‘Mee Goreng’ or ‘Mamak Mee Goreng’ is one of the many favourite fab foods that Malaysians enjoy and there are many comments on who fries the best. What we look for is not the best but the one that can deliver a more traditional bouquet of flavours. The best is only if we have tasted all the Mee Goreng in the world, or at least in Penang for this case.
Mee Goreng literally meaning fried noodles is myth to have originated from Chinese ‘chow mein’ and believed to have been introduced by Chinese immigrants to Malaysia, Singapore and Indonesia when they immigrated from China. In its’s basic form it consists of yellow noodles, bean sprouts, egg, bean curd, crackers, fritters, chili and each individual cooks specially concocted gravy. Some stalls may also offer stewed squid or cuttlefish.
The Mee Goreng stall that is found at Chuan Foong (Yok Fong Cafe) on the junction of Jalan Tanjung Bungah and Jalan Chan Siew Teong reminded us of the oldskool flavours that we very much enjoy and look forward for. The stall has been in business for around 37 years in Tanjung Bungah and has been based in Chuan Foong for 20 years and opens 6 days week, resting on Fridays. Business hour starts from 2pm daily.
The stall still practices cooking with open charcoal flames that maintain a more distributed heat wave that will would evenly cook food and enhance its taste. 
Their Mee Goreng is sold at RM3.70 per serving. It has a balance of savouriness from the special gravy used to braise the noodles, sweetness from seasoning with sugar, heat from chilli and creaminess from egg. Some lime juice from a wedge of freshly cut lime provided a taste of freshness to the plate of old flavours.
Other than Mee Goreng, they also have Mee Rebus and Pasembur which are also favourite items sold by Mamaks in Malaysia. Their Mee Rebus is sold at RM3.70 per serving. Although it is not exceptional, but it is still good enough satisfy the occasional cravings.
Their Pasembur is price at RM3.50 per serving which come with juicy and crunchy roughly julienne cucumber and jicama (sengkuang in Malay), crispy prawn crackers, fluffy fritters, firm bean curds cubes, and a rich hardboiled egg. We especially like the prawn crackers, which were well seasoned, that went well with its thick sweet and spicy gravy.
Overall, the Mee Goreng is well flavoured and has that unique wok sear aroma and taste, the Mee Rebus is a bit general in taste, and the Pasember is above average in texture and taste in terms of the ingredients and gravy. It would take us a few more visits to gauge their consistency for sure.
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