A killer modern Malaysian hawker joint with a rabidly loyal clientele and a weekend specials list not to be missed.
Don’t make the rookie mistake of showing up to KCH without a booking – it may look like a regular neighbourhood noodle joint, but those in the know understand that these noodles are worthy of planning ahead.
The classics are fantastic, including a char kway teow that tastes so much of that smoky sweet wok sear it’s like you’re licking the pan (in a good way).
The room is simple as can be – wood tables, white walls, black chairs – and it could be argued that the main aesthetic here is olfactory rather than visual, since the most striking thing you’ll notice upon entering is the amazing smell coming from the woks in the small kitchen. It’s there that chef Calvin Chong works his magic, cooking the food of Kuching in Malaysia where he grew up.
The classics are fantastic, including a char kway teow that tastes so much of that smoky sweet wok sear it’s like you’re licking the pan (in a good way). Fried bee hoon – rice noodles cooked with curry powder, prawns, char sui, fish cakes, chicken and egg – is fragrant, savoury and complex. If you’re there on the weekends, look to the specials posted on each table, as this is where Chong tends to highlight dishes you simply won’t find elsewhere. There’s no licence, but a decent bottle-o across the street makes the BYO policy easy to love.
