Mian

For devotees of kampua mee, there’s Mian in PJ. Specialising in hock chew-style noodles, Mian (which means ‘noodles’ in Mandarin) sources their noodles from Sitiawan. Sitiawan native Guoyi grew up eating kampua noodles at his granduncle’s noodle shop, and after a stint selling Malaysian food in the United States, he decided to open Mian to introduce Sitiawan’s freshly made noodles to KL. Most of their recipes are gained from various sources; the traditional black kampua mee was from his granduncle, the prawn mee hoon came about after much experimentation, while the mee sua is also from family members. One more thing: come here early to secure a serving of their char siew, a slightly more savoury version that’s cooked in an Apollo oven.