The Star

"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.

Tan with some of the outlet's signature dishes.

When he returned to Malaysia, he searched in vain for that particular dish in his hometown Penang. However, he could not find anyone selling Mee Sua Tow.

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