Lorong Haji Taib in Chow Kit, Kuala Lumpur is known for its alleyway food stalls. The document analyzes how the built environment and culture of four different alleyway food stalls influence the dining experience and attract visitors. Despite some stalls being in alleys with poor physical conditions, people are drawn by the food specialties and strategic locations. Well-built stalls with comfortable seating and shaded areas encourage longer visits. The hidden alleyway food stalls are a cultural attraction and an integral part of the area's identity, though some revitalization could enhance the experience. In conclusion, the balance of built quality, culture, and visitors allows the stalls to thrive competit

1. LORONG HAJI TAIB
WONG CHEE FON 0327220 // TUTOR : MR NICHOLAS NG
CHOW KITALLEYWAY

2. TABLE OF CONTENTS
01 PREFACE 01
02 INTRODUCTION TO SITE 02
03 RESEARCH INTENTION 03
04 LORONG HAJI TAIB ALLEYWAYS 04
05 ALLEYWAY FOOD STALLS ANALYSIS 05
06 CONCLUSION 16
07 REFERENCES 17

3. PREFACE
In the study of The influences of the built environment and culture in
alleyway food stalls on the dining experience which attracts visitors, the
observation explores different areas of alleyways in Lorong Haji Taib where
pop out food stalls are found in different built qualities and setup which
each area has its own unique dining experience. While food stalls at
alleyways are not so common at other places of KL, it is a rather common
sight here and locals are regular visitors to the stalls for a taste of locality.
The content elaborates on the relationship of built environment and culture
can influence dining experience that attracts visitors by identifying the
different types of food stalls setup and layout in alleyways of Lorong Haji
Taib. The study of behavior patterns of visitors at alleyway food stalls also
helps in justifying the role of these stalls in placemaking.
Understanding the backlane culture plays a role in giving an identity to
Lorong Haji Taib being a part of an attraction to visitors to come and
experience dining behind narrow, stenched and quiet back lanes. To
acknowledge how alleyways can be utilised for eateries is another
significance of the study, in which how architecture plays a role in the
dining experience and overall presentation of the food stalls that can
attract and accommodate visitors.

4. INTRODUCTION TO SITE
Chow Kit is a sub-district in central Kuala Lumpur, Malaysia, located around Jalan Chow Kit (Chow Kit Road)
and is sandwiched between the two parallel roads of Jalan Raja Laut and Jalan Tuanku Abdul Rahman. In the
aspect of food and the more happening aspect of the district, the focus is on Chow Kit Market, Tiong Nam
Street and Lorong Haji Taib which each individual area contributes to the ever happening place.
1. Chow Kit Market 2. Lorong Haji Taib
4. Jalan Raja Laut3. Tiong Nam Street
1
2
3
4
Chow Kit district is blessed with many good variety of local delights
that varies from traditional and modernised food preparation that is
scattered around these 4 main areas. Lorong Haji Taib will be the
main area of analysis for this research findings, particularly alleyways.

5. RESEARCH INTENTION
The influences of the built environment and culture in alleyway food stalls on the dining
experience which attracts visitors in Lorong Haji Taib, Chow Kit.
BUILT ENVIRONMENT DINING EXPERIENCE BEHAVIOURAL PATTERNS
Through identifying the different types of food stalls setup and layout in alleyways of Lorong Haji
Taib allows better understanding of the setting of built environment which includes the condition of
the alleyway and the built of sight and smell that may contribute to the dining experience. Study on
behavior patterns of visitors at alleyway food stalls and finding the reasoning of why do they come
and at what time usually, is essential to determining the patterns of visitors to alleyway food stalls
which is a cultural act.
Thus, the built environment, the dining experience and behavior patterns acts as he three main
exploration and relationship mapping that justifies the alleyway food stall experience.

6. LORONG HAJI TAIB ALLEYWAYS
3. MEDAN SELERA CHOW KIT 4. TIAN YAKE BAN MIAN
1. SIDEWALK FOOD STALLS
A place for night market stall
owners to keep their stall
setups.
Well built quality food court that
stretches along the alleyway.
Traditional handmade ban mian,
local’s favourite comfort food.
2. MALAY FOOD STALL
A humble food stall selling
Malay delights for taxi drivers.
Series of street food stalls at a
busy transitional alleyway.
1.
2.
3. 4.

7. ALLEYWAY FOOD STALLS ANALYSIS

8. 1. SIDEWALK FOOD STALLS
Strategic location of food stalls at a
busy alleyway aims to attract
pedestrian to stop by and get some
snack and drink.
Stall owners would always stand and is ready
to serve and interact with potential visitors, a
direct sell and serve orientated business
culture.
Dining tables and space
are limited, thus people
usually buys the food
and go.
Simple set up stalls that is not a dine in spot
but rather for grab and go foods. The stalls
set up along Lorong Haji 5 targeted towards
the busy pedestrians there.

9. Food stalls along the
sidewalk that strategically
attracts pedestrians to drop
by for some snacks and
drink.
Limited dining space as
people normally get the food
and eat on the go.
Neighbouring building
provides extra shade to the
alleyway, increasing comfort
level.
Active side of the shop
attracts people to use the
alleyway and thus,
increasing the chance of
visitors to the food stalls.

10. The condition of the alleyway is filled with
stenched smell and portholes but it does
not stop the regular visitors from
dropping by for a meal.
Simple and flexible stall setup with used
of temporal and easy keeping tent and
tables and chairs with open plan concept
with table to table serving method.
Dining experience is
rather cramped under the
tent, visitors would stay
to chit-chat after a meal.
2. MALAY FOOD STORES
Not a dining spot for everyone due to its
rather unpreferred unhygienic condition, but
however it is a regular gathering spot for taxi
drivers and foreign workers due to its humble
food serving and pricing.

11. Use of tents to provide
shading and protection from
climate.
Plastic tables and chairs as
dining equipments that are
easy and flexible to arrange
and keep.
Due to the condition of the
alleyway (portholes and
stenched smell) , pedestrian
tends to avoid eating here
Neighbouring buildings empty
back space is utilised for additional
dining space.
Usually visit by taxi drivers or
familiar locals and they
usually eat and have
gatherings here.
Neighbouring building
provides extra shade to
the alleyway, increasing
comfort level.

12. A linear journey from one end of the
alleyway to another, connected by
series of food stalls to choose from.
Good physical qualities provides ease
of movement and comfort.
3. MEDAN SELERA CHOW KIT
Food stalls prepares and serve food
from table to table, the stalls are well
maintained and clean which makes it
more comfortable and attractive to
people.
Locals tend to visit here to eat
and have social gatherings due
to the comfortable space which
encourages them to stay longer.
One of the locals favourite dining spot due to
its properly structured stall and unique dining
experience in the alleyway, the good amount
of food selection adds up the favour.

13. Neighbouring
building provides
extra shade,
increasing comfort
level.
Well structured stall with
corrugated roofing, creates a
more formal and permanent
dining experience in the
alleyway.
Permanent sign
board to attract
attention from
pedestrian and
traffic to come
Adequate amount of chairs
and tables to accommodate
more visitors during peak
hour and encourages social
gatherings.
Well designated individual
stalls with equal stall size
and dining space
providing options for
visitors.
Noise from the food stalls does not affect the
upper floor of the adjacent buildings as the roof
acts as a sound barrier.

14. 4. TIAN YAKE PAN MEE
A famous local delight, the
handmade traditional ban mian
attracts locals and tourist to come
enjoy and experience the alleyway
saviory.
Sitting at the start of the alleyway,
openness from both ends provides good
ventilation, visitors can access from both
directions and the back part of the stall is
utilised for dishwashing.
On the physical qualities aspect,
the high roofing provides
comfortable shading, brick
flooring provides flat and even
surface for walking.
Operating since the 1960s, the famous pan
mee stall is a regular spot for many chinese
locals who stays around Chow Kit and today
attracts many tourist to come experience pan
mee in the alleyway.

15. Neighbouring
building
provides extra
shade,
increasing
comfort level.
Well structured stall with
corrugated roofing, creates a
more formal and permanent
dining experience in the
alleyway.
Cooking station is located at
the front to allow visibility to
the pedestrian and traffic to
attract them to come.
Noise from the food stalls
does not affect the upper
floor of the adjacent buildings
as the roof acts as a sound
barrier.
Other end of the alleyway
acts as alternate access
for visitors and parking
space.
Dining tables and chairs
is set up till the outdoor
pavement to provide
alternative dining
experience for the
visitors.
Allocated
walkway in the
middle for
pedestrian flow
of alleyway.

16. CONCLUSION
In conclusion, being a place orientated almost entirely for food
which includes ingredient gathering, preparation and
consumption, the utilisation of alleyways for eateries does not
contrast the setting and identity of the place but rather
compliments and provide a bonus to create multiple dining
experiences. Chow Kit itself being a culturally rich site, a
strong sense of locality and cultural behaviors could be found
at alleyway food stalls.This hidden gem is yet to be revitalise
fully, but for what it can offer now is evident that cultural
influence and efforts from the community is infused.
From the research it is evident that regardless of the physical
condition of the food stall, people would still come and visit if
other factors like the food speciality and strategic location of
stall which plays a vital role in attracting visitors. The dining
experience does not need to often only satisfy the comfort
level of visitors but to provide a special experience intangibly
that leaves a mark in the visitor’s head. However it is evident
that with the balance of built quality, rich culture and dense
visitors, alleyway food stalls can thrive and compete with other
“formal” restaurants.

17. REFERENCES
1. Rejuvenating Chow Kit. (2015). Retrieved from http://www.focusmalaysia.my/Assets/rejuvenating-chow-kit
2. M.F. Frisker & D.O. Tenna (2008). Food, Architecture and Experience Design
3. Filthy reality in back alleys - Metro News | The Star Online. (2016). Retrieved from
https://www.thestar.com.my/metro/metro-news/2018/06/13/filthy-reality-in-back-alleys-checks-on-eateries-following-r
eaders-tipoffs-show-common-problem-of-po/
4. Breathing life into backlane - Metro News | The Star Online. (2019). Retrieved from
https://www.thestar.com.my/metro/community/2016/07/26/breathing-life-into-backlane-mpsj-beautifies-puchong-lane-
and-plans-to-turn-it-into-a-hub-for-trader/
5. Batam’s back alley street food stalls are what you’re missing out on. (2019). Retrieved from
https://sgmagazine.com/travel/news/batam-back-alley-street-food-stalls-are-what-you-missing-out
6. In the hustle bustle of Chow Kit | Malay Mail. (2017). Retrieved from
https://www.malaymail.com/news/eat-drink/2017/06/05/in-the-hustle-bustle/1392297
7. Chow Kit. (2015). Retrieved from https://en.wikipedia.org/wiki/Chow_Kit
8. Bedford, S. (2016). A Traveller's Guide To Chow Kit Market, Kuala Lumpur. Retrieved from
https://theculturetrip.com/asia/malaysia/articles/a-travellers-guide-to-chow-kit-market-kuala-lumpur/