Chicken Cuisine Noodle House is an unique coffee shop, not only in name but also in its set up. It is owned by this gentleman and his wife, assisted by a large team of Burmese workers. His chatty and friendly wife who was rather camera shy and refused to be photographed, told me she did not even know how workers they had. The workers are everywhere. There is no differentiation of work as every food stall belong to the same boss. And I could see the workers were all very busy, hardworking and knew exactly what to do.
My wife and I frequent this place for breakfasts. It is quite a big coffee shop, occupying 3 shop lots on Jalan Pekedai U1/36 in the Hicom-Glenmarie Industrial Park of Shah Alam.
The variety of food they serve is amazing, considering that they are all prepared by the boss and his wife. Of course they have workers. But these foreign workers don't just churn out the food. They need to be taught and supervised.
They have the so-called "chup fun" (杂饭 or mixed rice) with a good selection of meats, vegetables and everything.
The ever popular chicken rice.
This is their nasi lemak stall, which also serve mee siam with delicious selection of chicken, prawn, squid, pork and other good stuffs.
Wanton noodles (雲吞麵) and Hakka noodles (客家麵). The Hakka noodles came with selection of meat balls in a soup.
Pork noodles, pan mee (板麺), yee mee (伊麺) mee suah (麺线)...
The curry mee here is really very good. The curry is rich but not too much santan (coconut milk).
I love their chee cheong fun (猪肠粉). Wrapped in it is a mixture of sengkuang (jicama) and dried shrimps. It is delicious. This chee cheong fun is a must-try if you ever get there.
Their yam cake (芋头糕) is equally good. It is soft and yummy.
Their char koay teow (炒粿條) is unfortunately not great.
There are a lot more in this diverse eating place. Not forgetting the beverages and desserts.
I was curious how they managed to prepare all these in time for breakfast business. The boss lady told me that she and her husband and all their workers start work each morning at 4.00am to prepare the foods. And then open for business for a good part of the day. With such long hours, the workers still seemed like a happy hardworking lot. I awed at this boss couple. Not only were they able to come out such a variety of food each day, they were also able to motivate their workers. Production and human managers from all over can certainly take a page from their books.
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