Tasty Tenom Fried Noodles

The Mee Goreng Kering Tenom at Tasty Tenom in Plaza 333 arrived with a good hit of wok hei, setting the stage for a satisfying meal. What stood out most was the use of Tenom noodles, which gave the dish a firmer, chewier bite — a texture I really enjoyed.

Tenom noodles hail from the town of Tenom in Sabah, known for their distinctly firmer texture due to the egg-rich dough and lack of alkaline water (kan sui) that is typically found in wantan noodles. This results in a dense, slightly springy bite, making them excellent for frying as they hold their structure well, even when tossed in high heat.

For this plate, I opted to have it with sau nyuk (roast pork). While the meat was well-seasoned, the skin had lost its crispiness, but the overall flavour was still enjoyable. At RM12, it was a decent dish.

I also tried their siew mai (RM7.50), which featured chunky pieces of pork with prawns inside. The taste was decent, and the size was definitely generous, making it a good addition to the meal.