Here's the location.
Kwong Fu Chau served here is equally delicious. Its egg-based gravy is smooth and flavourful, packing a nice scent that compliments the combination of flat rice noodles and rice vermicelli well
The signature dish of Kwong Chiu is the KL-styled Hokkien Mee... otherwise known as Tai Lok Mee but Kwong Chiu's rendition is a little luxurious- with prawns and scallops added... as well as a handful of fresh greens. The flavor was alright but the Pork Lard aroma was not as overwhelming as compared to those in KL as though something was missing. The accompanying home-made Sambal Belacan on the other hand, was delicious and made a good combo