Seng Fung Restaurant Beef Fish Paste Noodles
Noodles
Chiefeater Steven C T Tea had beef and fish paste dry noodles at Seng Fung Restaurant in Kota Kinabalu and found the broth sweet and comforting


Dessert
Taking the train into the heart of Kuala Lumpur led us to a sweet stop at Fung Wong Biscuit on Jalan Sultan. While this venerable brand is famous for its traditional pastries, their modern cafe concept offers some creative twists on heritage flavors.

The star of the afternoon was the Coconut Tart with Coconut Ice Cream. It is a clever play on textures—the crumbly, buttery shell of the traditional coconut tart served warm, topped with a cold, creamy scoop of coconut ice cream. While it comes garnished with a cherry (which I don’t enjoy), the real magic is in the tart and ice cream combo. It is a refreshing and indulgent way to experience a classic Cantonese pastry.

Fung Wong is not just a bakery; it is a living piece of Kuala Lumpur’s history. Founded in 1909 in Guangdong, China, the business was brought to Malaya in 1946. For over a century, they have been the gold standard for traditional wedding biscuits and Cantonese pastries in Chinatown. Now run by the fourth generation, the move to their current heritage-chic location on Jalan Sultan has successfully bridged the gap between old-school nostalgia and modern cafe culture.
Coconut Tart with Coconut Ice Cream: RM13.00
Score: 8.0/10
M – Meal Value
For a heritage brand, the pricing remains very fair. Paying around RM13 for a specialty dessert that combines traditional baking with a modern cafe touch is excellent value, especially given the history behind every bite.
Score: 8.0/10
V – Venue & Vibes
The current location in Wisma Chak Kai is stunning. It beautifully retains heritage elements like the original floor tiles and an internal alleyway with fruit trees, while offering a bright, air-conditioned comfort that invites you to linger. Yes, the air-con could be colder but they have a voluminous space to cool.
Score: 8.0/10
X – X-Factor
The X-factor is the seamless 115-year legacy. Sitting in a modern cafe while eating a recipe that has survived four generations and a migration from China creates a sense of continuity that few other places in KL can match.
Score: 8.0/10
Business Hours
Opens Daily
08:30 am to 10:00 pm
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Chiefeater Steven C T Tea had beef and fish paste dry noodles at Seng Fung Restaurant in Kota Kinabalu and found the broth sweet and comforting
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