Pandamaran: Choon Guan Hainan Coffee 1956 (Port Klang) — Restaurant in Klang Municipal Council

Madam Foo Jee Keow runs the place, keeping alive a legacy started by her father, Foo Hee Hong, who got the land from the British District Office he once cooked for. He could have gone to England but like any sensible man, he stayed put, planted roots and brewed a tradition that’s still humming today. Her children, David and Sherry Kan, help manage, serving kaya-butter toast and half-boiled eggs alongside the kind of coffee that makes city folks drive 40 minutes from Kuala Lumpur just to get a sip.

There’s nothing fancy here but the food: smoke-dark Hainanese coffee, sticky kaya slathered over toasted Polo buns, and soft, slippery half-boiled eggs you’ll want to dunk until the yolk runs down your wrist. The chicken rice is the real star, also served in rice ball form. The chicken is tender, the rice is fragrant, and the sauce has a little local twist, a drizzle of dark soy that locals swear by. The nasi lemak doesn’t play around either, bringing a sambal hot enough to clear your sinuses in the morning. And if custard puddings and mochi are your thing, Choon Guan doesn’t disappoint; the desserts are creamy, nostalgic and just the right amount of sweet.

A new digital ordering system has replaced shouting over the counter and waving down waiters. The staff are friendly enough, though like any place that’s been around for decades, there’s a dash of brusque as they quickly take down your order. Parking is limited, the queue is real, and if you show up on a weekend morning, expect to enjoy Pandamaran life at its most communal.

Not everything hits the mark. Some chicken chops arrive thick and dense, fries occasionally hard, coffee occasionally watered down, and a few dishes fall flat compared to the hype. But when the toast is perfectly crunchy, the kaya smoky and sweet, and the chicken rice hits those old-school Hainanese notes, it’s impossible not to grin. Prices are reasonable for the amount of care behind them, and the portions are generous enough to make you forget the traffic on...

I am writing to express my deep disappointment and frustration regarding the slow service I experienced at your restaurant. During my recent visit, I ordered Hainanese chicken rice and chicken chop, and to my dismay, it took nearly an hour for the dishes to be served.

Upon inquiring about the delay, I spoke to the boss who informed me that there was a shortage of rice and it needed to be cooked fresh. While I understand the importance of using fresh ingredients, it is concerning that the restaurant was not adequately prepared to handle such a situation. This lack of preparation resulted in an extensive waiting period for the food to be served.

Furthermore, I discovered that there was a lack of communication between the front staff and the kitchen after taking the order. The waiter seemed unaware of which dishes were served quickly and which ones took longer to prepare. This lack of coordination and information further contributed to the delay in serving the dishes.

As a customer, I believe it is essential to be informed about the estimated waiting time for food to be served. This allows us to make informed decisions and manage our time accordingly. Unfortunately, your restaurant failed to provide this crucial information, leaving customers like myself in the dark about the expected waiting time for our meals.

I understand that unforeseen circumstances can arise in any establishment, but it is the responsibility of the restaurant to ensure effective communication, timely service, and customer satisfaction. The slow service and lack of communication I experienced during my visit were highly disappointing and negatively impacted my...

I was looking for good food in Klang, and Choon Guan kept showing up on both RedNote and Google Reviews no matter what keywords I used. So I decided to give it a try.

First impression: A very clean and modern kopitiam with a lively, refreshing vibe. It was a hot and sunny morning, but the space felt cool and pleasant, likely because of the many plants around. Soft jazz played in the background, adding a touch of modern charm to the traditional setting.

Now, the food. Honestly, it was really good! We had chicken rice, nasi lemak with squid, bihun soup, egg custards, and cham. The chicken is flavourful and tender. I especially love the layer of “jelly” between the skin and the meat, it’s probably where all the flavour resides.

The bihun soup was made with anchovy stock, and my mom loved it. As for the nasi lemak, there’s a little story. My dad, not knowing I had already ordered a plate, bought another one from a nearby stall. So we got to compare both. Choon Guan’s version was more expensive, but absolutely worth every cent. The rice was rich with santan, the squid was perfectly tender, and the sambal (though made without belacan according to the lovely lady owner) was still full of depth and surprisingly delicious. Everything came together beautifully.

I also had the pleasure of chatting with Madam 符, who shared how much care they put into maintaining cleanliness and staying true to the principle of using real ingredients. She told me they have established SOPs that they abide to, to ensure top notch quality. Well done indeed， Madam 符！

Hope to...