Have you ever wondered why bread, a non-traditional Chinese food, has become a classic breakfast item in Malaysia? Toasted bread paired with half-boiled eggs is a signature breakfast offering in many traditional kopitiams. These kopitiams are frequently operated by Hainanese entrepreneurs, just like the renowned Chong Kok Kopitiam nearby. Interestingly, the founder of Chong Kok Kopitiam also shares the “Foo” surname.
Originally situated in a corner shop nearby the Pandamaran morning market, Choon Guan Hainan Coffee 1956 decided to relocate a few steps away as their original shop had aged and fallen into disrepair. This transition brought with it a fresh approach. Unlike traditional kopitiams, Choon Guan Hainan Coffee has embraced digital ordering at its new premises. Customers place their orders and make payments at the counter, and the waitstaff then delivers the food to their tables. The kitchen has also adopted systematic cooking to ensure consistent quality.
The founder, Foo Hee Hong, had had come over to Malaya from Hainan Island in China in the early 1950s. He eventually worked as a cook in the home of a British district officer. In 1956, when Malaya achieved independence, the British officers invited him to return to England with them. Foo Hee Hong declined their invitation, and in response, the officers provided him with land to establish his own business. A year later, he brought his wife and daughter from Hainan Island to Malaya, marking the beginning of a new life here. Choon Guan Hainan Coffee 1956 has continued the tradition of having toasted bread with coffee—a Western-style breakfast. Choon Guan Hainan Coffee 1956 is muslin friendly too.
The kaya spread used here (a Nyonya jam) is homemade. Instead of the usual Bengali white bread, we tried the “Polo Bun Kaya Butter,” which is toasted and generously spread with kaya and semi-solid butter.
They also serve half-boiled Kampung eggs, perfect for dipping your toast into or for a simple seasoning with soy sauce and ground white pepper.
One of the highlights is their secret family recipe—Hainan Chicken Rice. This dish features half-acreage chickens and Bentong ginger. Customers can choose either the standard rice or rice balls similar to those found in Malacca chicken rice. In the past, due to resource limitations on Hainan Island, chicken rice was wrapped in banana leaves for easy transport, giving rise to the concept of rice balls.
Did you know that in Klang, it is customary to drizzle dark soy sauce over chicken rice? It’s a unique local tradition!
The coffee shop is now managed by the third generation, Kan, who is dedicated to upholding and improving the legacy. Experience the unique fusion of Hainanese and British flavors at Choon Guan Hainan Coffee 1956!
If you have any questions, feel free to contact Foodveler on WhatsApp!
偆园茶餐室 | Choon Guan Hainan Coffee 1956 🚦 Location Tip: It's advisable to drive to the location since it's close to the market area, and finding parking can be challenging in the mornings. 🕰 Opening Hours: 6:00 AM to 4:00 PM daily, closed on Tuesdays.
Opening Hours
6:00 am to 4:00 pm daily, closed on Tuesdays.
Address
434, Lorong Amarasegara Pandamaran ,42000 Port Klang, Selangor.
