KUALA LUMPUR, Oct. 1 -- When one thinks of fried sweet potato noodles or cao shu fen, eateries around Old Klang Road like Restaurant Cao Shu Fen always come up.

A beloved dish found in Hokkien homes, this classic may look deceptively plain as it's a heap of translucent pieces stained with dark soy sauce, stir fried with sliced vegetables, meat and prawns.

When it's done right - each element plays its part well on the plate - it is slightly chewy with a touch of savouriness.

As told by Restaurant Cao Shu Fen's proprietor, Moon, this noodle is a legacy from her father-in-law who first started selling it about 50 years ago at his restaurant housed in a wooden shack along Old Klang Road.

The Kok patriarch's heirloom recipes have since spu...