Mohd Shamsul excels at ‘yau char kwai’
He speaks a smattering of Hokkien and as an entrepreneur, he knows enough to make 28 types of yau char kwai (Chinese crullers). For those who just want to enjoy a plain char kwai, I also have that in the menu, ” he said. “The important ingredient in making a good char kwai is good quality, high protein flour, ” he said. Usually, yau char kwai is greasy but I was able to reduce the oil and come up with different flavours. Eventually, Mohd Shamsul wants to experiment with frozen yau char kwai for export.