Yang Kee Hakka Noodles: A Family Legacy in Kuala Lumpur

This article tells the story of Yang Kee Hakka Noodles, a popular Malaysian eatery with a rich family history spanning over four decades. It highlights the legacy of Stanley Siew, who took over the business after his brother's death, and his commitment to maintaining the family's culinary traditions.

KUALA LUMPUR , Nov 24 — Over the last 14 years, Stanley Siew has made a name for himself serving a unique combination of Hakka dishes at his coffee shop stall. Last year when the 53-year-old’s stall had already grown into one of the most prominent in the coffeeshop, but I’ve been a regular for close to a decade — which is nothing compared to how long Siew’s family has been in the business.

Yang Ki (or Yang Kee, as written on the original sign) began as a stall on Jalan Peel in 1973, started by Siew’s father.As a child, Siew learned to cook from both his father and older brother — a story he recounts in a YouTube documentary titled ‘Yang Kee Hakka Noodles’. Eventually, his older brother took over the main business, moving into a shop lot next to Restoran Queen’s on the corner of Jalan Peel and Jalan Shelley. At the same time, Siew branched out to Sea Park, while other relatives opened branches in Pandan Indah, Taman OUG and Taman Cheras under the same Yang Ki name, though the English spellings vary — a common practice for Chinese food businesses when branching out. Stanley Siew now runs the business, succeeding his elder brother and father, while balancing this shop and his stall in Sea Park. — Picture by Ethan Lau When Siew’s brother died, he took over the reins in the middle of 2020, balancing both locations by pulling double duty: at Sea Park by day and Jalan Peel at night. This proved difficult to sustain during the pandemic, leading to the temporary closure of the Jalan Peel location — until March this yea

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