Customers sitting on tables set by the roadside at a Mamak restaurant in Bandar Sri Damansara, November 20, 2018. — Picture by Hari Anggara
KUALA LUMPUR, Nov 23 — Public attention is now on the safety of eateries placing tables and chairs outdoors after the driver of a pickup truck rammed into a restaurant’s patrons seated outside, killing one customer and injuring four others in Taman Equine, Serdang on November 18.Just earlier this week, the Subang Jaya Municipal Council (MPSJ) revealed that the said restaurant had breached regulations, with deputy president Mohd Zulkurnain Che Ali saying that although they had permission to place chairs and tables outdoors, they did it outside the previously-approved designated area. One critical prerequisite, he had said, is for barricades to buffer patrons from passing traffic and for the outlets to obtain additional insurance.But what are the actual conditions or guidelines?Under MPSJ, restaurants or businesses will need to first fill up a form for a special permit called the “Borang permit sementara meletak kerusi-meja di luar premis” (translation: temporary permit form to place chairs and tables outside the premises). In it, they would have to state whether the placement of chairs and tables would be at an open area/field or by the roadside.Eateries can apply for a temporary permit for three time slots: 6pm-12am, 6pm-6am, or 6am to 6pm. 24-hour premises will need to obtain a “Grade A” listing from MPSJ and the state health department before they can place chairs and tables outside.Besides that, owners of eateries will have to obtain written permission from premises situated next to them, and the cleanliness of the area in question will have to be maintained. Chairs and tables can only be placed not more than 50 metres from the premises while for shops in apartment lots, they can only be placed directly in front of the premises.Owners of eateries will need to inform the local council before they can proceed with any structural additions to the premises, and this means that they will also need to send a detailed map plan, which should include the measurements for the roadside expansion together with their application form.They will also need take public liability insurance to ensure customers are not at risk while being seated at the roadside section outside the eatery.Owners as well as employees of eateries will then have to undergo a mandatory food handling course by the MPSJ and Ministry of Health, as well as obtain immunisation shots for typhoid fever as part of the application process.Each permit is only valid for a year, and has to be renewed before it expires. Local councils can carry out surprise checks and act on complaints lodged by the public.“Due to the hot weather, there is a huge demand from public to have their meals under the open air. Coffee shops are allowed to apply for temporary permit to place tables and chairs outside the premises if they can fulfill the conditions.“Every PBT has different but almost similar guidelines on this,” Selangor Local Government, Public Transport and New Village Development Committee chairman Ng Sze Han told Malay Mail when contacted.The state executive councillor said that the above guidelines will be revised, following the latest incident in Taman Equine.“As for the road closure proposal, no one is allowed to occupy the public road. I was informed by MPSJ that there are more than 200 compounds issued to the said premise,” he said, referring to the restaurant where the hit-and-run case took place.So what happens to eateries who don’t abide by the guidelines? “[The premises are] impounded,” Ng said.Petaling Jaya City Councillor Derek Fernandes said that one of the issues faced by local councils is manpower and enforcement, as there are eateries that operate with chairs and tables outside their premises without a permit.“There have been a few places where action has been taken, but this is based on complaints rather than proactive measures,” he told Malay Mail when contacted.The MBPJ councillor said that new guidelines should be drawn up to determine the conditions for a suitable area in which establishments can put chairs and tables outside, and for enforcement to be beefed up. [...]
The stall started out as a push cart but has since been upgraded to a van. – Pictures by K.E. Ooi
GEORGE TOWN, July 29 — The aroma of deep-fried fritters — banana, sweet potato, yam, etc — is the first thing you’ll notice as you approach the junction of Jalan Tanjung Bungah and Jalan Chan Siew Teong.A white van parked at the road shoulder with a large oil-filled wok behind it where fritters are constantly being fried up in batches is a familiar sight in the area.Simply named “Tanjung Bungah Pisang Goreng”, the pisang goreng stall has been around for close to five decades and today it is run by the founder’s son, Lim Thuan Hin.
Lim Thuan Hin now mans the pisang goreng stall
Thuan Hin’s father, Lim Khim Chang, started out selling fruits back in the 1960s when the area was a new housing estate; most of the Royal Australian Air Force airmen lived here“There were a lot of foreigners living here then so my father started out selling fruits but soon, he decided to make fritters to be different from other fruit stalls,” Thuan Hin said.Khim Chang experimented and perfected his skill in deep frying bananas, sweet potato slices, yam slices, tapioca and cempedak in batter.His deep-fried fritters, particularly the pisang goreng, were a hit and his stall has remained there since.
Slices of yam are dipped in batter before it is fried (left). Deep fried cempedak in the large wok (right)
Khim Chang started out by using a three-wheeled push cart which he pushed from his home nearby for many years before Thuan Hin took over and upgraded to a van.Thuan Hin, 50, started helping his father at the stall more than 40 years ago when he was a student and carried on when his father decided to retire.“My father is 80 years old now but he comes to the stall sometimes,” he said, adding that most of their customer base are regulars who have been buying fritters from them for many years.
Deep fried sweet potato and yam slices at the stall
Even after Thuan Hin took over the stall, he did not change the recipe for the fritters handed down to him but continued on as usual.“We have always been known for our crispy fritters so we have to maintain that quality,” he said.The stall sells eight different types of fritters: the popular pisang goreng, kuih bakul, cekodok, yam, sweet potato, tapioca, green bean and cempedak.Their signature is their crispy cempedak fritters that are extra crunchy on the outside and when you bite into it, the soft juicy cempedak flesh oozes out for a decadent treat.
Crispy on the outside, soft, sweet gooey cempedak on the inside
They deep fry it so well that even the cempedak seed within is fully cooked so you can even eat the firm, bland seed that contrasts nicely with the sweet juicy flesh.The cempedak is a seasonal item so its availability depends on the supply of the fruit.Each item is coated with a thick batter before it is fried in a large wok.“We fry everything fresh so everything is hot and crunchy when our customers start coming,” he said.
Deep fried fritters at the Tanjung Bungah pisang goreng stall
The stall starts setting up around 1pm and most items are sold out by 4pm so do go early.HinPinPenang Tanjung Bungah Pisang GorengJunction of Jalan Tanjung Bungah and Jalan Chan Siew TeongTime: 2pm-5pmOpens daily. [...]