Yong Seng Mee Hoon Kueh. Pelangi. Johor JB 榮成麵粉粿

Yong Seng 榮成麵粉粿 in Taman Pelangi has the best mee hoon kueh that I have tasted so far - I mean their hand made kueh really wowed me 😮



We stumbled upon Yong Seng while food spotting around Taman Pelangi. It's a humble old mee hoon kueh and pan mien stall which is really quite common in Johor Bahru.



We were wondering if we should bet the day's calories on Yong Seng when we saw this young man plucking leaves, one by one off big bunches of sayur manis.




Fewer and fewer mee hoon kueh stalls use sayur manis nowadays and I haven't seen this vegetable in Singapore for a while.



Yong Seng has been here at the intersection of Jalan Perang and Jalan Kuning for nearly twenty years (since 1999). The stall is known as 荣成大树下面粉粿 which means Yong Seng Famous Mee Hoon Kueh under the Big Tree because there is a little banyan tree 榕树 at the stall.



We each ordered one bowl of mee hoon kueh in soup with additional raw egg and fried tofu sheets.



We love Yong Seng's mee hoon kueh. The hand torn kueh is thick and is smooth outside. It is spongy to the bite - soft outside with a slight firmness inside. The kueh has the subtle sweetness of wheat flour and is done al dente which I love (but I have seen folks described it as "undercooked".) Some folks also feel the kueh is too thick, but I like the texture lah 😄



Ms Tan Swee King, the lady boss and her crew at Yong Seng hand rolls and tears the mee hoon kueh by hand, so it comes out in irregular shapes and sizes. Every piece of MHK looks, tastes and feels slightly different, so it is more fun to eat.

Ms Tan originally from Muar simply took her family's mee hoon kueh recipe to serve at Yong Seng (which she founded with her husband). So, this is really comforting mum's cooking at Yong Seng.



We had pieces of these fried bean curd skin with a thin layer of fish paste sandwiched in between. The savoury "biscuit" still had a bit of crispness despite soaking in the soup.



In the bowl of soup together with the kueh, there were a raw egg, pork balls, fish balls, lean pork slices, crispy salty fried anchovies (ikan bilis) and fried shallot.



I don't know why but I am always bias in favour of mee hoon kueh with sayur manis - I always feel that they belong together -  no other greens will do, not choy sum, not kangkong - only "mani chai" (in Hokkien language).

Yong Seng get their sayur manis from Kota Tinggi. The plants are harvested before sunrise and delivered to Yong Seng early in the morning. So, the sayur manis at Yong Seng is extra fresh.

The small green leaves are fibrous but because it is so thin, that it is easy nice to chew. The chewy leaves provide a nice variation in texture, complementing the mainly soft and tender ingredients in the dish. The leaves have a subtle sweetness, hence the name sayur manis which means "sweet vegetable" in Malay.



Yong Seng's cloudy broth has a heavy body and robust savoury-salty taste. It's a tad on the over salty side for my taste buds. But, taste is subjective and it might be just nice for you, just as it is right for Yong Seng's many fans.

The broth is made by boiling pork bones, fried anchovies and soy beans for 7 hours before serving, and simmering for hours more in large steel pots through the whole business day.



Ms Tan recommended that we come back for her dry version of mee hoon kuey with their signature chili sauce (which we saw many customers eating).

Our bill came to RM23 for two large bowls of mee hoon kueh with add ons and also drinks.



👉 I love the thick hand torn mee hoon kueh at Yong Seng. Will be back for the dry version 😄

Johor Kaki's list of the Best Mee Hoon Kueh in JB 👈 click



Restaurant name: Kedai Makanan Dan Minuman Yong Seng 榮成大樹下馳名麵粉粿
Address: Intersection of Jalan Perang and Jalan Kuning, Taman Pelangi, Johor Bahru
GPS: 1°28'56.3"N 103°46'30.8"E | 1.482306, 103.775225
Hours: 10:00am - 10:00pm




Non Halal

Date visited: 4 Dec 2017

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