06.01.2016 Dinner
@ 面对面 Face to Face Noodle House USJ 10
8, Jalan USJ 10/1E, Taipan Business Centre, 47620 Subang Jaya
传统砂拉越干捞面 Traditional Sarawak Noodle $7.50
蜂蜜红枣茶 Honey Jujube Tea $4.30
Thoughts: The story of Face to Face Noodle House is quite fascinating (if it is true!). It began 100 years ago where the current owners great grandfather in 1903 left China to seek fortune in Hong Kong. After finding a sifu chef, as a young apprentice, he began to learn the rare noodle making of Jook Sing noodle 竹昇雲吞麵. It is still rare as the chef rides a bamboo log to press the eggs, flour, and other ingredients together.
At age 23, the great grandfather arrives on the shores of Sarawak and pioneered the now Sarawak Kolok Mee using the technique he mastered in Hong Kong on riding a bamboo to knead to dough that produces the chewy and spongy noodles of Kolok Mee. Fast forward to nearly a century later, where the founder of Face To Face decided to start a restaurant featuring the unique noodle-making technique inherited from his great-grandfather. Over the years, Face To Face has expanded to 30 outlets within Malaysia.
I have tasted quite a few Kolok Mee stalls in Kuching in my business trips for a few years. I do think personally, the mee here is comparable to that of those in Kuching. As a matter of fact, if it is any true of the story of Face to Face, it is the great grandfather of Face to Face that had created the Kolok Mee!
Rating: 5 / 5
@ 面对面 Face to Face Noodle House USJ 10
8, Jalan USJ 10/1E, Taipan Business Centre, 47620 Subang Jaya
传统砂拉越干捞面 Traditional Sarawak Noodle $7.50
蜂蜜红枣茶 Honey Jujube Tea $4.30
Thoughts: The story of Face to Face Noodle House is quite fascinating (if it is true!). It began 100 years ago where the current owners great grandfather in 1903 left China to seek fortune in Hong Kong. After finding a sifu chef, as a young apprentice, he began to learn the rare noodle making of Jook Sing noodle 竹昇雲吞麵. It is still rare as the chef rides a bamboo log to press the eggs, flour, and other ingredients together.
At age 23, the great grandfather arrives on the shores of Sarawak and pioneered the now Sarawak Kolok Mee using the technique he mastered in Hong Kong on riding a bamboo to knead to dough that produces the chewy and spongy noodles of Kolok Mee. Fast forward to nearly a century later, where the founder of Face To Face decided to start a restaurant featuring the unique noodle-making technique inherited from his great-grandfather. Over the years, Face To Face has expanded to 30 outlets within Malaysia.
I have tasted quite a few Kolok Mee stalls in Kuching in my business trips for a few years. I do think personally, the mee here is comparable to that of those in Kuching. As a matter of fact, if it is any true of the story of Face to Face, it is the great grandfather of Face to Face that had created the Kolok Mee!
Rating: 5 / 5
