Three down…

Yes, I went back there again because there are still a lot on the Seremban guy’s menu that I had yet to try.

This time around, I had his yee mee in mind. I did not want the Cantonese version as that would have the same egg gravy as in the wat tan hor or the Cantonese ying yong and I already tried that the other day. Besides, we had a very nice one here (but at over 3 times the price) not too long ago and furthermore, I did try cooking my own once and it didn’t turn out too shabbily.

I was thinking of ordering the soup version but decided against it as, for reasons unknown, the guy is not serving his in a claypot like all the claypot yee mee that I had had before. As a matter of fact, he does have something on his menu that will be served in a  claypot.

In the end, I decided to go for the braised yee mee (RM5.50)…

Noodle Bar braised yee mee 1

…which, if I am not wrong, is something like the moon mian that I always prefer when going for our local Foochow fried noodles.

Yes, it was very nice. The noodles were perfectly done, not too soft, not soggy and not hard either. It sure tasted great and while I was enjoying it, I could detect the taste of pork fat crusts…

Noodle Bar pork fat crusts

…and true enough, I managed to locate a few in the dish.

Unlike in the peninsula/mainland, you will never find anyone doing it here – they will throw a few pieces of pork fat into the hot wok to render the lard and then use it to fry the noodles, be it their KL Hokkien mee or their Penang char kway teow so when you eat it, you will find the crusts amongst the noodles. Another thing peculiar to the other side is how they use a hot charcoal fire to fry the noodles…and for their Penang char kway teow, more often than not, they will use duck eggs. Maybe there is, maybe there isn’t but personally, I don’t think I know of anybody doing that here.

Yes, I would say this…

Noodle Bar braised yee mee 2

…was good too and I would not mind having that again sometime. Unfortunately, there is more that I have yet to try. Three down, still a long way to go. Perhaps the next time around, I shall try the Moon River – I spotted it on the menu that morning!

NOODLE BAR is located at the GRAND WONDERFUL FOOD COURT (2.309601, 111.845163) along Jalan Pipit, off Jalan Dr Wong Soon Kai, on your left just before the Petronas petrol station a short distance from Delta Mall. You can also go in via Lorong Pipit 4, turning left into the lane at the junction where Starbucks Sibu is located and go straight ahead from there.

Author: suituapui

Ancient relic but very young at heart. Enjoys food and cooking...and travelling and being with friends.

8 thoughts on “Three down…”

  1. The braised yee mee doesn’t look very appealing from the pix but as long as it tastes good that is all it matters. They use cabbage in their dishes instead of greens.

    Only this guy. Don’t think it is a semenanjung thing but yes, they do add cabbage in KL Hokkien mee…and Chinese cabbage in Cantonese fried. I don’t mind cabbage or sawi though I wouldn’t mind more.

    Yes, I’ve noticed he’s not generous with his ingredients, just a few bits of meat and a slice or two of fish cake cut smaller – thankfully, all that he dishes out have been to my liking. I wonder if he has any “special” or “kay liao”. Will ask him next time.

  2. Guess this food must be superb otherwise you will not be wanting to try everything on the menu. 😀

    That is very rare.

    Yes, for one thing, so far so good – tried 3 and all good enough…and what he sells are not the common dishes found here, there and everywhere in this little town. Last time, had to go KL, Penang to enjoy, now no need liao!!!

  3. Not many stalls use charcoal nowadays… mainly gas, easier for them but of course, the former is much tastier anytime! Lard always enhance the dish… good to eat a bit once awhile.. some say it is better than the normal oil we are using.. 🙂

    Yes, supposed to be healthier than…palm oil! I saw people cooking using charcoal at a lot of places in Penang but then again, I have not been there for so many years now.

  4. I would imagine that trying the food at these various stalls probably inspires you quite a bit for at-home cooking! We often come up with recipes here when we try to replicate things we ordered out. I appreciate you sharing your thoughts on these dishes – I always learn new things when I come to your site!

    Glad you think so, do keep dropping by and thanks again for commenting!

  5. Oh my, I’d wanna have more of those lard please.

    Yes, sure looks like you guys over there love those – willing to pay to have extra added some more. LOL!!!

  6. I always ask for more lard whenever i am eating the sg version of dry prawn noodles. Good that you found a stall in which most of the food in their menu you like.

    Yes, and there’s more. Yet to go back again and try something else.

  7. I am pretty fussy with the doneness of noodles and pasta.

    Yes, same with the local noodles. I’m not fond of it overdone but the traditional Foochows like theirs soft, not so al dente so they would have to cook theirs a little longer.

All opinions expressed in my blog are solely my own, that is my prerogative - you may or may not agree, that is yours. To each his/her own. For food and other reviews, you may email me at

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