Foochow Fish Maw Soup in Kuching: 15 Years of Family Broth at Yeow Kee Kopitiam's Foochow Delight
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Yeow Kee Kopitiam on Jalan Kempas is already busy with the morning trade when the Lau family's Foochow Delight soup stall starts serving. The stall has operated from the same kopitiam for about 15 years, making it a useful stop for people who want a traditional-style bowl without turning breakfast into a long outing.
This is a family succession story rather than just another noodle listing. Karen Lau learnt the cooking side from her father, a former restaurant chef, and now runs the stall with Eugene Tan. The family is trying to keep the broth and fish-maw dishes going as the founder steps back.
The most distinctive choice is the soup range: fish maw with fish balls, bean-curd skin or bee hoon, finished in a savoury broth. Ding Bian Hu is the sensible first order if you want a flatter rice-noodle soup with fish balls, minced pork and wood-ear mushrooms. The kolo mee uses vinegar for a sharper sour-salty finish instead of the red-oil profile found at many stalls. Add the Zheng mixed pork soup or a morning char siew pau if you want to see why regulars treat this as a set breakfast rather than a single bowl.
For a first visit, go early and decide whether you prefer the lighter soup route or the more distinctive vinegar noodle. The shop's history and the cooking details are what make this stop different from a generic kopitiam recommendation; current hours and availability should still be checked before travelling.
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