For fans who have been waiting for updates on Restoran Tiam Oon, my apologies for the delay. They moved to Taman Kok Lian, sandwiched between 4 1/2 mile Jalan Ipoh and Jalan Kuching, somewhere near the exit to the Duke Highway.
Tiam Oon is now operating in the compound of a temple, with dining tables in a little garden compound. It's nice and airy outside and somewhat better than the stuffy covered area.
Tiam Oon has gained fame for its' three color pan mee. It's made using three types of flour using pumpkin (orange), yam (purple) and spinach (green). The anchovy stock is a perfect foil, nice an flavorful but not overpowering the subtle taste of the various noodles. Highly recommended.
The khow yoke noodles are sinful. The fatty, melt-in-your-mouth khow yoke make a great topping for the simple noodles topped with both spring onions and deep fried shallots. Recommended as well.
For a lighter choice, try the fried beehoon. Make sure you squeeze the provided calamansi on the noodles and give it a toss. The tanginess of the calamansi takes this dish to a higher level. Recommended.
A nice side dish would be the Thai style deep fried taufoo. Crispy on the outside and soft and juicy inside, the taufoo is topped with julienned cucumber and jicama (sengkuang) with a sweet spicy peanut sauce. Good to the last drop.
You can add your favorite style of chilli (chopped cili padi, pounded chillies or chilli sambal) according to your own liking.
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| A closer look at the 3 color pan mee |
Contact : 016-655 3773
