Pun Chun Bidor

8/10/2019 Pun Chun Bidor

1/18

I had the opportunity to drop by Pun Chun in Bidor while on the way back from one my my quick

out of town trips...I was swept away with nostalgic memories of the previous time I was in Pun

Chun, Bidor. It was one of the stops wemade during our Drive For Food. Our group, Fantastic

Four/ACT (Apple Crumble Team) were one of the finalists. It's been a while and posted in the

past, but let's just take a trip back in time. We had the most fun coming up with our team

submission video to The Star which was the one that got us picked to be in the finals. Italways bring a smile to my face whenever I think about that time and see the videos we

did. You'll see some familiar faces there .....enjoy!

So, stepping into Pun Chun, Bidor after all that time brought a warm feeling and yes, it was also

a hot sunny day :o). But I knew what to order, it's ingrained into me.

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2/18

Duck Thigh Noodles @ Pun Chun

Chicken Biscuits & Restaurant, BidorHappy New Year 2010everyone! Overall, 2009 was quite a sad year for the world. Lets hope 2010 will bea good one!

Mention Bidorand food like duck thigh noodle, chicken biscuit (Kai Jai Peng) and Sat Kei Ma (squarish,

sweet dessert made of flour and chicken eggs) immediately come to mind. For frequent travelers along

the North-South Expressway between Ipoh or Penang and Kuala Lumpur, Bidor is surely a familiar town.

The last time I drove back to Penang from KL, I decided to make a stop at Bidors famousPun Chun

Restaurantfor dinner. Instead of trying to finish the journey as fast as possible, sometimes it is nice to

visit some small towns along the way, have some food and feel replenished to continue.

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Pun Chun was very easy to find because it is located along Bidors main street, which is only about 5 -10

minutes drive from Bidor Toll exit. Upon reaching the restaurant we were shocked to see the number of

people eating at the restaurant, what a buzz!

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3/18

We finally found a table and made our orders but then we were told that we had to wait at least 30

minutes due to the sheer number of customers at that time. Well, I didnt really mind actually because it

would give me some time to nose around the restaurant and observe their operation lol.

A lady busy blanching noodles for orders that came in non-stop.

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4/18

To complete the order, individual double-boiled duck thighs are taken from a huge cooker and served

together. Double boiling ensures that no water loss will occur and it also locks in the flavor and essence of

the ingredients.

A closer look at the steaming hot containers of duck thighs.

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5/18

And this is the famous Ngap Pei Meen (duck thigh noodles). Although the noodles look dry, it was

actually still quite springy and tasted not bad at all. Each plate costs RM5-6 if I remember correctly.

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6/18

As good as the wantan noodles could be, the herbal duck drumstick is the ultimate reason for Ngap Pei

Meens tastiness. I remembered the first duck thigh noodles I had when I was small, it had a very strong

herbal taste so strong the broth was actually bitter instead. After that experience I never dared to touch

any duck thigh noodles anymore.But Pun Chuns version changed my mind, the broth was a little sweet, savoury and fragrant with the whiff

of herbs (dried longan, wolfberries) smell which I feel was very acceptable even for those who dislike

herb tasting food.



7/18

Because of the double boiling, the drumsticks flesh was also fall-off-the-bone soft in addition to its

smoothness and tenderness.



8/18

For the soupy version, they simply pour the whole steaming container of duck thigh with its herbal broth

into a bowl of already-blanched wantan noodles. Somehow the herbal broth tasted a little diluted if taken

this way, making it less tastier if compared to the dry version.

If you are wondering, me and my friend had 2 bowls each both the dry and soup version lol. We

thought since we came all the way, what the heck why not try all.



9/18

One of the many Pun Chuns colorful Chinese logo.



10/18

Along the street where Pun Chun is located at, there are many fruit stalls with Petai (stink beans) being the

majority. Anyway, I was quite happy with the duck thigh noodles dished out by Pun Chun. But according

to some of my friends who have eaten there many years ago, the quality has dropped.

This made me wonder, if the food is already good before the quality went down, I can only imagine how

great it was back in the years. I think the key is to try these rare and traditional foods as quick as you can

to capture its taste at the possible best. Do you agree?

Pun Chun Chicken Biscuits & Restaurant

Address: 38 & 40, Jalan Besar, 35500 Bidor, Perak.

Telephone: 05 4341554, 05-4341562

GPS Coordinates: N4 06.699 E101 17.259 (malfreemaps)



11/18

Pun Chun Chicken Biscuits & Restaurant is a famous local rest stop for travelers on their way to

Pankor Island, Cameron Highlands and Ipoh. Take the Bidor exit off the highway and you'll find Pun

Chun on the right hand side as you enter the small town of Bidor. Park where you can, but be

forewarned of the weird parking system whereby you purchase a ticket resembling a scratchie lotto

from a local business to stick on your dash board. It's best to ask a local to help you scratch the right

boxes to show the day's date and time of parking. The ladies working at Pun Chun are very sweet

and friendly and obviously take pride in the family business which has been in operation for over 70

years. The restaurant is famous for duck noodles and wonton dumplings. The yam buns filled with

pork are delicious snacks with a cold drink and their specially made biscuits are an ideal takeaway

purchase to get you through the rest of your road trip. The biscuits are made in their own factory not

far from the restaurant. If you call ahead of time there is even a possibility of arranging a look

around the factory. Pun Chun Chicken Biscuits in the traditional style are filled with pork and taste

sweet, savoury and chewy all at the same time. The new style cookies are thin and crunchy.

Something a little more familiar to Western taste buds are the Shat Kek Ma - caramel biscuits - they

look like cornflakes mixed with caramel sauce and taste just as they sound. You can sample some

biscuits before you buy - but be careful - the more you sample - the more you are likely to buy.

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12/18

, Bidor 1940 Established in Bidor, Perak since the 1940s, Pun

Chun Restaurant is a must-stop destination for all good food fanatics. Well-known for its Duck

Drumstick Noodle, Wantan Noodle and not forgetting the all time famous Chicken Biscuit and Shat

Kek Ma. . The kopitiam has been run by the Khong family since 1938 and is now under the care of

the matriarch, Chan Yoke Ooi.

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13/18

Shat Kek Ma is a sweet snack made from flour, wheat molasses, sugar, cooking oil and eggs. You can

find other brand of Shat Ket Ma in Chinese groceries like T&T but they are not as good as this

particular brand from Malaysia.

This Shat Kek Ma is manufactured by a famous restaurant in the state of Perak in Malaysia called Pun

Chun Restaurant. Actually, Pun Chun Restaurant got its fame from another product called Chicken

Biscuits, a crispy chicken flavour biscuits made with pork lard, wheat flour, vegetable oil, eggs, nam

yue, sesame seeds and sugar. Chicken Biscuits get its distinctive flavour from nam yue and sesame

seeds.

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14/18

PUN CHUNis an institution in Bidor, indeed the whole of Malaysia. It is here that you get the nationally-acclaimed "crispy chicken biscuits". It is also here that you get one of the best "duck leg noodles" in thecountry.

Established in 1938, it is a buzz of unending activity during weekends when it is packed to the brim, withpeople standing around tables waiting for other patrons to finish their food. It is a sight to behold on theNorth-South Trunk Road since the North-South Expressway bypassed smaller towns like Bidor. It is nowrun by Mdm Khong, daughter of late founder, and her sister-in-law. Khong is in her late sixties.

Specialty 1: Duck leg noodles

Like the ark thooi mee suahof Penang, the duck leg is steamed in a small container with herbs like tungsam(Codonopsis pilosula), tong kuai (Angelica sinensis), kei chi (medlar seeds) and tai hau lam(reddates). The herbal soup and the duck are then served with wan tannoodles.

Specialty 2: Crispykai chai paeng, crispy chicken biscuit

This chicken biscuit is flat and has a crunchy texture. These famous Bidor biscuits get their flavours fromsesame, tung kwa(crystallised winter melon strips), maltose, lard and chicken flavouring.

Specialty 3: Kai chai paeng, chicken biscuit

The other type of chicken biscuits offered here is the bigger variety. The texture of the biscuit is not ascrunchy as the crispy variety and the biscuit comes with some filling with bits of fat.

Specialty 4:Loh po r paeng, sweetheart or wife biscuits

The loh por paenghas a flaky pastry filled with preserved winter melon and bits of orange peel. Thesetraditional biscuits are still widely available in Hong Kong and parts of China. There is an interesting storybehind the name; about how a peasant dedicated the biscuit to his wife (read herefor more).

Other remarks

Pun Chun also produces other traditional Chinese biscuits like kai tan kou(egg buns), yin yong

paeng, shat kek ma(crispy flakes coated with a sugary syrup) andham tan sou(pastries filled

with salted eggs).

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15/18

I always say when youre traveling to the northern regions of Malaysian, you would definitely dine

your way northwards. Thats simply because most of our Malaysian local delights are from the

northern regions of Malaysia. A good example would be the Char Kuey Teow (fried flat noodle). People

usually relate Char Kuey Teow to the state of Penang but of course, its available almost in any decent

Malaysian town. The Rojak (mixed fruit salad on prawn paste) and Assam Laksa are also equallypopular in Penang.

Somewhere close to Penang, Bidor is located between Ipoh and Kuala Lumpur via the North-South

Expressway. Bidor is mainly an industrial area. When you are driving along the north of Bidor, you will

see endless miles of plantation on both side of the trunk road covered with lush greenery, guava, oil

palm and rubber plantations. An important source of income for the town, though, is (or used to be)

from travelers who stop by the town for its well-known local delicacies and agricultural products.

Before the development of North-South Expressway, travelers had no choice but to pass through this

town through the federal trunk road. As this town is (still is) rather famous for its variety of food,

travelers frequently choose to stop-by at one of the eateries before continuing their journey. This

scene does remind me about an animated cartoon called CARS, whose story is pretty similar to that

of Bidor. The story is loosely based on the real Route 66 in USA where it was frequented by traveler

once upon a time until the building of an alternative highway. You can read more about it

HERE.Anyway, the most famous food undoubtedly will be the Duck Thigh Noodle available at Pun Chun

Restaurant. The restaurant is located on the main street of Bidor with stalls selling fruits alongside.

Pun Chun is also famous for its Sat Kai Ma a type of sweet dessert and also Kai Jai Peng which is

the chicken biscuit. I used to love the Wu Kok (yam puff pastry) at Pun Chun where its filled with

char-siew flavored meat mash but probably this batch I tried wasnt prepared properly as its a little

too dry. Despite this tiny setback, its a must-try for those who hasnt tried before its freshly

prepared.

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16/18

During the journey back to Penang we had a Bidor stopover at the well known Pun Chun Restaurant

located right in the middle of the town. It has been in existence for many great years and is a popular

place for travellers to stop for a meal. The restaurant serves delicious chu char dishes, ark tui mee

and wan tan mee. Pun Chun is also famous for their all time favorite Chicken Biscuits (Kai Chai Pang)

and Sat Kei Ma (caramalize egg biscuit).

This restaurant has been selling traditional Chinese biscuits for many years. Trays filled with so many

varieties of cakes, pastries and biscuits really caught my eye. All of them looked tempting and I cant

help myself ordering a few to try out.

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17/18

We get to sample the Lou Por Pang (wife biscuit), Hung Ngan Pang (almond biscuit), Kai Dan Gou (egg

sponge cake) and Ham Tan Soh (lotus paste with salted egg) with cups of kopi-o. kau. I really enjoyed

this simple traditional Chinese pastry as we dont get to eat so often.

Hung Ngan Pang also known as Almond Biscuit

Ham Tan Shou with filling of lotus seed paste and salted egg

Kai Dan Gou with the very strong egg flavor



18/18

Loh Por Pang also known as Wife Biscuit has a crispy outer layer. It comes with fillings of winter melon

plus a bits of orange peel. This biscuit is one of the better ones that I have eaten so far.

Loh Por Pang also known as Wife Biscuit

Pun Chun Restaurant

38 40 Jalan Besar

35500 Bidor

Perak

Tel : 05 4341554

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Pun Chun Bidor