This noodle is not widely known by local. The noodle were first stir fried then cooked into soup. Thus, the name 炒煮面 (Chau Zu Mian; directly translated as stir-fry-cook noodle).
The noodle has a distinct flavor where you can’t forget the taste after you taste it.
The stall owner started business at a small hut near Kepayan, then in later date, he moved to current restaurant with proper water supply and electric (yup he started off with almost nothing but a wok).
It has been more than 15 years since I had the first bowl.. And fell in love with it. I’ve visited this restaurant at least a 100 times.
Available from dinner time until late.
Location: New Towering Restaurant