Ever since I saw on Facebook the photograph of our local YB (Yang Berhormat/The Honorable) enjoying the mee sua here, I had been wanting to drop by and give it a try. As a matter of fact, I did take the trouble to go all the way there but I changed my mind about eating that when I caught a whiff of their Sarawak laksa. The fragrance swept me off my feet and I decided to have that instead.
Well, the other morning, I told my missus that I would take her there to try the Sarawak laksa (RM8.00) and of course, I grabbed the chance to try the mee sua…
The lady said that they had run out of the chicken meat but I told her that I would be fine without it. Just the soup and the egg with the mee sua would be more than enough for me.
I was given a discount of RM1.00 so I was charged RM7.00 (instead of RM8.00) for what I was served. It was somewhat red in colour and had the delightful fragrance of the traditional Foochow red wine but it was a bit lacking as far as the ginger was concerned. Initially, I thought it was a little bit sour but of course, I couldn’t tell whether it was this batch of red wine that turned out like that or this was usually the case here. Thankfully, I got used to it after a while and I did enjoy it in the end.
The mee sua was very nice, so very fine…
…exactly how I would like it! When I was younger, my mum would send me on errands to the market and sometimes, she would get me to buy mee sua, just that I cannot remember now whether she would ask me to buy the mee sua thow (head) or the mee sua boi (tail). One is supposed to be better than the other and according to this website, “I was advised the difference is the head has a smoother texture while the tail has a slight bite.” I saw in another website, however, that the middle is finer whereas the head or tail of the mee sua would be thicker and more suitable for frying.
Anyway, even though what I had that morning was pretty good and I had had some decent ones here, there and everywhere too, I still insist that the one here is my favourite in town.
As for my missus, she complained that the soup was a tad too salty for her liking with a bit too much msg and the serving was too big. All in all, she prefers the one here, our favourite so far,,,
…but I did like the one here a lot too.
In the meantime, while we were there, another YB stopped by for something to eat and he mentioned in passing that the dianpianngu from that same mee sua/Sarawak laksa stall was very nice. Hmmmm…it sure looks like I shall have to drop by here again another day to give it a try!
Well, that was our brunch for the day and we were so full after that so we decided to skip lunch in the end.
7七夜cafe (2.307862, 111.848497)…
…is located off Jalan Sena in the blocks of shops opposite Jalan Deshon on the right, the same side as Wikitea.
7 thoughts on “The middle…”
I like both Sarawak laksa and mee sua. To me, everything is the same whether mee sua “thow” or mee sua “boi”. I wonder if my Foochow DIL knows the difference or not. Now I am getting to like mee sua and other Foochow delicacies more after having a Foochow DIL in the family.. 😊😊. My hubby loves the “tu kar” mee sua cooked by my DIL and always sing praise to it. .
Tu kar mee sua? So far I’ve had it with tu kar pek ting eyok or tu kar char bee lau (the fragrant root). I wonder if there is any other way to cook too kha mee sua or not.
There is a difference between the very fine strands of mee sua and the not so fine ones, dunno thow or boi. The fine ones are nicer with soup, one can feel the smooth texture plus they are not as strong on the flour taste – the not so fine ones are great for frying or having dry e.g. in Bovril mee sua.
Gee, I didn’t know that there is a such thing as mee sua thow and mee sua boi :Duess
My guess is the West Malaysian mee sua is factory made so never mind if it is the head, tail or the middle, it is all the same. My brother in New Zealand would buy those – not the same, he said…not nice,nowhere near the ones from Sibu. He’s mighty glad that there is someone there importing the mee sua and the kampua mee from here now.
Love me a bowl of fuchow mee suah but they’re quite rare to get here these days.
…and if any, they would be the factory made noodles – not as nice, they say! Thankfully, not a problem here.
Oh yes, I am very fond of the fragrance of a hot, steaming bowl of laksa.
Anything with all those spices that go into the cooking will never fail to please. Bursting with flavours!