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During a trip to Xiamen in China more than 10 years ago, Tan Thean Choon owner of this restaurant, then 50, tasted the Mee Sua Tow dish for the first time and fell in love with it.

Mee sua is the Chinese longevity fine noodle and the dish Tan tasted was cooked in clear, plain soup but had a starchy appearance when served.

He came back to Malaysia and started the a restaurant selling that particular dish. His late father, a talented chef, had improved the Mee sua by adding lots of seafood like fish, prawns, squids and crabstick meat served in a pot if customers come in groups and in bowls for single diners. Other than seafood, customers also have a choice of other ingredients like abalone to be added into the dish.

Besides the signature Mee Sua Tow, there are also other main courses and side dishes.

The Teow Chew-styled porridge uses fish soup to cook the rice, which is not mashed, instead of plain water. The fish soup enhances the taste of the dish.

All the main courses such as the Noodles Soup and Tomyam Noodles have their own soup base.

Other recommended dishes are Octopus, Kerabu Mango and Three Taste Oyster dish.

Restoran Teow Chew Meng has total of 8 outlets mainly in Klang Valley and Penang. Look at the summary details below for specific location.

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Categories

• Chinese Flavours
• Malay Dishes
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• Authentic Asian
• Seafood Delights
• cafe Bistro
• Pub, Lounge & Bar