Jenjarom’s Iconic Noodles: Tim Fatt Noodles

The most iconic food you would come across in Jenjarom is none other than this humble handmade yellow noodles. And you would have tasted it at some point in Jenjarom.

Yellow Mee, or some would call Hokkien Mee, is a yellow coloured noodle that resembles a slightly thicker version spaghetti, but with a robust, chewy texture.

In Malaysia, this noodle forms the base of many well-known hawker dishes such as curry mee, loh mee, Hokkien mee and mee goreng. They are usually blanched in boiling water before bring added to soup or stir-fried with meat and vegetables.

The One and Only Noodles Factory in Jenjarom

Ask any local in Jenjarom and they would know about Tim Fatt Noodles

Tim Fatt Noodles (復源興手工面家) has been making this traditional yellow noodles by hand for over 60 years. In the 1950s, it was started by Wong Chen Heong, a Chinese immigrant who decided to switch from being a vegetable seller to a noodle maker.

Everything from the mixing, rolling, kneading, spicing and cutting was done by hand, making it a tedious and laborious process. Now it has been succeeded by his son, Wong Thien Fatt.

Although some processes have been improved using basic machinery, they still use the original recipe to make the noodles.

The yellow noodles are parboiled in hot water

In the factory, you can see how the dough is kneaded using a large pin and human weight. It is then made into long strips, and parboiled in hot water, before being packed for selling.

Read more: 9 Must-Eat Street Food in Petaling Street

No preservatives, no “gan-shui” taste

The noodles are then packed after they are parboiled.

Commercially produced noodles are often added with lye water (alkaline water) to regulate the acidity, prolong their lifespan and give them the signature yellow colour. However, it can leave an odd aftertaste – what locals call “gan-shui” taste – when not cooked properly.

What’s special about the Tim Fatt Noodles is that they insist on making the product of their hard work without any chemicals or additives. As such they only retain their freshness for 3 to 4 days, and do not that “gan-shui” taste.

This dedication towards freshness is why Jenjarom food stall owners support their local trade by using their noodles to make their noodle-based dishes.

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From soup noodles to rojak

Around 70% of food stall owners in Jenjarom use this heritage food in their dishes, whether it is soup noodles, dry noodles or even rojak noodles. Yes, that’s how close this humble factory is to the community! These restaurants choose it due to their relatively low cost, satisfying texture and freshness.

The yellow noodles of Jenjarom makes an appearance in many dishes at Jenjarom.
Yellow mee in local Jenjarom rojak

According to several hawker stall owners, the noodles soaks up the flavours really well, meaning that the dish will taste delicious and fresh.

If you are looking for a souvenir to bring home from Jenjarom, you can buy a packet of fresh noodles to cook for yourself! It costs RM3.70 – RM4.40 per kilogram.

Watch the video:

Tim Fatt Noodles 復源興手工面家
Address: 154, Lorong 5, 42600 Jenjarom, Selangor
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