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.

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.