In the small town of Tapah, Perak, a humble stall is serving up a slice of history with every plate of bun noodles in peanut sauce. Priced at just RM1.50 (US$0.32) per serving, Yeop Din stall in Kampung Haji Hassan has become a beloved local gem, drawing residents and curious visitors alike with a dish rooted in an 80-year-old family recipe. Amid rising food costs across Malaysia, this affordable delicacy offers not only nourishment but also a nostalgic connection to the past, especially poignant during the Islamic holy month of Ramadan.
A Family Legacy on a Plate
Located along Tapah Road, Yeop Din stall is more than just a food stop; it’s a testament to generational resilience. Stall owner Suriati Shairi has been dishing out these unique bun-shaped noodles since 2003, originally pricing them at RM1 (US$0.21). Despite a recent 50-sen increase due to economic pressures, the price remains remarkably low, prompting many to question how she sustains her business. “Many are surprised and question whether I can make a profit” Suriati shared with local media. “I make enough and have been able to send my eldest son to Universiti Malaysia Terengganu” she added with pride. 
The recipe, passed down from her husband’s grandmother, the late Ramlah Hassan, dates back to the 1940s. Ramlah, a descendant of early settlers in Kampung Haji Hassan, sold the dish as a form of fast food due to its quick preparation. The bun noodles, believed to have originated in nearby Teluk Intan, are made using a traditional method that yields a chewy, smooth texture—a process Suriati once handled herself before time and labor constraints led her to source them externally. “We used to make the bun noodles ourselves, but due to time and labour constraints, we resorted to buying it even though it tastes a little different” she explained.
The Secret in the Sauce
What truly sets Yeop Din apart is the peanut sauce, a rich blend of peanuts, oil, and soy sauce that transforms the boiled-and-fried bun noodles into something extraordinary. “When (peanut sauce) coats the boiled-and-fried bun noodles, the taste is extraordinary” Suriati enthused. This distinctive combination is a rarity, even in Malaysia’s diverse street food scene, making the stall a unique culinary destination. Customers like Mohamad Zaifarul Zainal Abidin agree, noting its uncommon appeal. “Outsiders may initially find it strange to eat fried bun noodles with peanut sauce, but after trying it, they are won over” he remarked.
A Nostalgic Bite of Childhood
For many locals, the dish is more than just food—it’s a memory. Amirudin Mohamad Ali, another regular at Yeop Din, recalls how bun noodles evoke his childhood. “In the past, my mother would wrap bun noodles in banana leaves, put them in rattan trays and serve them to my siblings and I” he shared, a wistful tone in his voice. Such stories highlight the dish’s role as a cultural touchstone, connecting generations through taste and tradition in a rapidly modernizing Malaysia.
Community and Continuity Amid Change
As food prices climb across the country, Yeop Din’s affordability offers a small but meaningful reprieve for Tapah’s residents. The stall’s popularity reflects a broader appreciation for street food as a pillar of Malaysian culture, where flavors tell stories of heritage and hardship. During Ramadan, when breaking the fast at sunset is a communal ritual, such affordable and hearty dishes take on added significance, fostering a sense of togetherness in Kampung Haji Hassan and beyond.
Suriati’s dedication to preserving her family’s recipe, even as she adapts to modern challenges, mirrors the resilience of small vendors across Malaysia. As Tapah continues to grow, Yeop Din remains a cherished reminder of simpler times—a place where a modest RM1.50 can buy not just a meal, but a taste of history.
