if they are still in business somewhere...
    2009-11-02 10:22:49
    Kedai Siew Pau Asia 亚洲烧包
    Ah King Food Talk commented..
    Please check my previous post "Seremban Restoran Yi Poh 姨婆老鼠粉", I listed the address of Yi Poh, this siew pao bakery is just opposite. 26GR, Jalan Seng Meng Lee, Off Jalan Temiang, Seremban, Negeri Sembilan, Malaysia
    2009-10-06 22:25:44