Rojak or known as salad among non-Malaysian is a jumbled mix of variety of ingredients into a tasty salad called rojak by the local. This sweet-sour-spicy fruit rojak by the lady boss has the right combination of fresh fruits chopped into bite-sized pieces is brought together by the dressing, hei koh (thick sweet black shrimp paste). Garnished with crushed peanuts and crispy crackers definitely give a crunchy textures to the rojak. Ingredients consist of mangoes, cucumber, turnip (sengkuang), papaya and pineapple while leaving out the kangkung, fried bean-curd and fried yau char kuai (Chinese cruller).

Unlike any other pork noodle, it comes with clear soup without any porky taste and garnished with lots of spring onions. Very generous with vegetables and I like the Chinese Bean-curd Skin (Fu Chuk) the most. The pork was just nicely cooked to my liking.

Piping hot clear soup with fish ball to my preference. Very generous with vegetables and spring onions. Unlike any other Chinese Bean-curd Skin (Fu Chuk), this deep fried fu chuk is lots more thicker and crispier. Just love it to go with my bowl of Yee Mee.

The best bak kut teh (BKT) herbs and spices for home-cooked BKT for my family thus far. This the most satisfying ever and very close to the one we dine out with a lot more soothing taste. No murky colour as it will be a little off-putting if it is. Very fragrant with the smell of herbs and spices. Just too awesome. A bowl of rice please!

Make your own healthy BKT as easy as 123. A single sachet is enough for 4 to 5 pax.

There are many elements that determine the success of any particular noodles stall in attracting crowd at any time given.
Chewy noodles, fresh ingredients and most important the ultimate soup base. Pan Mee stall at Pusat Makanan Intan Baiduri is having a great soup base that could turn into almost any good bowl of noodles; bitter gourd fish paste noodles, herbal soup noodles, spicy noodles (ma lat), loh mee, just to name a few. In regardless your order, all the noodles are served in piping hot soup. No kidding! You might need to take your own sweet time of at least 30 to 45 minutes to finish a bowl of noodles especially the loh mee. Requested to make a bowl of Herbal Pork Free Yee Mee instead of Herbal Pork Pan Mee due to own preference. Still taste good, thanks to the savoury taste herbal soup with wolfberry (Gei Ji in Chinese) and Solomon's seal (Yuk Chuk in Chinese). The soup with some bitter taste towards the last few spoons paired up fairly well with the fish ball which don't taste fishy at all.Loh Mee with fish paste instead of pork. That's just to my liking with lots of vinegar. Yeah I like vinegar so much I request for more. Unlike other stalls, the fish paste is made of the right mixture of fish and flour. Non starchy and quite chewy. Piping hot thick gravy of the loh mee definitely make you enjoy your bowl of noodles slowly. Another favourite of mine. Pork free and replace by anything other than pork. The ma lat (spiciness) flavour just nice and no bitterness towards the end. The ma lat flavour complemented the piping hot loh mee gravy so well as it turned out to be quite spicy and very hot. Be warned, your tongue may numb after a while or tears rolling down your face. Ya don't play play, try it if you dare.There are other must try noodles namely Bitter Gourd Fish Paste with Crystal Vermicelli, Spicy (Ma Lat) Yee Mee and Dry Pan Mee. The Crystal Vermicelli goes very well with the clear bitter gourd soup. Next on my to-try-list will be the lady boss Tom Yam Pan Mee. Slurp ....