San Yew Chay Tau Sar Piah
1. San Yew Chay Biscuit Shop
This shop sells the famous Chinese Tau Sar Piah, coming in two types, black and white bean fillings. I would highly recommend the black bean and it is best when eaten when its still hot. It isn't the normal Penang Tau Sar Piah that you'll get. The fillings in this one is a little course, and is not easily smooshed when bitten into. A delicacy to be tasted at only 70cents per piece.
Hot from the oven!
Buisness hours: 9am to 2pm
Closes on Mondays of every two weeks.
Contact No. : 012-4645108, 017-5853119
Add: 67, Jalan Besar, Kampung Koh, 32000 Sitiawan, Perak.
Sin Lay Gong Piah
2. Sin Lay Biscuit Shop
Most locals will point to you this shop, although Chong Cia (will be introduced later) is a hard-core competitor to the famous Manjung Gong Piah. These biscuits are not fried, in fact they are stuck down a fired up well to be baked throughout. Coming in two main types, minced meat fillings or onion fillings, to taste them you would really have to book them early on from Sin Lay as the moment they finish making them, they'll be sold out soon enough. I wasn't able to get hold of them either, but you guys could try your luck there, who knows? But one thing's for sure, the flies swarming around the dough used to make the biscuits made mii feel lucky not to have tasted them.
That's where they came from!
For directions, do locate the Kg. Koh Wet Market (written as Pasar Awam Kg. Koh on signboards), head straight down and the shop will be located on your right along with many other shop houses. Drive slowly as this shop is small and quite miss-able.
At work.
Prices of each respectively.
Note: Closes on Sundays, finishes its last batch of biscuits at 1pm.
Lining up for biscuits!
3. Sitiawan Cheong Cia Gong Pian
Some local would swear to you that this the most famous out of the 3 biscuit shops introduced here. And you'll have to see to believe it. They'll tell you that they start selling the biscuits at 4.30pm, but be advised to start lining up by about 3.45pm. Mostly because being the biscuits being sold out in a matter of minutes!
Dough at work
As introduced at Sin Lay, the biscuits here are also baked down a fired-up well. I managed to get to know that this shop had a proud history of 23 years of baking! So expect the biscuits to be famous all and about. Same goes to here, having minced meat or onions as the main filling, be sure to eat them hot, because the taste and texture WILL change when it gets cold. They'll be like chewing rubber then.
Workers using sticks and hooks to get biscuits out of wells.
The shop closes on Sundays and public holidays. So if you're free, make sure you'll be there early on. Unlike Sin Lay, bookings are not allowed here. This is to ensure a first come first serve basis, fair enough!
Signing off: Nickel Low CJ
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