PUN CHUN is an institution in Bidor, indeed the whole of Malaysia. It is here that you get the nationally-acclaimed "crispy chicken biscuits". It is also here that you get one of the best "duck leg noodles" in the country.

Established in 1938, it is a buzz of unending activity during weekends when it is packed to the brim, with people standing around tables waiting for other patrons to finish their food. It is a sight to behold on the North-South Trunk Road since the North-South Expressway bypassed smaller towns like Bidor. It is now run by Mdm Khong, daughter of late founder, and her sister-in-law. Khong is in her late sixties.

Specialty 1: Duck leg noodles

Like the ark thooi mee suah of Penang, the duck leg is steamed in a small container with herbs like tung sam (Codonopsis pilosula), tong kuai (Angelica sinensis), kei chi (medlar seeds) and tai hau lam (red dates). The herbal soup and the duck are then served with wan tan noodles.

Specialty 2: Crispy kai chai paeng, crispy chicken biscuit

This chicken biscuit is flat and has a crunchy texture. These famous Bidor biscuits get their flavours from sesame, tung kwa (crystallised winter melon strips), maltose, lard and chicken flavouring.

Specialty 3: Kai chai paeng, chicken biscuit

The other type of chicken biscuits offered here is the bigger variety. The texture of the biscuit is not as crunchy as the crispy variety and the biscuit comes with some filling with bits of fat.

Specialty 4: Loh por paeng, sweetheart or wife biscuits

The loh por paeng has a flaky pastry filled with preserved winter melon and bits of orange peel. These traditional biscuits are still widely available in Hong Kong and parts of China. There is an interesting story behind the name; about how a peasant dedicated the biscuit to his wife (read here for more).

Other remarks

Pun Chun also produces other traditional Chinese biscuits like kai tan kou (egg buns), yin yong paeng, shat kek ma (crispy flakes coated with a sugary syrup) and ham tan sou (pastries filled with salted eggs).