In the 1960s/70s, Tho Yuen on Campbell Street in Penang was famous for its Hainanese chicken rice. The history of this dish dates back to the 1930s when Foo Say Chee, a true-blue Hainanese chef, served the tastiest Hainanese chicken rice. His restaurant, originally called Chip Seng, was taken over by Tho Yuen in the late '70s.
Eight years ago, Tho Yuen stopped serving Hainanese chicken rice, marking the end of this iconic dish on Campbell Street. The Leong family, who now runs the restaurant, offers a variety of Cantonese dishes and noodles.
Sar hor fun, a thick rice noodle originating from Guangzhou, is a popular dish in Penang, traditionally eaten for supper but now enjoyed throughout the day. It's often paired with rice vermicelli. The name "char hor fun" is also used interchangeably with "sar hor fun" due to the influence of the Hokkien population in Penang.
This shift in dietary habits reflects evolving tastes among Malaysian diners.
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