Stall 668 (Siew Chao): Crowd-favourite stall at Restoran Alam Damai, serving dai chow food for over 40 years
I’ve been going to Pasaraya CS Cheras for as long as I can remember, yet I’ve never noticed a little food court tucked away there called Restoran Alam Damai, marked by a striking red signage. Recently, I came across a video on social media that recommended a particular stall called Siew Chao (or Stall 668), which resides in the food court, and I was surprised to learn it was just nearby.
Curiosity led me to find out more, and it turns out Stall 668 and a steamed fish stall are popular choices among regulars at Restoran Alam Damai. Stall 668 is run by a couple with over 40 years of experience in dai chow cooking, a Cantonese “big fry” style known for its straightforward, wok-fired dishes. It’s funny to think I’ve been passing by this spot without realising what it had to offer.
You won’t find this place on Google by searching for the stall name alone. If you’re planning a visit, just look up “Restoran Alam Damai” — the stall will be on your left as you walk in. Parking is hassle-free, too; you can either park right outside the restaurant or use the TnG-accessible parking area nearby.
What I tried at Stall 668 (Siew Chao)
My dining companion and I arrived around 1pm, just in time to join a crowd of hungry lunch-goers. We were lucky to find a seat, and despite the lunchtime rush, our food arrived in about 10 minutes. The stall owner kindly recommended a few signature dishes, and we kicked off our meal with the Cantonese Ying Yong (RM10).
The Malaysian take on Ying Yong usually combines deep-fried rice vermicelli (mai fun) and flat rice noodles (hor fun) with pork, fish, squid, prawns, cabbage, and choy sum in a rich egg sauce. Despite being quite similar to wat tan hor (flat rice noodles in egg gravy), this dish stands out for the crispy texture of the fried vermicelli, adding a satisfying crunch to each bite.
We were pleasantly surprised by the presentation, and my friend couldn’t wait to dive in. The ingredients were simpler than I’d expected for the price — just eggs, bits of chicken and pork, and choy sum (Chinese greens). The sauce had that classic corn-starch consistency — not too thick, but not too thin either, striking a nice balance.
My friend’s favourite part was the contrast between the crispy noodles and the savoury sauce poured over them, which softened the noodles while keeping some crunchy bites. The dish was slightly on the milder side, but a splash of soy sauce brought out a bit more flavour, making it just right.
The next dish the owner recommended was the Fish Sauce Fried Bee Hoon (RM11). They didn’t hold back on ingredients, with prawns, slices of meat, bean sprouts, and fish cake all tossed in, making the dish hearty and satisfying. It was the type of meal that leaves you full but wanting just one more bite.
The first thing we noticed was the unmistakable aroma of wok hei, that smoky, slightly charred scent that only comes from high-heat cooking — a promising sign for any fried noodle dish. Fish sauce was the star ingredient here, adding a bold, umami flavour that set it apart. My friend also pointed out the generous amounts of fried garlic and onions in the dish, which not only added a rich aroma but also a satisfying, slightly crispy texture.
Don’t let the colour (or lack thereof) fool you! All things considered, the bee hoon outshined the Cantonese Ying Yong, bringing a fuller, more complex flavour profile that we both enjoyed (me in spirit, of course)!
Final thoughts
My friend was happy with the taste of the food overall, though we agreed that the portions didn’t quite match the price. Still, I could see why Stall 668 has its following — the owner’s experience really shows in the way each dish is prepared. Plus, having a spot like this for a quick, satisfying meal right after grocery shopping at Pasaraya CS is definitely a convenient bonus.
Expected damage: RM10 – RM11 per pax
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