THE SANDAKAN’s 35 YEARS LOCAL LEADING CENTURY EGG DUMPLING CARRIED IN “SYN KAU KEE” INTO 2-GENERATIONS
“Century Egg Dumpling” is a kind of authentic eatery/chinese pork dumpling prepared mixed into century egg, believed that was originated & practised since 1980s in Sandakan, Sabah. Also being nowadays become one of the local delicacy eatery most wanted by the visitors, presented on respective recipes. Here, we found and successfully recognised the best recommended leading 2-generations Century Egg Dumpling carrier “Syn Kau Kee” running their 35 years home recipe in Sandakan.
The local Sabahan Ms. Priscilla Ho Lee Lee (Sandakan born, 1971), is the immediate founder and owner of this best recognised century egg dumpling eating house “Kopitiam Syn Kau Kee” at Prima Square, Sandakan serving their family’s 35 years home recipe century egg dumpling and other signature selections to the locals in manner as 2nd generation. Having great positive response from the market, not only locally in Sandakan itself but also being exposed into other town area in the state of Sabah.
The recipe founder (1st generation) Priscilla’s mother Madam Suck Nui Chuee (born 1951), who at her age of 68 years old currently, all the while was a full-time housewife having great interest in eatery & culinary/chefing initially began her recipe on this Century Egg Dumpling in year 1984 where only homemade for family and relatives. Later-on started her very simple & first home food stall introducing in-house homemade pork dumpling with century egg named “Kau Kee” in 1990s at Sim Sim, Sandakan, where began to be re-known by the locals & visitors. From the beginning was also fully assisted by Nui Chuee’s husband Mr. Ho Ah Kau (born 1944), who formerly was a Fisherman.
While Priscilla Ho, was formerly in Beauty Industry, since teenage touched the f&b industry helping parents in their food stall later-on been passed onto their family’s home recipe at her 40th of age in year 2011 enabled her to expose further and running an eating house at Kota Kinabalu, Sabah introducing her mother’s century egg dumpling & noodles menu to the locals. With the vision to have her very owned restaurant in hometown together with parents, wishing to further her exposure in the f&b industry and holding their 35 years home recipe on hand made Priscilla in year 2018 successfully established the “Kopitiam Syn Kau Kee” at Prima Square, Sandakan continue presenting her family’s generations recipes to the public in better manner. Also finally being recognised among the best in town by the F&B E-Media for year 2019.
In this Syn Kau Kee, the owner Priscilla’s very first top recommended in menus surely will be their 35 years family/mother’s home recipe “Century Egg Dumpling” which most wanted by the visitors. Local fresh pork minced prepared in recipes mixed with local fresh sea shrimp & added into century egg, hand-wrapped in-house, then boil-cooked in about 10-15 minutes, finally served in their 4 hours boiled soup base (cooked with pork & chicken) and topped with chopped spring onions & deep fried onions will brings the most authentic and delicious Sandakan’s Century Egg Pork Dumpling that you must try when reached Sandakan, Sabah. Especially the exotic taste and bites texture into mouth that cannot aside here.
Secondly will be their famous “Prawn Noodles”, which also the Sim Sim local’s favourite eatery like by the locals all the while. Home soup base boiled at least 4-5 hours with prawn’s heads, cooked with Sandakan’s local-made yellow round noodles (locally known as Spring Noodles), and served topped with uncoated local fresh sea Ming Prawn, homemade fishball & veges will brings excellent prawn’s freshness taste of soup eatery swallowed into mouth that you will never found the same nor better elsewhere in town.
Another will be their “Signature To Ma Chi” or also known Pan Mee by the locals. Homemade flat flour noodles prepared in sliced pieces, boiled cooked in home soup base mixed into fish maw, prawn, fresh pork slice, meat ball & mali veges (locally known Sayur Manis) and finally served topped onto crispy home deep-fried ikan bilis will be a bowl of their wonderful Pan Mee or “To Ma Chi” soup noodles which you will never regret after tasted here.
Nonetheless, Priscilla Ho also taken this opportunity to introduce their “Homemade Deep Fried Pork Noodles” which too among the Sandakan local’s delicacy eatery here. Local fresh pork belly commonly selected, marinated & floured-up on recipes, followed by minutes deep fried and prepared in cutted pieces, finally served topped onto their dry kon lou spring noodles (local homemade yellow round noodles) with fresh chopped spring onions topping that you really cannot missed when stepped into this 2nd generation (35 years) family’s recipe Century Egg Dumpling Chinese Cuisine Restaurant “Kopitiam Syn Kau Kee” at Sandakan, Sabah.
KOPITIAM SYN KAU KEE
Address: Lot 121,
Tingkat Bawah,
Blok 13,
Bandar Prima Square,
Jalan Utara,
90000 Sandakan,
Sabah.
Business Hours: 6:30am to 2:00pm (Daily)
(Closed on Wednesday)