一碗粿汁看似熟悉，真正留下记忆的却是卤汤背后的家味。在 Green Heights 的 Tah San Yuan Cafe，EG Kueh Chap 把 Desmond Sim 与 Jenny Kho 多年来反复调校、一直珍藏的食谱带到日常摊位。等孩子长大后，他们才把过去在生日和节庆聚餐中维持的烹调习惯，变成每天供应的潮州粿汁。 招牌 special 以滑嫩粿条配深色酱香药材汤，搭上卤五花肉、内脏、猪皮、豆腐、豆泡和卤蛋。夫妻俩强调汤底里的香料配搭，让熟悉的粿汁多一层厚实香气。我会先点 special 认识他们的版本；若偏爱粿条与汤本身，则选配料少一些的碗。 这里适合早餐或午餐路线。EG Kueh Chap 每天早上 6:30 至下午 1 点在古晋 Green Heights Commercial Centre 的 Tah San Yuan Cafe 营业。打开 Google Maps [image: 1789031264924-p1.jpeg] 来源 — DayakDaily [image: 1789031265046-p2.jpeg] 来源 — DayakDaily [image: 1789031265160-p3.jpeg] 来源 — DayakDaily

A bowl of kueh chap can look familiar until the broth tells you whose kitchen it came from. At Tah San Yuan Cafe in Green Heights, EG Kueh Chap is the public chapter of a recipe Desmond Sim and Jenny Kho refined for years. They waited until their children were older before turning family cooking at birthdays and festive gatherings into a daily Teochew offering. Their signature special brings silky flat rice sheets in a dark, soy-based herbal broth with braised pork belly, intestines, pig skin, tofu, tau pok and sliced egg. The couple say the distinctive herb blend is the point. I would start with the special to understand their version; choose a simpler bowl if you prefer broth and noodles without the full range of braised toppings. This is a breakfast-to-lunch stop. EG Kueh Chap operates daily from 6:30am to 1pm at Tah San Yuan Cafe, Green Heights Commercial Centre, Kuching. Open in Google Maps [image: 1789031264924-p1.jpeg] Source — DayakDaily [image: 1789031265046-p2.jpeg] Source — DayakDaily [image: 1789031265160-p3.jpeg] Source — DayakDaily