03/05/2026
Sotong Mee Hoon is one of the must try dishes when you visit Seremban. This unique surf and turf dish had gain it's popularity among the locals since the 60s.
The owners first started it's operations inside a shoe shop at Jalan Murray (now known as Jalan Kapitan Tam Yeong) in Seremban. They would prepare the ingredients at the shop and later sell the dish using a wooden push cart as soon as dawn breaks. Customers would bring their own bowls to queue and buy the dish. Today, you can still find this dish sold at the famous Hioong Kee food stall at Pasar Besar Seremban. We at Mei Wei Kitchen also serve our own version on this unique dish!
When I first had this dish, I liked it so much that I decided to replicate the taste but to make it my own I tried a few versions and finally resolved with the current one.
To add more taste to the dish, the bihun is dry toasted for that char smell and the meat has to be marinated overnight for a stronger soy taste. The cuttlefish must be thinly sliced to add texture to the overall dish.
Any Seremban folks here please share some memories of this famous dish 👋
鱿鱼米粉是您到访芙蓉时必尝的美食之一。这道独特的海陆大餐自上世纪60年代起便深受当地人喜爱。
最初，这道菜的创始人是在芙蓉穆里路（现为甲必丹谭永路）的一家鞋店里开始经营的。他们会在店内准备好食材，然后在黎明时分用木制手推车售卖。顾客们自带碗碟排队购买。如今，您仍然可以在芙蓉大巴刹著名的雄记小吃摊找到这道美味。我们美味厨房也为您奉上我们独具特色的鱿鱼米粉！
我第一次品尝这道菜时就被它的美味深深吸引，于是决定复刻它的味道。为了打造属于我们自己的独特风味，我尝试了多种配方，最终确定了现在的版本。
为了让这道菜更美味，米粉要先干炒，才能散发出焦香；肉要腌制过夜，才能更入味。墨鱼要切成薄片，才能增加整道菜的口感。
芙蓉的朋友们，请分享一下你们对这道名菜的记忆吧👋
