Friday, July 4, 2008
Sunday, June 29, 2008
We also serve many other dishes like the Seafood Porridge , Seafood Noodles, Tom Yam Noodles and Seafood Fried Rice. Food lovers should also try out our scrumptious side dishes like the Kerabu Mango , Baby Octopus, Seafood Roll and many more !
Price of main dishes like the Mee Sua Tow and Seafood Porridge are RM10 per pax while side dishes like the Kerabu Mango , Apple Beancurd and many more which price ranges from RM8 to RM16.
We currently have 2 branches around Klang Valley.
Branches located in :
SS2, Petaling Jaya Branch ( Open daily ) 10.00 a.m. to 10.00 p.m.
47300 Petaling Jaya
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SS14, Subang Jaya ( Open daily ) 10.00 a.m. to 10.00 p.m.
9, Jalan SS14/1,
47500 Subang Jaya
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Steven Seow : 012-2805387
Siew Peng : 012-4728387
Tel : 03-78779298
Fax : 03-78773293
Please call us to make reservations or take away orders.
If unsure of the location , please call us !
"During a trip to Xiamen in China more than 10 years ago, Tan Thean Choon, then 50, tasted the Mee Sua Tow dish for the first time and fell in love with it.
Mee sua is the Chinese longevity fine noodle and the dish Tan tasted was cooked in clear, plain soup but had a starchy appearance when served.
His frustrations led him to better things; he decided to start a restaurant that sells the dish.
Being innovative, Tan made changes to the dish he tasted in China by adding seafood, which improved the dish's natural sweetness.
Soon, Tan's Mee Sua Tow became a household name and his outlet in Prai attracted customers from everywhere, including those living overseas.
Business was so good that Tan decided to open two sister outlets – one in SS2 in Petaling Jaya and the most recent, Teow Chew Meng in Subang Jaya.
The outlet in SS2 is managed by son-in-law Steven Seow, while the one in Subang Jaya is run by his daughter, Penny Tan.
According to Penny, her late father was not a chef but he was talented in making modifications to dishes he had tried...."MORE
After all, it’s signature dish, Mee Sua Tow, is really Hokkien in origin. Also known as Mee Sua Kor, this is a dish of wheat vermicelli cooked into a thick, congee-like consistency.
According to restaurateur Steven Seow, it started when his late father-in-law, Tan Thean Choon, visited China about 10 years ago and tasted the rustic dish for the first time. He loved it so much that he learned how to cook it.
Back home, he opened a small stall selling mee sua tow in Chai Leng Park, Butterworth, and business boomed. Instead of cooking it the traditional way with minced meat, Tan gave it a seafood twist to make it more tasty.
“It was basically a one-man show at that time,” say Seow. “My father-in-law was a perfectionist who insisted on doing everything himself – from preparing the ingredients to the cooking.”
Worried that the old man would tire himself, his children persuaded him to teach them the skill. Soon, Teow Chew Meng restaurants opened in Penang and later in Kuala Lumpur, with the latest being the outlet in Aman Suria, Sunwaymas. Today, there are four outlets each in both areas offering a similar menu..."MORE
KY eats - Mee Sua Tow at Restaurant Teow Chew Meng, SS2 PJ
"I will definitely visit the shop again! "