When you reach this location, you may want to ask “why does this eatery have two sign boards?”

One for Bakuteh (the Malaysian Chinese Herbal Pork Ribs Soup ) and  another one for the handmade Xinghua Mee Sua (Vermicelli).  However the patrons seem to know exactly what to order. Besides their signature Bakuteh Mee Sua, a variety of different Mee Sua dishes are available here too.They are Fried Mee Sua,  Bakuteh Mee Sua, Wine Mee Sua and Tom Yam Mee Sua.

The large variety of dishes that can be made by using Mee Sua is simply amazing! It’s possible solely because this is no ordinary Mee Sua, but Handmade Xinghua Mee Sua that has been in the family for two generations. It’s no wonder patrons here are unanimous in claiming the Mee Sua here to be in a class of their own.

How is the taste?

“It’s tastier, springier. It’s delicious. The Mee Sua here taste better. I’m not from Xinghua but I like Xinghua cuisine.  The Mee Sua here do not clump together when cooked.”

“The Mee Sua is unique, you can’t find it elsewhere. I come for the Bakuteh Mee Sua.  Bakuteh Mee Sua is the proprietor’s own recipe. Springy and soft Xinghua Mee Sua is coupled with the nourishing herbal goodness of fragrant, luscious Bakuteh soup. The flavour is simply exquisite. “

“Mee Sua remain firm and al dente in soup. Their texture and flavour is a perfect complement to the soup. Bakuteh Mee Sua is this eatery’s signature dish. Bakuteh soup by itself is too rich, this tastes lighter. This is more aromatic, tastier too.”

Bakuteh Mee Sua

Axian: At the sight of this bowl of Bakuteh Mee Sua, I have the irresistible urge to share a love story with everyone. Once upon a time, there lived a handsome Mee Sua master and a beautiful cashier, this fated couple met and fell in love.

Just look at how excited Mr Cai gets at the mention of his love life, perhaps it never did cross his mind making Mee Sua would eventually win him his wife.

Axian: What I’m really curius about is how this dish came about after the two of you fell in love. I’ve never heard of Bakuteh Mee Sua before today.

Mrs Cai: Ever since I was young, my family back in my hometown runs a Bakuteh business, I’ve been learning how to make B Bakuteh from young. I married Mr Cai who makes Mee Sua, after I married him, I realized that some patrons find Bakuteh with rice to be lacking in texture, it came to me that I could add the Mee Sua my husband makes into my Bakuteh soup.

Axian: I see, the collaboration of two families. A family which is devoted to making of Mee Sua, and another family which runs a Bakuteh business. The union of these two families brought about the creation of this Bakuteh Mee Sua. This can be considered the fruit of your love then.

I guess for the proprietor, what is even less expected is that his marriage would bring together the completely unrelated Bakuteh and Xinghua Mee Sua forging them into this exceptional Malaysian delicacy.

Apart from Bakuteh Mee Sua, this place offers other dishes such as the traditional Xinghua Pork Ribs & Beancurb Soup. Thick soup Mee Sua, Tom Yam Mee Sua, wine Mee Sua, Fish Mee Sua and Fried Mee Sua.

Fried Mee Sua

“Fried Mee Sua looks deceptively easy to prepare but one needs to be a skilled cook to not burn the Mee Sua and retain its al dente texture. “

“The proprietor’s Fried Mee Sua is firm and springy, flavourful and aromatic, this disc is cooked to perfection. I always order the Fried Mee Sua. “

“Each strand of fried vermicelli remains intact, not mashes to bits.”

Wine Mee Sua
Wine Mee Sua, plain Mee Sua is doused in sweet and delicate Rice Wine. Take a spoonful of this Mee Sua with some soup and savour the lingering aftertaste of wine.

Tom Yam Mee Sua

Tom Yam Mee Sua, this hot and spicy Tom Yam soup brings a whole new taste to the plain traditional Mee Sua. Every mouthful is guaranteed to be a thrill for the senses. Tom Yam Mee Sua is cooked with fresh large prawns, it’s ideal for people who like strong flavours since Tom Yam soup is rather spicy.

Fish Mee Sua

Fish with Mee Sua, sweet and tender slices of Red Snapper coupled with smooth, luscious Xinghua Mee Sua immersed in an aromatic and flavourful broth, what a delectable dish.The taste is unique, great texture, great flavours.

Thick Soup Mee Sua ( 糊粉)

“Hu Fen” ( Thick Soup Mee Sua ) is a traditional Xinghua dish. Mee Sua is first cooked into a soft mush before ingredients like carrots, mushrooms and dried beancurd are added. The thick soup and soft Mee Sua are a perfect combination producing a delicate texture that is neither too mushy nor too soupy. It’s very traditional. Very nice and light flavours.

Handmade XingHua Mee Sua

All of the Mee Sua served at here are handmade by the owner himself.  When making Mee Sua only the initial step of mixing dough is carried out by machine. The rest are all done by hand. Over the past decades the owner has been insistent on not using artificial preservatives, the alternates to adding preservatives is to add brine.

Wouldn’t adding brine make Mee Sua very salty? It’ll be salty, Mee Sua will have to be blanched in boiling water before use.

Actually Mr Cai could have oven-dried and bleached his noodles instead of depending on the unpredictable weather to sun-dry them. However, in order to keep his noodles free from food additives. Mr Cai has opted to dry his noodles in this laborious and time-consuming way. So you’ll have to depend on the sun to dry these noodles naturally.

Axian: Hand making Mee Sua is tedious indeed, however coming to this place which sells traditional handmade Xinghua Mee Sua is like visiting a museum for Mee Sua. A wide variety of Mee Sua dishes are sold out here at the front. Mee Sua are made in the room beside the owner’s residence. The back of the compound is where Mee Sua are sun-dried. Coming here, not only will you get to try a wide array of Mee Sua dishes, you can also see for yourself how Mee Sua are made from scratch with no bleaching agents or artificial preservatives added, you can enjoy the Mee Sua here with no worries.

XingHua Tradition

Axian: I’ve heard it’s a Xinghua tradition to eat thick soup Mee Sua on New Year’s Eve.?

Mrs Cai: That’s right. It was said that on the eve of new year the men of Xinghua came back from war but there were only leftover noodles. Bits of noodles which were cooked with leftover vegetables, producing this dish.

Axian: I see, they made use of what they had on hand and created this dish. This dish celebrates the day the people of Xinghua returned home from war and embraced peace. That’s right.

“Mee Sua are also known as Longevity Noodles, they symbolize long life and are said to turn calamities into blessings for the migrants from Xinghua, Fujian Province, Mee Sua is more than a traditional festival dish, it is an essential part of everyday life and a form of cultural identity. My family has been eating Mee Sua since young. My grandchildren and my sons eat Mee Sua too. The tradition of eating Mee Sua is passed from generation to generation, it has become a habit. This is indeed handmade Mee Sua in every sense of the word.

From continuing the trade to cherishing it from inheriting this skill to passing it on,  Mr Cai’s passion for hand making noodles did not spring overnight but rather took root and flourishes with every knead of the dough, every flick of the hand when stringing noodles and every bit of swear and toil that went into the making Mee Sua.

• Address: 1,Batu 5 ½, Jalan Kapar,42100 Klang, Selangor, West Malaysia.
• GPS COORDINATE 卫星导航: N 03° 5.102’ E 101° 24.088’
• Tel: +603-32911575

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