The Mamak Connection
I want to tell you something, I might have either told you or someone else long ago. And since you're here, I want to tell you again. And I am so sorry if you have heard it before because I am going to tell it to you again.
The Favourite Mamak
Back in the mid-90's, we Engineers would hang out at the Mamak after work, or any given chance we can get. Of course, we can go to other stalls within the vicinity but we always prefer this place. There is one tall skinny fella who remembered our Drinks and does great mental calculations right in front of you. Of course we only go there either during lunchtime or, in the evenings but never during working hours *ahem*. And another great thing is, even if we stayed beyond 7pm in the evening (to wait out the evening traffic), he does not chase us away.
It sounded ideal but we have to remeber that there are the occasional patrolling Supervisors or Managers who can catch you red-handed even if you sat right hidden inside the stalls. Luckily, we know their usual time-table and so, after collecting our Jobs for the day, its an open secret that most of us would hang out at the Mamaks before the grind starts. Here, everyone can share about Job anecdotes, Customer follow ups, tips & tricks, hand-overs and anything else that can be done in the Office since they do not serve teas and coffees. We would rather sweat it out here, in an environment where hierarchy is the last thing on everyone's minds. And over cups of iced Tea of Coffee, where everyone knows your name.
The NESLO Story
Which brings me to this. I am not sure if I was one of the few who invented the NESLO Drink. Right before the time of Internet, Forums and Digital recording devices, there was no other way to record this. It happened one evening, when I my thirst wanted something different apart from the usual Coffee, Tea or Milo and their various combinations with milk, sugar, etc. So, I just asked for Neslo as if there is such a drink. For those who are not familiar, it is essentially, mocha.
As expected, this unexpected expectation led me to showing they Guy how it was done, although I just thought of it mere seconds ago, for a made up drink. The name Neslo is a potmanteau of Nescafe (Coffee) and Milo (Chocolate drink). Come to think of it, maybe Milafe is a much better name (Me, Laff). Anyway, I just told him, just do the usual iced Nescafe Coffee with all the condensed milk and stuff but in half the cup, then add lots of Milo in. And lo and behold, it was done and yea, it was delicious! I can see the Mamak's mind is working overtime as he looked as if someone smacked his face with a plank multiple times.
Anyway, about 6 months later, I realised that most of the Mamaks I've been to, have this Neslo drink. A drink that never existed before, made up just for fun, became a reality. My theory is that he might have revealed this newfound knowledge to other fellow stalls and maybe though the Mamak network, then got the Drink officiated. Maybe he was given a Medal or a Box of KFC, but yeah, that'd never happen. Thankfully, the price that f@cker charge me, which is the equivalent of two drinks with no discounts, has settled into a single drink price. And so, that was my story of I 'invented' Neslo which cannot be proven nor claimed.
This is like Generations ago, where through migration every country had Bak Kut Teh, and now, they're claiming theirs is the original, etc. Or even, the origin of the Nasi Lemak which is a Country's National Dish and for others, a native dish.
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| The Mamak stalls were located on the left (yellow) of this recent 2026 Google Map. As you can see, the ongoing roadworks on both sides have nuked any remaining stalls, trees and road shoulders for you to double-park. |
The Kuey Teow Special Story
I have a friend to thank for this next culinary breakthrough but then again, it is nothing new. Char Kuew Yeow which is basically a stir-fried flat noodles (almost like chee cheong fun's flattened version) with a good dose of soya sauces and stuff AND cooked with a fiery charcoal heated wok. In Malaysia, where we have three dominant races, the way they prepare this dish is very different.
For me, I prefer the Chinese version which is 'dry' and sprinkled with oily, crispy lard and must have that umistakable 'wok hei' flavour. I do not care for stuff such as prawns and chinese sausages though, just as long as there's some chili in there. However, all these was nothing when I tasted the Mamak variety. It is wet. I am not sure how to describe it but its just not oily wet. The Kuey Teow Special, like the Chinese version, does vary depending on who cooked them. Some would have a lot of Kuey Teow, some would add in crispy chicken and/ or, good stuff such as big chunks of raw garlic and whole green chilis.
And so, in every place, I would tell them that I want a 'Kuey Teow Special' but with TWO half-boiled eggs on top of it. The first time trials with new Mamaks are more misses than hits but once in a while, a few would get the concept right away. The main aim is to mix the two (almost) raw eggs into the HOT Kuey Teow which will eventually cook them. The reason being that the egg yolks kinda hits the spot for me as it makes the whole dish creamy and sweet.
You know, one day I might want to add the eggs to a curried rice or, even, curry noodles but not Nasi Lemak unless its piping hot. Eggs on buttered toast has already been done since I was small shiet.
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| I guessed the former 'team' manning the Mamak Stall near the Office has gone. The two new faces there looked quite inexperience but over the course of about three months or more, picked up very quickly. Except that only one of them can cook Kuey Teow. Alas, although it was delicious, the portion was quite small, about 1/3 less compared to the previous Chef. |
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