Best Mee Suah in Subang Jaya

The oyster mee suah at Snackz It is proof that sometimes good things come in small packages. This little paper bowl of goodness is filled with the aforementioned oysters, mee suah, as well as chilli paste, shredded chicken, fried shallots, and a sprig of coriander for garnish. The mee suah is cooked in a thick soy sauce base to give the dish more body. As far as flavours are concerned, the shredded chicken works well with the mee suah and thick soy sauce base. The oysters help give a new dimension to the dish with its briny flavour, while the chilli paste gives the bowl a decent amount of heat, both of which help to elevate the dish even further. The use of fried shallots helps give another texture to work with besides the wet and thick mee suah.

The sharkfin mee suah has been a favourite of fans of Teow Chew cuisine around the Subang Jaya area for many years now. This thick and heavenly concoction is comprised of an abundance of seafood such as fish, prawns, crab sticks, fish maw and sea asparagus, as well as camouflaged shark fin, rice noodles and the aforementioned mee suah. The selection of seafood and camouflaged shark fin as well as the thick consistency of the soup go hand in hand very well, while the mee suah itself has the consistency that allows it to retain a pleasurable bite to make it stand out in the mix.

The fried mee suah at Restoran Keong Seng is kept pretty simple, yet it doesn’t skimp on flavours. The dish contains mee suah that’s fried with a generous amount of soy sauce, some fish cake, chunks of chicken/pork, as well as a few crunchy vegetables that include cabbage, bean sprouts, spring onions, and a few others. The noodles are fried to the point that it fuses well with the soy sauce base and is still firm to the bite whilst being easy to slurp in. The textural contrast between this and the variety of crunchy vegetables in the dish makes every bite of this plate of mee suah very enjoyable.

SRK Noodle House stick to their namesake and provide a mee suah dish that has an undeniable Sarawakian touch. A prime example of this is the Foochow red wine mee suah chicken soup, which features a chicken broth fused with red rice wine flavour and old ginger that has an incredibly distinct flavour. The flavour of the broth has been absorbed by the succulent chicken pieces, as well as the mee suah which is still firm enough to retain a good bite, yet delicate enough to just slurp in without any resistance. The bowl also has some spring onions thrown in for good measure as a garnish and for freshness.

Murni Discovery have taken fried mee suah to a vastly different territory with their signature mee raja dish. The mee raja is much lighter and simpler than most other plates of fried mee suah that tend to be very heavily flavoured with soy sauce and other flavourings. The plate consists of seafood ingredients such as prawns, squids, crabsticks, as well as decent chunk of vegetables that include spring onions, spinach, cabbage, as well as some chicken pieces thrown in for good measure. When you dig into the mee suah, the smoothness of the noodles is certainly there. This works well with the chunky and crunchy seafood and vegetables that are topped on the noodles.

The duck mee stall in Restoran Kwai Sun in SS15, Subang Jaya could be considered a hidden gem even to Subang residence. The stall has been at the forefront of the unique combination of mee suah and poached duck for many years. The duck has been poached to the point of tenderness, which goes perfectly with the smooth and firm consistency of the mee suah. The clear duck broth that envelopes both these components does a great job of adding a great deal of flavour to both components as they have absorbed it. The dish also comes with a sprinkling of goji berries and spring onions for some freshness.

The mee suah dishes at Putien in the SS15 Courtyard mall (namely the Mazu Mee Sua and the Putien Ca Fen) are definitely a cut above the rest. For starters, the mee suah used to make these dishes is handmade using traditional methods, following a recipe that’s unique to Putien. This makes sure the noodles don’t turn soggy once they’re cooked, which is very much the case with these two dishes. The dishes also contain a decent amount of vegetables such as snow peas, mushrooms, nuts and dry seaweed for garnish, as well as seafood like prawns and clams. The use of a fried egg greatly adds more body to the dish as well.