Apart from its kampua and kompia, there’s another thing Sibu is famous for, the Diang Miang Ngu (Dialect: Foochow). Specifically, it’s Chop Hing Huong’s Diang Miang Ngu.

“Diang Miang Ngu”(鼎边糊, similar to Taiwan’s 鼎边銼)- a savoury soup is available at many stalls as a late night supper. A popular joint is in an alleyway by Jalan Blacksmith.

- Wikipedia

Mary’s in town and she had been wanting to taste the Diang Miang Ngu for quite some time now, we both headed downtown to hunt for the classic food of Sibu.

This is Chop Hing Huong. I think it’s over 50 years old. Who can give me an exact age of how old this business is? Not many people know its name, but most people will refer it to as the “Little Alleyway’s Diang Miang Ngu shop”.

The shop is hot and humid, there’s no air-cond. But crowds just keep coming in, almost non-stop. It’s always full during weekends and you’ll definitely have to queue for seats like it’s the Krispy Kreme’s Donuts franchise.

We ordered the Sarsi. Not the F&N brand. It’s Sibu’s own brand. Made in Bukit Lima.

It’s got Protein, but not detected, Sugar, Fat, Carbohydrate, and “Engergy”, another sign that it’s made in Sibu.

This is the Diang Miang Ngu we’re both waiting for. This is the “Special” with extra toppings. More fish balls, squids, and other additives.

RM4.50/bowl. (?)

So, next time you’re in Sibu, remember to come to the little alley for the famous Diang Miang Ngu!