Why is homemade lai fun at stall M12 so rare in the city?

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Homemade Lai Fun at Stall M12 is a Rarity Due to Labour-Intensive Production

The homemade lai fun sold at stall M12 in the multi-storey market's food court is considered a rarity in the city primarily because its production is a time-consuming and physically demanding process. This traditional method, passed down through generations, involves meticulous hand-grinding and sun-drying of rice, a stark contrast to more mechanised approaches. The dedication required to achieve the signature smooth texture and slight bite means only small batches can be produced daily, contributing to its scarcity.
Traditional Hand-Grinding Process

The preparation of the lai fun noodles at stall M12 relies on a labour-intensive method that begins with a mixture of ground rice grains and cooked rice. This dough is then ground by hand for approximately two hours using a small rice grinder. The stall owner, Loh Kooi Tong, specifically avoids machine methods, as he believes they result in a less smooth noodle texture. Following the grinding, the rice flour must be thoroughly dried in the sun before it can be used.
Limited Daily Production

Due to the arduous nature of the noodle-making process, only a small batch of homemade lai fun can be produced each day by stall M12. This limited output means that the noodles are often sold out before 9 am, making it essential for customers to arrive early to secure a bowl. The dedication of the 76-year-old proprietor, who has been making these noodles for about 40 years, underscores the commitment required to maintain this traditional craft.
Generational Craftsmanship

The lai fun at stall M12 represents a culinary tradition that has been maintained by the Loh family for many generations, dating back to the grandmother's time. Loh Kooi Tong took over his mother's stall some 40 years ago, and his son, Loh Kam Wah, now assists at the stall, representing the fourth generation. This continuity highlights the family's commitment to preserving the authentic method of making these unique rice noodles, which are typically found more commonly in Perak.

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Why is homemade lai fun at stall M12 so rare in the city?

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