MEE jawa, also known as mee rebus, is one of the local favourites when it comes to noodle dishes, due to its unique blend of ingredients. Those living in Kajang, Selangor, can enjoy an excellent bowl of mee jawa from a stall at Restoran Fan Wah, right in the heart of Sungai Long. The business, now passed on to the third generation of operators, started out in Teluk Intan, Perak, before moving across the state border to Sungai Long.
It is now operated by cousins Linda Chew, 59, and Penny Chiew, 52. “We have been operating in Sungai Long for 18 years,” reminisced Chew, before sharing the hardships they faced during the haze season and the Covid-19 pandemic, both of which forced temporary closures. “This mee jawa recipe was passed down from my mother in Teluk Intan,” added Chew.
To start off, patrons can choose between yellow mee, mee hoon or a mix of both. I would personally recommend the yellow mee option for better texture and to retain the “originality” of the dish. Each bowl of mee jawa comes with noodles in a rich, thick soup with cubes of potatoes and tofu, garnished with spring onions, bean sprouts and hard-boiled egg.
Then there’s the lime for patrons who want the added “kick” in their meal. The dish is topped off with a generous portion of their homemade fried crackers. Chiew (left) and Chew in front of their stall at Restoran Fan Wah, Sungai Long.
Best eaten right away when served, the crackers are fragrant, crispy and not too oily, with a mild taste.