During my school days, Ooi Noodle House was renowned as one of the best spots for pork noodles in SS15, and we were regular customers back then. They used to operate at a corner lot coffee shop across from Carrefour in SS15. Recently, I revisited after all these years, and the long queues are still as intense as ever, with wait times ranging from 45 to 180 minutes for a bowl of pork noodles. One thing that hasn't changed is their generous portions of ingredients. The key to their exceptional pork noodles lies in the soup base—a rich, sweet, and fragrant broth made from pork bones and meat that warms you from the inside out.

Kiang Kee Bak Kut Teh 强记肉骨茶 The most famous bak kut teh in Johor which you must try at least once. The bubbling hot stock, aroma of soy sauce and braised pork, leading to the climax of delicious bak kut teh with large chunks of bak kut meat and bones, tender lean meat clinging feebly to rib bones. The meat surrenders its weak grip to gentle tugging with the teeth. The braised pork trotter was a good side dish with just the right amount of savoury sweetness and those lovely fats and skin. Pork tripe soup side dish - comforting but not quite enough peppery kick for me. BKT goes with a warm puer tea is just a perfect match.

海威传统手工云吞面 / Hw Wan Tan Mee Wantan Mee” or somehow famously known the Wanton Noodle by the locals is all the while among the Chinese’s traditional authentic noodles eatery taken by the locals since decades on our nation, which can be found everywhere carrying with respective home recipes and combinations. Here in the southern nation, we found and being successfully recognised among the best recommended Wanton Noodle House “Restoran HW”. Local-made tiny round chicken egg flour noodles (wantan mee) boil-cooked in seconds, mixed with their home prepared soy sauce broth, and finally served with daily roasted char siew (roasted pork), crispy deep fried wantan wrapper sheet/cracker & veges, taken sided with a bowl of their wantan (pork dumpling) soup will be their perfect combination of HW Wantan Mee eatery that you must have a try when reached Johor Bahru. Especially the wantan noodle’s chewing bites & smooth fair salty taste itself into mouth that cannot aside here. To have it at a different level, take away and try eating their HW wantan noodle after their home prepared soy sauce broth fully absorbed into their noodles. Double thumbs up 👍🏻👍🏻

Yu Ai Seafood Noodle has been a trademark for Segambut. It was there since long time ago. At least my 1st visit to this restaurant was 15 years ago. It served the best curry seafood noodle and tom yam seafood noodle in town. Trust me, the fresh fish meat, squid, oyster, prawn together with the perfect blend curry spices + coconut milk soup are the best combination together with mee hoon mee! Please try their "balacan" if you want to add more "kick" to your curry / tom yam seafood noodle. Well, good things come with a price. 15 years ago, one bowl of seafood noodle is around RM8. Nowadays, one bowl of seafood noodle comes close to RM30+. However, compare to the current inflation. I would say is value for money. Worth to try, currently is the most satisfying curry noodle I’ve eaten 🤣👍🏻

Restoran Hock Kee Ulu Yam Loh Mee in Taman OUG serves Loh Mee, a noodle dish where they make use of yellow flat noodles drenched in thick, starchy gravy. The soup is made out of corn starch, an assortment of spices as well as egg, a key ingredient in ensuring smoother consistency. Savory to the palate, the dish is accompanied by a myriad of condiments: a half of a boiled egg, fish cakes, meat slices. They do serve Marmite chicken wings, spongy fish cakes and lobak.

Food all taste above average yet cheap. Worth to revisit.

Oakland Pork Noodle

Spinach WanTan Noodle from Yau Khan Restaurant This spinach wantan mee is different from the usual yellow ubiquitous variety (serve with black sauce). The thing that I like bout this spinach wantan mee is the clear sauce is flavourful and tasty. The spinach noodle is soft and springy whilst is little more starchy compared with the normal yellow wantan mee. I had this since I was a young boi. Great noodle, all time favourite

Kai See Hor Fun – Shredded Chicken Kway Teow (鸡丝河粉) The secret of this noodle dish lies in the incredibly flavoursome soup coupled with the vividly orange layer of oil that comes from boiling the prawn heads. A handful of shredded tender poached chicken, halved shrimps, and chopped chives. You may find yourself downing a bowl in record time; slurping up every strand of the noodles and drinking up every drop of soup.

Cheung fun is also known as ‘Chang Fen,’ and it’s a type of dim sum dish. The dim sum includes single small portions of food. And you know this one then you will serve in the small basket or small dish. One of the most common meals on the menu is the Cheung fun when you visit any dim sum restaurant. It stands out for having light flavors; as such, you can enjoy it best for breakfast. Nonetheless, you can also use it as a snack. Most people like it a lot more because it’s easier to digest. Very traditional way to have it with an half cooked egg, special blend soy sauce with some toppings on it.

Awesome texture and delicious. Savoring A 70-Year-Old Heritage

Not too bad. Good try👍🏻