In Green Heights, Ah Eng’s stall gives fried kueh tiaw a richer local angle: fresh duck eggs are folded through the noodles with leek, clams, prawns and bean sprouts. The plate is the newer favourite beside her Foochow signature, ding bian hu. [image: 1789613624363-p2.jpeg] Source — DayakDaily Tiong Sui Eng, known as Ah Eng, brings 15 years of cooking experience and a family background spanning three generations of kitchen craftsmen. She runs the workstation herself, synchronising preparation during the morning rush and making her own sauce and sambal to keep flavours consistent. [image: 1789613624434-p3.jpeg] Source — DayakDaily The stall’s other anchor is ding bian hu, thin rice-batter noodles in a seafood-based broth with dried mushrooms and pork. That pairing makes the stop useful for comparing two different textures: a rich, wok-fried duck-egg plate and a comforting Foochow soup. Ah Eng’s Stall Tah Sah Yuan Cafe, Green Heights Commercial Centre, Kuching, Sarawak Open Ah Eng’s Stall in Google Maps The April 2026 feature lists daily service except Monday. For a first order, the duck egg kueh tiaw shows Ah Eng’s newer signature, while ding bian hu explains the Foochow foundation behind the stall.