The Winter Solstice Festival may be months away, but that doesn’t mean that people cannot enjoy a sweet, warm bowl of tang yuan. If you are one such person, there is a place in Klang you should check out for your tang yuan fix.
This is Tong Kee Tong Yuen, a tang yuan stall located in a Taman Berkeley coffee shop. It only opens late in the evening, but even then, long lines of customers would have already gathered. Why is this stall so popular?
Meet Uncle Ho
Image Credit: Tebbie Tang on Google Review
To understand this, it is best to get to know the man running the show. Ho Wang Thong, or Uncle Ho, is quite jovial for a hawker, bantering with customers quite regularly. He has been running the business for about twenty years now.
Apparently, he used to work for the restaurant chain Tai Thong. This is how he learnt how to make tang yuan. When he left to strike out on his own, he retained the necessary skills and would open his own tang yuan stall.
Hard work needed
Feature Image Credit: Joyce T on Google Review (Left), Michelle on Google Review (Right)
In the morning and the afternoon, he runs his wantan mee stall in the same coffee shop. Once sundown approaches, he closes that stall and opens the tang yuan business instead. It is a tiring exercise, but customers need to be fed.
When he first started out, he could only sell a handful of bowls by the day’s end. Since then, though, word of mouth has been good to him. People from all over the Klang Valley and beyond frequently stop by to enjoy his tang yuan.
It is not uncommon to see Uncle Ho hard at work making the glutinous treats while perched atop a stool. As simple as they appear, making tang yuan is hard work. On a daily basis, he uses about 7kg of glutinous rice flour, 5kg of Bentong sugar and 10kg of gula melaka.
Types of tang yuan
Image Credit: Tee Chee Ming on Google Review
Customers can choose which balls they would like to have with their syrup. There are the small plain balls for those who prefer something simple. For most, though, they go for the bigger balls with fillings inside.
There are two types of fillings available. One is black sesame and the other is peanut. Apparently, for the former, he uses up to 15kg to make the fillings. For the peanut filling, he uses 15kg of Indian peanuts.
The balls are served in a spicy, sweet and pandan-infused syrup. If you lean towards savoury flavours, the black sesame balls would probably be up your alley. If you prefer a bit of crunch, peanut is just the most appropriate.
Worth your time?
Image Credit: Yong Soonfatt on Google Review (Left), Chong May on Google Review (Right)
Given the price is about RM4 per bowl, this is a great place for a good dessert after a hearty meal. So, the next time you are in Klang and the light is fading, maybe head over here to get yourself a bowl. Just hurry, before it is sold out!
Tong Kee Tong Yuen
Address: 15A, Leboh Bangau, Taman Berkeley, 41150 Klang, Selangor
Opening Hours: 5.30 pm – 8.30 pm daily | Closed on Mondays
Contact: 016-3612549
Halal Status: Pork-free
You should also check out: This breakfast spot in Klang will transport you to “zaman P Ramlee” when Wi-Fi doesn’t exist
Feature Image Credit: H Ooi on Google Review (Left), Little Grape on Google Review (Right)
