KUALA LUMPUR, Sept 13 — It goes without saying that Malaysia is a superb culinary destination, but walk down Jalan Alor in Kuala Lumpur as the sun sets and watch the city come alive with remnants of the past.
Each side of the street is lined with numerous open-concept makeshift restaurants as hawkers set up their “kitchens.”
In the middle of the street is Sun Chui Yuen Restaurant, which has been there since 1973.
Co-owner Chu Chee Keong, 56, is the third generation in his family to run the business. He remembers fondly that the place was known as the Chinatown of Kuala Lumpur.
“Now, you see a mix of people walking around. Tourists from the US, Australia, Hong Kong and Korea drop by to try our Chinese food,” he said.
In the 70s, Chu said that the street looked more like a housing area.
“Because of the number of people who started their businesses here, these houses slowly become shoplots,” he said.
Compared to today, Chu said business was much better back in the 70s and 80s.
“The rental for the shoplots went up and we have to pay more. There are also a lot more eateries here causing more competition,” he said.
What he misses most about the old days is that everyone took their time to cook and enjoy good food.
“Now, everyone wants their food fast and taste good at the same time. They can't even wait for 20 minutes,” he said.
“Personally, I feel that the quality of the food drops when you rush it as there is no time to give it your 100 per cent.”
During his early years, they used wooden stoves to cook and the restaurant used wooden chairs and tables.
“Now, for the sake of mobility, we have to use plastic tables and chairs,” said Chu.
One aspect of Jalan Alor that remains the same is that it still comes alive when night falls.
“From the 70s to the late 80s, you see people going to nightclubs and watching movies in the cinema.
“After the dancing era was over, karaoke outlets started popping up. Currently, I see people heading over to the bar for drinks and dropping by our restaurants later,” he said.
As the city continues to grow and evolve, Chu wonders if the pace would ever slow down for people to enjoy good food at Jalan Alor.
“Everything is moving so fast but I guess this is what you get with development,” he said.
“Everyone is always rushing somewhere.”
