Tuesday, September 27, 2016

Mian @ Sunwaymas Petaling Jaya

It's been a momentous month for Guoyi & Jacy; the Malaysian couple not only became man & wife, they've also launched their first noodle-specialist restaurant, leaning on their Hock Chew familial heritage to offer the pride of Sitiawan - kampua mee - & more. Their thoughtful enthusiasm & careful effort could win over many fans: Noodles are sourced straight from Sitiawan (the northern hometown of Guoyi's father), with fresh deliveries every three days, while char siu, steamed chicken, wontons & accompaniments like pickled garlic, marinated nuts & chillies are painstakingly prepared in the kitchen to Mian's own recipes.

Customers have a choice of black or white kampua, served with char siu or village chicken, plus a bowl of wonton soup (RM7.90 for the 'small' pictured here, RM8.50 for a larger portion). The former, tossed in soy sauce in the favoured fashion of Sitiawan, is a bit tastier, with crisp lard & zesty garlic for a little uplift; the latter, a nod to the original preparation of Chinese Fujian, works better if you prefer lighter nuances, rounded out with minced pork & nuts. The noodles yield a pleasant, slightly sticky chew, while the char siu & chicken meet the mark for a meaty bite, their clean, natural flavours conveying a sense of time-honoured tradition, well-balanced with hot coffee made with Ipoh beans (RM2). The restaurant currently offers only about 70 servings of noodles daily, lasting through lunchtime, to uphold quality & consistency. There'll be even more reasons to return in a month or two, once Mian introduces signatures from Guoyi's mother's birth state, Penang - specifically, prawn mee & chee cheong fun. We're crossing our fingers that char kuey teow will be in the pipeline too, since that was what Guoyi cooked for food markets while he was studying in Hawaii - one of many anecdotes that helped define Mian's attention to detail.

Mian
9-1, Jalan PJU 1/3C, Sunwaymas Commercial Centre, Petaling Jaya. Open Tues-Sun, 8am-230pm.

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18 comments:

  1. Don't know which one to order, both the black and white version sound good to me, maybe order both? Hehehe.

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    1. CK: both is the best idea! ;)

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  2. edit: deleted previous comment due to typo

    Can't wait to try this - sounds absolutely tantalising!
    God those noodles...

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    1. Daryl: yay! Hopefully you'll enjoy Mian ;)

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  3. Love the white kampua! Can't wait to go back there :)

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    1. Michelle: I like the black one! Though both were pretty nice ;)

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  4. Oh my. I like! simple soul food! :D

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    1. Rebecca: ya, a young generation of Malaysians keeping the heritage of soul food burning ;)

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  5. Ahhhhhh!!! Sitiawan kampua, different from the ones here in Sibu. I've got my eyes on the gorgeous char siew slices. Yummm!!!!

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    1. Suituapui: oh yes, it'd be interesting for you to try this, since you're more used to sibu kampua! ;)

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  6. I see Kampung Koh sauce, it must be a legit place!

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    1. KY: they're quite serious about every single component of their food here! ;)

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  7. Ah, I see kampua mee with 'real' char siew (pun fei sau and well caramelised like KL ones...hehe!) and unlike those lean reddish types which are...hmmm...you know what I mean! And those noodles look a bit thicker....almost la mian-like.

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    1. Contact.ewew: heh, yeah, they made quite a deliberate choice here about the char siew, catering to those of us who prefer it this way. The noodles are the original kampua mee type ;)

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  8. I have never tried kampua before but since I love wanton mee, I reckon I will love them too. And I must have with char siew, the fattier the better :D

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    1. Phong Hong: this place is not too far from damansara uptown, so maybe you can check them out for lunch! ;)

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  9. The Kampung Koh is a must get "souvenir" if visit Sitiawan :P

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    1. Choi Yen: heheh, I assume you have a bottle stocked on your shelves! ;)

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