Penang Assam Laksa. — Photos: SIA HONG KIAU/The Star
WHEN you have customers who request for dishes that remind them of childhood, you may need to source the ingredients from their hometowns.
For Choo Choon Keong and Kuek Chian Kiong, who used to operate at Chung Ling Alumni Club Restaurant in Petaling Jaya for seven years, this meant relying on friends and family to bring essential ingredients from Penang.
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