2010 Chinese New Year Closure

In conjunction with 2010 Chinese New Year. Pun Chun Noodle House will be closed from Saturday, 13th February 2010 till Wednesday, 17th February 2010. Business will resume on Thursday, 18th February 2010.

Pun Chun Noodle House would like to wish all Chinese Happy Chinese New Year. May you have a wonderful roaring Tiger year ahead.

For those who are travelling to nothern part of peninsula. Please do drop by at Pun Chun Restaurant in Bidor. Pun Chun Bidor will remain open through out the chinese new year period with exeption on 14th and 15th February with business hour been shorten to 9am till 3pm for biscuits selling only.

Pun Chun Noodle House is now on Facebook.

Dear Fans,

Pun Chun Noodle House is now on Facebook.

Please do add us on Facebook and support us.

http://www.facebook.com/pages/Bidor-Perak-Malaysia/Pun-Chun/121773004137

Pun Chun Bidor Featured On The Star Metro

BIDOR, PERAK

Duck Noodles

Pun Chun Chicken Biscuits & Restaurant

40, Main Road, Bidor. Tel:05-4341554. Open 5am to 10pm.

Closed on first and second day of Chinese New Year and 16th & 17th day of the eighth month of the lunar calendar.

THE Pun Chun restaurant is a venerable 70-year-old establishment that’s well-known for its chicken biscuits and ngap pei meen (duck thigh noodles). Served with egg noodles, the steamed duck soup is cooked with Chinese herbs such as wolfberries (kei chee), pak kei, wai san, tong sum and dried longan. The herbal flavour is light and elegant, and the duck is steamed to flavourful tenderness.

The kopitiam has been run by the Khong family since 1938 and is now under the care of the matriarch, Chan Yoke Ooi.

Chan said the herbal duck recipe was taught to her father-in-law, Khong Hin, by a sifu back in China.

Apart from the duck noodles, the wantan noodles with plump dumplings and the taro puffs (woo kok) are also very good. But there is more: fresh batches of traditional Chinese pastries such as wife biscuits (loh poh peang), mooncakes and char siew pau are brought out throughout the day. The sha ket ma (sweet pastry made from flour, sugar and eggs) is considered one of the best around.

If that is not enough, venture outside to the five-foot way for a selection of local fruits and petai.

The article above was extracted from The Star Metro

http://thestar.com.my/metro/story.asp?file=/2010/1/3/sundaymetro/5376840&sec=SundayMetro