KUALA LUMPUR, June 30 -- Since 1969, Fun Kee Noodles has been feeding all who come to their shop with bamboo egg noodles or chuk sing mee.

The family-run eatery that spans three generations keeps alive the tradition of making a special type of egg noodles, where the dough is kneaded using a bamboo pole that they bounce on repeatedly.

Unlike machine kneaded dough, this traditional method creates springy, bouncier egg noodles.

Their menu is a wide one from egg noodles with various toppings, braised noodles, Cantonese style fried noodles, sang har mee and fried rice.

Originally operating from a shack, it eventually found a home in a shop house along Jalan Sungai Besi; they have seen the city change around them.

What was once just a road...