Write an article about Sistars Kitchen is known for their refreshing cendol and ABC. (Theevya Ragu @ FMT Lifestyle)
PETALING JAYA: Most Malaysians know that on a hot, sunny day, nothing quite hits the spot like a chill, sweet bowl of cendol.
And while there are countless versions – from Penang to Melaka, with durian or pulut – this spot in Happy Mansion here sticks to the original, and nails it.
You might pass by Sistars Kitchen thinking it’s just another eatery. But wait until lunchtime, and you’ll be surprised by just how packed it gets.
There’s no signboard – just red letters on a glass pane spelling out the restaurant’s name, behind which you can watch them prepare bowl upon bowl of cendol. There’s no air-conditioning either, just an open setting and a friendly Chinese man behind the cashier.
When the queue builds, tables and chairs even stretch out along the pavement beyond Sistars Kitchen to accommodate everyone.
This chee cheong fun is topped with choy pou, or pickled radish, and crunchy onions. (Theevya Ragu @ FMT Lifestyle)
At the core of it all, it’s a simple family business, in operation since 2019.
Speaking with FMT Lifestyle, owner Yeo Heong Peen said: “I will usually attend the cashier, my son will be doing the shaved ice, my daughter will be running everywhere and my wife will be cooking at the back.”
It’s Chong Yee Mei, 52, who’s the cook behind it all. The menu isn’t extensive, but every dish is excellent, especially their famous, one-of-a-kind choy pou chee cheong fun.
“Choy pou is pickled radish,” Yeo explained.
The 53-year-old shared that it was actually his wife’s invention. Since Yeo loves eating chwee kueh – steamed rice cakes topped with preserved radish – she decided to give chee cheong fun a similar twist.
“It gives a different flavour. The common chee cheong fun you find in KL or PJ is either the saucy one, prawn paste, or curry. But this, so far, I haven’t come across another choy pou chee cheong fun anywhere else.”
And it is delicious! The pickled radish – though you can barely see it – is the real star, adding a nice sweet-and-salty kick, paired with crunchy onions and soft, bouncy rice-noodle rolls. The whole dish feels light and refreshing.
(From left) Joshua Yeo, Yeo Heong Peen, Chong Yee Mei and Jodie Yeo run this family business. (Theevya Ragu @ FMT Lifestyle)
Several of the dishes are made from recipes passed down through generations.
“Mee Siam is my mum’s recipe. She also loves to cook. I’ve been eating this mee siam for over 40 years now,” said Yeo.
Theirs is sweet, spicy and sour, the signature profile of good mee Siam. Priced at RM6.80, it comes with a shredded egg omelette, though you can also enjoy it with Chong’s ayam rendang.
And of course, their specialty is the cendol, made from Chong’s father’s recipe that is over 60 years old.
The cendol at Sistars Kitchen is made with pure gula Melaka and fresh creamy coconut milk. (Theevya Ragu @ FMT Lifestyle)
At RM6.50, it’s arguably one of the best in the Klang Valley. Their cendol starts with a mound of packed finely shaved ice that is generously drenched with their pure, earthy gula Melaka, followed by fresh coconut milk, and then finished with all the essential toppings.
The strong gula Melaka flavour comes through without being too sweet or heavy. Each ingredient feels high quality, and even the red beans have a satisfying chew. The ice is so finely shaved that you won’t find any chunky bits in your cendol.
Even their ABC is a must-try, with that extra helping of sweet corn. Other menu items include homemade kuih-muih, which they source from an aunty nearby.
Chong’s signature Nyonya Laksa is only available on weekends. (Theevya Ragu @ FMT Lifestyle)
If you’re something savoury, ask for their Nyonya laksa, only available on weekends. It’s so popular that it sometimes sells out within just an hour of opening.
The laksa broth, simmered over three days, is packed with bold flavours and herbs that Yeo said aren’t easy to source.
While the family faced many tough days when they opened during the peak of the pandemic, now Sistars Kitchen is enjoying great success. So do get there early to secure your table!
Follow Sistars Kitchen on Instagram.
Sistars Kitchen
Happy Mansion,
CG5, Block C, Jalan 17/13,
46400 Petaling Jaya, Selangor
Business hours: 10am-5pm (closed on Mondays)
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Sistars Kitchen is known for their refreshing cendol and ABC. (Theevya Ragu @ FMT Lifestyle)
PETALING JAYA: Most Malaysians know that on a hot, sunny day, nothing quite hits the spot like a chill, sweet bowl of cendol.
And while there are countless versions – from Penang to Melaka, with durian or pulut – this spot in Happy Mansion here sticks to the original, and nails it.
You might pass by Sistars Kitchen thinking it’s just another eatery. But wait until lunchtime, and you’ll be surprised by just how packed it gets.
There’s no signboard – just red letters on a glass pane spelling out the restaurant’s name, behind which you can watch them prepare bowl upon bowl of cendol. There’s no air-conditioning either, just an open setting and a friendly Chinese man behind the cashier.
When the queue builds, tables and chairs even stretch out along the pavement beyond Sistars Kitchen to accommodate everyone.
This chee cheong fun is topped with choy pou, or pickled radish, and crunchy onions. (Theevya Ragu @ FMT Lifestyle)
At the core of it all, it’s a simple family business, in operation since 2019.
Speaking with FMT Lifestyle, owner Yeo Heong Peen said: “I will usually attend the cashier, my son will be doing the shaved ice, my daughter will be running everywhere and my wife will be cooking at the back.”
It’s Chong Yee Mei, 52, who’s the cook behind it all. The menu isn’t extensive, but every dish is excellent, especially their famous, one-of-a-kind choy pou chee cheong fun.
“Choy pou is pickled radish,” Yeo explained.
The 53-year-old shared that it was actually his wife’s invention. Since Yeo loves eating chwee kueh – steamed rice cakes topped with preserved radish – she decided to give chee cheong fun a similar twist.
“It gives a different flavour. The common chee cheong fun you find in KL or PJ is either the saucy one, prawn paste, or curry. But this, so far, I haven’t come across another choy pou chee cheong fun anywhere else.”
And it is delicious! The pickled radish – though you can barely see it – is the real star, adding a nice sweet-and-salty kick, paired with crunchy onions and soft, bouncy rice-noodle rolls. The whole dish feels light and refreshing.
(From left) Joshua Yeo, Yeo Heong Peen, Chong Yee Mei and Jodie Yeo run this family business. (Theevya Ragu @ FMT Lifestyle)
Several of the dishes are made from recipes passed down through generations.
“Mee Siam is my mum’s recipe. She also loves to cook. I’ve been eating this mee siam for over 40 years now,” said Yeo.
Theirs is sweet, spicy and sour, the signature profile of good mee Siam. Priced at RM6.80, it comes with a shredded egg omelette, though you can also enjoy it with Chong’s ayam rendang.
And of course, their specialty is the cendol, made from Chong’s father’s recipe that is over 60 years old.
The cendol at Sistars Kitchen is made with pure gula Melaka and fresh creamy coconut milk. (Theevya Ragu @ FMT Lifestyle)
At RM6.50, it’s arguably one of the best in the Klang Valley. Their cendol starts with a mound of packed finely shaved ice that is generously drenched with their pure, earthy gula Melaka, followed by fresh coconut milk, and then finished with all the essential toppings.
The strong gula Melaka flavour comes through without being too sweet or heavy. Each ingredient feels high quality, and even the red beans have a satisfying chew. The ice is so finely shaved that you won’t find any chunky bits in your cendol.
Even their ABC is a must-try, with that extra helping of sweet corn. Other menu items include homemade kuih-muih, which they source from an aunty nearby.
Chong’s signature Nyonya Laksa is only available on weekends. (Theevya Ragu @ FMT Lifestyle)
If you’re something savoury, ask for their Nyonya laksa, only available on weekends. It’s so popular that it sometimes sells out within just an hour of opening.
The laksa broth, simmered over three days, is packed with bold flavours and herbs that Yeo said aren’t easy to source.
While the family faced many tough days when they opened during the peak of the pandemic, now Sistars Kitchen is enjoying great success. So do get there early to secure your table!
Follow Sistars Kitchen on Instagram.
Sistars Kitchen
Happy Mansion,
CG5, Block C, Jalan 17/13,
46400 Petaling Jaya, Selangor
Business hours: 10am-5pm (closed on Mondays)
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