Actually there is no fight.I put the title as such cos sometimes I like to syok sendiri.
The first stall is helmed by an old man who is surrounded by his gaggle of old timer friends who seem to like to offer their opinion without being solicited for it,and the second a larger space,run by a man whom I think is in his forties.
Let's start with the first stall shall we?
The uncle used to get his supplies from some old ah chims staying in the vicinity.Last time it wasn't considered THAT wonderful compared to a lot of other stalls in Georgetown.
But today,this has become one of the only places left where one can still get handmade kuih that is not produced in a semi factory operating out of a pre war shoplot.
The downside to 2011 is the portion is getting ridiculous,he charges you like 70sen for a third of the normal size of what we used to get 3 years back.
Notwithstanding,he sells out rather quickly and then one is left to saunter down to the younger fella's place.
Which brings us to the second stall.
You make your pick from a motley of strange coloured,way too soft selection,asking yourself as you choose "Is This Nyonya Kuih?"
Perhaps this is evolution with the times,cos his kuih has managed to retain the taste,just not the look nor the feel.Don't ask me why cos I have no patience to make them myself even though I have been equipped with the know how from a young age.
Anyhow,his is definitely homemade.Homemade by a person who probably never knew what Nyonya kuih is supposed to taste,look and feel like.Chances are high that the chef is a foreigner who has been forced to churn it out from a mandarin cookbook thrust into his hands with no Myanmar/Nepal/Bangla/Indon translater present.
The good thing is,his cut is a N-O-R-M-A-L unlike the old man's P-A-T-H-E-T-I-C morsels.
Then once you finish picking,he will point to your loot from the older man's stall with a certain disturbed air about him and make an enquiry about his competitors pricing as if they were having a price war.
Ah,....so this explains why I put the title as such.Just that its a one sided fight.
If you ask him about his own pricing,he has no qualms telling you matter of fact that he charges 10sen more.
Me thinks maybe he is irritated that he has to wait longer when the uncle sells out faster.
Look a little harder and you find that he even has angkoo from the famous Eaton Kuih Centre.
If you've ever ventured to Eaton Kuih Centre at Jln Teh Ewe Lim,you'll be shocked to discover that it is actually a makeshift type of stall in a horribly gross out coffeeshop where hygiene is such a serious issue it's not even worthy of a review(for now that is,maybe later).
Go to Teh Ewe Lim once,and you'll never EVER want to step in again,no,not even for nice angkoo.
The first stall is helmed by an old man who is surrounded by his gaggle of old timer friends who seem to like to offer their opinion without being solicited for it,and the second a larger space,run by a man whom I think is in his forties.
Let's start with the first stall shall we?
The uncle used to get his supplies from some old ah chims staying in the vicinity.Last time it wasn't considered THAT wonderful compared to a lot of other stalls in Georgetown.
But today,this has become one of the only places left where one can still get handmade kuih that is not produced in a semi factory operating out of a pre war shoplot.
The downside to 2011 is the portion is getting ridiculous,he charges you like 70sen for a third of the normal size of what we used to get 3 years back.
Notwithstanding,he sells out rather quickly and then one is left to saunter down to the younger fella's place.
Which brings us to the second stall.
You make your pick from a motley of strange coloured,way too soft selection,asking yourself as you choose "Is This Nyonya Kuih?"
Perhaps this is evolution with the times,cos his kuih has managed to retain the taste,just not the look nor the feel.Don't ask me why cos I have no patience to make them myself even though I have been equipped with the know how from a young age.
Anyhow,his is definitely homemade.Homemade by a person who probably never knew what Nyonya kuih is supposed to taste,look and feel like.Chances are high that the chef is a foreigner who has been forced to churn it out from a mandarin cookbook thrust into his hands with no Myanmar/Nepal/Bangla/Indon translater present.
The good thing is,his cut is a N-O-R-M-A-L unlike the old man's P-A-T-H-E-T-I-C morsels.
Then once you finish picking,he will point to your loot from the older man's stall with a certain disturbed air about him and make an enquiry about his competitors pricing as if they were having a price war.
Ah,....so this explains why I put the title as such.Just that its a one sided fight.
If you ask him about his own pricing,he has no qualms telling you matter of fact that he charges 10sen more.
Me thinks maybe he is irritated that he has to wait longer when the uncle sells out faster.
Look a little harder and you find that he even has angkoo from the famous Eaton Kuih Centre.
If you've ever ventured to Eaton Kuih Centre at Jln Teh Ewe Lim,you'll be shocked to discover that it is actually a makeshift type of stall in a horribly gross out coffeeshop where hygiene is such a serious issue it's not even worthy of a review(for now that is,maybe later).
Go to Teh Ewe Lim once,and you'll never EVER want to step in again,no,not even for nice angkoo.
