Kampung Koh Kompia 张家光饼 (張家傳統炭燒福州餅)

張家傳統炭燒福州餅 Diong Gong Piang Kampung Koh Kompia

張家傳統炭燒福州餅, also known as Diong Gong Piang, is a small shop selling traditional Fuchow bagels called kompia / gong pia / gong piang (光饼). Diong’s versions are the traditional spring onion kompia, and the pork and chive kompia.

Their version of kompia is more ‘bready’ and thicker than the usual ones. Some might complain the floury feel of the kompia and prefer the more popular Cheong Cia Gong Pian in town. However, it does present a different style and some might like it better than the others. Well, at least you don’t need to queue for 30-45 minutes to get your kompia.

Probably due to the unpredictable flow of customers, and the kompia are made fresh in batches, I notice sometimes this shop has a full cart of kompia, ready to be sold, and sometimes with an empty cart waiting for the next batch, you may want to consider calling to pre-order if you don’t want to try your luck.

張家傳統炭燒福州餅 Diong Gong Piang Kampung Koh Kompia Pork and Chive

Because of the thickness, the Pork & Chives Kompia (the ones with sesame on the outside) is a little similar to a dense meat bun with hard crisp outer layer. For me, it is not too hard or floury, as the pork is tender and flavorful. In fact, having a thin one might end up getting overpowered by the pork.

張家傳統炭燒福州餅 Diong Gong Piang Kampung Koh Kompia Traditional Spring Onion

The traditional one comes with a bit of spring onion and infused oil. For this, I do felt the kompia is a little too thick but it wasn’t a deal-breaker. I still enjoy the bite with the crispy oiled outer layer.

2 pieces of Pork & Chives Kompia and 2 pieces of Traditional Spring Onion Kompia costed me RM9.20.