In the bustling town of Muar, Johor, Mr. Koh Tang Huang has been a beacon of consistency in a world where prices seem to climb steadily. For 15 years, he has sold his delicious char kway teow at an unchanging price, a testament to his commitment to affordability. It was only four months ago that he reluctantly raised the price by a modest 50 sen, bringing it to just RM3 (S$0.92).
Mr. Koh’s dedication to keeping his food affordable is deeply rooted in family tradition. “I aim to follow in my grandfather and father’s footsteps,” he proudly shares, recalling the legacy of serving quality meals without burdening the customers’ wallets.
Despite the rising cost of ingredients, he remains steadfast in his mission. His char kway teow stall attracts a loyal following, drawn not just by the taste but by the principle behind each plate. In an era where value for money is increasingly rare, Mr. Koh’s stall stands as a testament to tradition, community spirit, and unwavering dedication to serving affordable meals.
As food prices soar around him, Mr. Koh continues to offer his char kway teow as a comforting constant in his customers’ lives. His story reminds us of the simple joys of good food served with heart and history.
Many decades ago, in a time when life moved at a gentler pace, Mr. Koh’s grandfather was a familiar sight on the bustling streets, selling char kway teow from his modest mobile stall. With just RM0.03, one could enjoy a plate of these delicious wok-fried noodles, a taste that lingered long after the meal was over. His grandfather’s dedication and skill turned a simple dish into a cherished local favourite.
As a young boy, Mr. Koh would stand by his father’s side, mesmerised by the rhythmic clatter of the wok and the tantalising aromas wafting through the air. His father, an expert in his own right, had set up a humble stall where he served plate after plate of char kway teow for RM0.30, continuing the family’s culinary legacy with pride and passion.
Now at 71, Mr. Koh finds himself carrying forward this rich tradition, standing behind a coffee shop stall along Jalan Sungai Abong in the quaint town of Muar. The sizzling sound of noodles frying and the vibrant mix of flavours are as much a part of him as his own heartbeat. Each dish he prepares is a tribute to his heritage, seasoned with memories of his grandfather and father before him.
Through rain or shine, Mr. Koh remains dedicated to his craft, greeting each customer with a warm smile and a plate of noodles cooked to perfection. In every bite, patrons can taste not just the ingredients but the history and love poured into this family enterprise.
In this small corner of Muar, Mr. Koh continues to weave the story of his family’s past into the present, one plate of char kway teow at a time.
“I want to keep it affordable,” he said thoughtfully, gazing out the window of his modest office. His mind was on the patients and their families who travelled from afar to visit the specialist hospital nearby. He knew all too well the burdens they carried, both emotional and financial.
For many, the hospital represented hope, a place where skilled doctors might offer a chance at healing or relief. Yet, alongside that hope came the stress of mounting expenses—travel costs, medical bills, and accommodations. These were families already weighed down by worry and uncertainty.
He envisioned a space where they could find some solace, a place where they wouldn’t have to fret about yet another expense. His goal was to offer them comfort without adding to their financial strain. It was a small way to help lighten their load during an incredibly challenging time.
With determination, he began outlining plans for affordable lodging nearby, a sanctuary for those in need. His heart was set on creating a haven that would ease their journey, if only a little.
During an interview, he nostalgically recounted his early career days as a meter reader for the global electric giant, Tenaga Nasional Bhd. Those were formative years, filled with lessons that extended beyond the technicalities of his job.
On weekends and public holidays, his routine took a different turn. He would accompany his father to the bustling local markets, immersing himself in the art of crafting the perfect char kway teow. It was during these weekends that he truly learned the ropes of the family business.
The smoky aroma of stir-fried noodles and the clatter of woks became familiar comforts. These experiences laid the foundation for his eventual role as the custodian of a cherished family legacy. After retiring 15 years ago, he stepped into his father’s shoes, becoming the third generation to helm the char kway teow stall.
For 15 years, Mr. Koh demonstrated remarkable dedication by keeping the price of his beloved noodles steady at RM2.50. This decision wasn’t just about maintaining affordability; it was a testament to his respect for tradition and his loyal customers.
However, the rising tide of costs eventually compelled him to adjust the price in 2025. This change marked a new chapter in his journey, balancing the legacy he inherited with the realities of modern business challenges. Despite this shift, his commitment to quality and tradition remains unwavering, echoing the values passed down through generations.
“The price increase was inevitable,” Mr. Koh explained, his voice tinged with resignation. “Cockles that once cost a mere 80 sen per kilo have now skyrocketed to RM15 or even RM16.” It wasn’t just the cockles; bean sprouts and noodles had also seen their prices more than triple over the years.
Despite these challenges, Mr. Koh remains committed to serving his loyal customers. He has managed to keep his dishes reasonably priced, with a plate now costing RM3. For those who still crave the taste of cockles, they are available as an optional add-on, respecting the fact that not all patrons desire them.
Mr. Koh’s day begins at the crack of dawn. Alongside his wife, he starts work at 6am, preparing for the bustling morning ahead. The couple operates their humble stall without any hired help, a strategic decision to keep their expenses low.
They work tirelessly until noon, ensuring each plate served is generous in portion and rich in flavour. Mr. Koh’s dedication to his craft is evident in every dish, a testament to his unwavering commitment despite the rising costs.
With their three children now pursuing their own careers, Mr. Koh and his wife find themselves in a new phase of life. The responsibilities of raising a family are behind them, and with that, the heavy financial burdens have eased. Mr. Koh reflects on this change with a sense of peace and fulfilment, realising that he no longer has the pressing need to accumulate wealth.
For Mr. Koh, the joy of life now comes from simpler pursuits. He runs a small, cosy restaurant in the neighbourhood where he focuses on serving good, honest food. “I am not aiming to get rich,” he says with a gentle smile that speaks volumes about his contentment.
His goals have shifted from profit margins to the satisfaction of seeing customers enjoy their meals. The restaurant has become a place where community members gather, drawn by the promise of delicious dishes at prices that won’t break the bank.
Mr. Koh’s philosophy is straightforward: Everyone deserves access to quality food without having to worry about the cost. This vision drives him every day, far more than any dreams of financial gain ever could. His story is a testament to finding purpose beyond material wealth, rooted in service and connection with others.
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