A variety of kuih and icy cold cendol is sure to delight any Malaysian (All photos:Shahrin Yahya/The Edge)
It is a sleepy Sunday morning in Seksyen 14, Petaling Jaya, but its residents are already out in full force to hunt for breakfast. A stretch of shops in the neighbourhood along Jalan 14/48 leaves them spoiled for choice, with both of its corner lots home to famous kopitiams serving everything under the sun.
Just a few doors away from these sprawling eateries is a newcomer to the field, Aneka Nyonya Kuih. Having opened just a month ago, it boasts a clean white sign and flowery logo sporting a beca (trishaw), promising visitors just two simple delights — kuih and cendol.
The duo behind the establishment is husband-and-wife team Ken Chu and Marie Hor, owners of a freight-loading company in Port Klang. Their first commercial foray into the demanding world of F&B is off to a good start, already garnering regulars and fast becoming a community space among locals of the surrounding area.
Aneka was Chu’s idea — his dream of having a place to share his mother Ah Fa’s kuih and carry on her legacy. Her visage is proudly showcased on a wall in the restaurant, with a tidbit of history that Hor elaborates on. At 31, a young Ah Fa found herself the sole caretaker of her family after her husband’s untimely passing. As a single mother, she began selling homemade kuih at the PJ Old Town morning market — and 43 years on still continues to do so.
Hor, who has previous experiences in hotel management and the F&B industry, agreed to work on Aneka with her husband. “We didn’t want to let good kuih disappear and felt it was worth saving,” she says. The pair had been considering setting up shop for the past couple of years, and with their children grown up, decided it was the right time to start.
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Located along a major road, Aneka attracts more traffic, and being in the same row as the famous Ahwa Hokkien Mee makes it easy to spot.
The restaurant’s colourful kuih are displayed in a simple glass case by the counter, where customers can pick out generously sized pieces for RM1.90 each.
Offerings are rotated daily, with favourites such as kuih koci wrapped in banana leaves and the best-selling kuih kosui always available. All of the traditional snacks are made by Ah Fa and her team. Preparations begin the night before at 9pm, when bakers mix ingredients, steam pastes and allow them to cool. Cutting and portioning can start as early as 2am and continue into the dawn, before the kuih are delivered to Aneka and Ah Fa’s store.
The restaurant opens at 7am, welcoming customers for breakfast or kuih to take away, and closes at 4pm, as Hor does not want her wares to sit out for too long. “The santan inside will spoil eventually, as we don’t put preservatives in anything,” she explains.
Given the steady stream of customers, having excess food at the end of the day does not seem to be a problem for Aneka. Buy-five-free-one promotions have led to eager fans swooping in right before the day ends to grab some sweet snacks to go.
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Accompanying the kuih is a curated menu of dishes such as asam laksa, nasi lemak and pan mee. Hor says these kopitiam staples are among her favourites, and it would seem a shame not to offer them. She worked alongside a manufacturer to develop a unique paste for the sour fish soup and flavours the pan mee with chicken skin instead of the usual pork lard for a different taste.
Every dish is served on plain metal plates, but do not let the tableware distract from the meal. The kuih here avoids the common trap of chasing health trends or the “less sugar” fad, which can result in doughy, flavourless bites.
The steamed cakes are just the right amount of sweet and wonderfully fragrant. The bouncy green-and-white kuih talam balances the richness of fresh santan with a hint of salt, and the kuih angku is densely filled with green bean paste in the traditional red skin that is not too thick.
Aneka also serves crispy popiah filled with jícama, carrots and pickled green chilli — a recipe credited to Chu’s father. Hor also recommends the cucur udang, deep-fried and packed with prawns. “It’s my manager’s recipe. Unlike others, which are fried all the way through, ours has a spongier centre and crispier sides,” she says.
Aneka offers two options for cendol: with or without red beans. Though customers do ask for fancier variations of the icy treat, sticking to the basics helps maintain quality, Hor says. The result is refreshing, sweet and delectable with mixed textures. Every mouthful is a cold crunch of palm sugar and shaved ice, pairing well with generous servings of green rice jelly and cincau.
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Weekends are particularly important for the restaurant, as newcomers and younger customers are more likely to visit. Weekdays see more older patrons dropping by. “Our regulars will come a few times a week. We have got to know them already,” says Hor. “In the morning, they come to dapao (takeaway), and often come back later for more.”
At just a month old, Aneka has strong potential to grow and flourish, with word of mouth from regulars and a growing social media presence helping draw attention to the spot. So, what’s next for the pair?
Chu and Hor are contented to focus on growing Aneka before venturing elsewhere, but are toying with the idea of a second spot. “We’re looking to get halal-certified first,” she says. Other plans include adding chee chong fun and curry mee to the menu. She divulges that another food item is in the works (hint: a familiar national dish reimagined).
Though simple on the outside, both Aneka Nyonya Kuih and its food are steeped in tradition, family and community. Whether you are in the mood for a hearty lunch or just good old-fashioned desserts in a quiet corner of PJ, this place will do the trick.
50, Jalan 14/48, Seksyen 14, PJ. Tuesday to Sunday, 7am to 4pm. Visit @anekanyonyakuih on Instagram for more information.
This article first appeared on Nov 3, 2025 in The Edge Malaysia.
