The noodle dishes at Kedai Kopi Xiong Wor are spicy, rich and nostalgic. (Andrea Rhiannon Edmonds @ FMT Lifestyle)

KUALA LUMPUR: Tucked away in the coastal town of Kuantan, Pahang, where mornings move slowly and the local coffee flows strong, is a kopitiam that locals have sworn by for generations. It’s the kind with creaky wooden stools, handwritten menus, and the smell of curry mee lingering in the air.

Fishermen, shopkeepers, schoolkids – everyone has had a bowl here at some point. The broth is thick, the sambal fierce, and the recipe a closely guarded family secret passed down since 1966.

This is Teng Haw Coffee Shop, better known by its Cantonese name, Xiong Wor. And for decades, it has been more than just a place to eat – it’s been a memory in the making.

The good news for Klang Valley-ites is, you don’t have to drive to the east coast to taste the same soul-soothing curry noodles and buttered toast that melts in your mouth.

All you have to do is head over to Taman Tun Dr Ismail here, where fourth-generation torchbearer Jayden Ong has opened Kedai Kopi Xiong Wor, bringing a slice of old Kuantan to a new crowd.

Jayden Ong helms the eatery’s first branch outside of Kuantan. (Andrea Rhiannon Edmonds @ FMT Lifestyle)

“Xiong Wor is the name of my great-grandfather,” the 30-year-old told FMT Lifestyle. “He started this business, came up with his own recipe. I’m proud to carry my family’s legacy and bring our curry mee to KL.”

Ong, who joined the business at 18, helms the kitchen at Kedai Kopi Xiong Wor. He proudly shares that what sets the eatery apart is his family’s secret recipe and his fiery sambal belacan – painstakingly prepared over four hours – which he swears “you can’t find anywhere else in KL”.

This same care and pride shows up in every dish, even the humble kaya butter Hainan toast. The bread is lightly toasted to a satisfying crisp, with thick slabs of real butter melting into a generous layer of rich, homemade kaya.

You don’t just taste sweetness – you taste coconut, fragrant, full-bodied and addictive.

The thick layer of butter and very coconutty kaya makes this toast highly addictive. (Andrea Rhiannon Edmonds @ FMT Lifestyle)

Of course, the real showstopper is the shop’s signature all-in noodles. The broth is thick, spicy, and immensely flavourful.

What makes this dish stand out are the toppings – cockles, a juicy piece of chicken, and yong tau foo, a Kuantan twist. This hearty meal is so satisfying, it is no wonder the original shop in Kuantan is so popular and still standing to this day.

As for Ong’s sambal belacan on the side? It’s so spicy, it will hit the back of your throat with no warning. But the richness of flavour makes it entirely worth it. It’s clearly a labour of love.

The all-in noodles come with yong tau foo toppings, a Kuantan speciality. (Andrea Rhiannon Edmonds @ FMT Lifestyle)

The dry kwon loh noodles here doesn’t get as much spotlight but nevertheless deserves its own applause. Slightly sweet and slightly spicy, it’s an easy dish to love: comforting and familiar, yet bold enough to keep you focused on finishing it.

You’ll want to slurp up every last drop of curry or clear soup. Pro tip: choose the loh shi fun noodles, which soaks in every bit of flavour.

Wash it all down with a glass of Tualang honey lemon tea, made using honey sourced from the Orang Asli community in Pahang. Sweet, sour and refreshing, it’s the kind of drink that feels both indulgent and good for you.

Kedai Kopi Xiong Wor doesn’t just serve food: it tells a story – of heritage recipes, thoughtful sourcing of ingredients, and flavours that pack a punch. Come hungry, and leave planning your next visit.

Kedai Kopitiam Xiong Wor

14, Jalan Wan Kadir 1,

Taman Tun Dr Ismail,

60000 Kuala Lumpur

Business hours: 8am-2pm (closed on Mondays)

Contact 016-271 3791