Building Bridges


In My Johor Stories: True Tales, Real People, Rich Heritage, I introduced my family – our grandparents and the family badminton champions in Where champions were born – and my parents, especially about my dad in We are OCBC.

Grandfather [Standing 2nd from Left] and
grandmother [Seated 2nd from Left] with
members of the Mak family
Readers got to know our grandfather or Ah Kong as the four-time Johor state champion and the woman he married, our grandmother, whom I had dubbed, The Real Champion.

In its sequel, My Johor Stories 2: Interesting Places and Inspirational People, I share more about the family and show our link to Johor pioneer, Wong Ah Fook.

In the course of my work, I met several people who I later discovered, are related through our link to the Wong family in Johor.

This intriguing discovery led me to talk to my mum about these people and she threw some light on how we are related.

My mum is the eldest daughter from her family of 11 siblings and because she used to accompany grandmother on visits with relatives, she had first-hand experience of meeting members of the Wong family.

Finally, I understood that grandmother’s aunts (her father’s two sisters) married Wong Kwong Yam, the nephew of Wong Ah Fook.

With Jack [Right] and Barney Lim at Kluang Rail canteen
So while mum had met the senior generation of Wongs, I’m meeting the younger generation members of the Wong family here.

Our Family Ties in the sequel, aims to kick start (those who are keen to know!) on a search of how we are all related.

As in the first book which has three sections: Memories, Portraits and By the Way, in Book 2 the first two sections continue while the third part is dedicated to Heritage Trades.

It was quite easy to pick the subjects to go into the Contents of my sequel as I considered each subject located in the various Johor towns with whom I have a special connection.

The Asian Pie Ladies at our pie-making workshop
My collection of stories on Interesting Places and Inspirational People took me on road trips from Johor Baru to various Johor towns to meet with the subjects/people who are featured under Portraits and Heritage Trades.

They include Macap, Kluang, Batu Pahat, Muar, Kulai, Kelapa Sawit, Pontian, Ban Foo near Ulu Tiram, and Desaru, as well as Melaka and Singapore where the families now live.

Self-driving to other districts is a breeze because of the network of comfortable highways and the use of road maps provided by Google Maps and Waze. The trips were more fun in the pleasant company of friends like Emily Dee and Florence Liew.

In Oct 2017, I made a road trip to meet some of my book subjects in Kluang, Batu Pahat and Muar. This initial visit was to brief them about my book sequel and let them know that I wished to feature them in this book.

Two subjects, one each under Portraits and Heritage Trades, are based in Kluang.

They are the Asian Pie Ladies and the Lim family who operates the Kluang Rail Canteen in the Kluang Railway Station.

Chan Sau Pheng [Right] sharing details about Han Cher Soh
I met Sarah Lee and Evonne Lee, whom I collectively call the Asian Pie Ladies, at their pie-making workshop in Kluang. When I got to know about their successful recipe book, I wanted to share it with readers.

From the number of stories I’ve written about the Kluang RailCoffee brand, the cousins, Jack Lim and Barney Lim, have become like old friends.

So it was comfortable for them to share their own memories about growing up, playing in the Railway Station canteen and helping to serve and sell when they were old enough to be useful.

With Linus Wong and his wife, Alice, on the Wongs of Senai
The subject in Batu Pahat is a 100-year old lady who is being cared for by her daughter, Chan Sau Pheng.

She is the only subject in this book who “chose me” because it was the old lady’s grandson, Ian Lee, who told me about his grandmother, the legendary Han Cher Soh, and asked me to include her in my next book.

When Ian told me to reach his mother in Batu Pahat for the story on his grandmother, I was cautious because I know it could be challenging (for me!) if I was to hear it in Chinese dialect.

“She is a retired English teacher,” he replied.

The two doctors Lim helping to translate their mother's
Eng Choon Hokkien into English for me!
While this assured me that our conversation should go smoothly, it was also rather intimidating that I later had to let a former English teacher look at my manuscript!

And with two visits to Batu Pahat, I was able to get the story and it is shared in, Madam Sweet Potato.

The story on the Two Wongs of Senai developed from the reactions from members of the Wong family who have moved to live in Kuala Lumpur and Singapore.

For the continuing story, I met with the eldest of the Wong grandchildren, Linus Wong, in Singapore who shared more details of their family’s legacy in Senai.

With Aw Lee Lang to review the Aw Pottery story
After making appointments to meet again, I made another road trip in May 2018 to Kluang, Batu Pahat and Melaka to meet the subjects for their stories.

The subject in Muar is the Lim family of Doctors, most of whom have relocated to live elsewhere.
                                             
Their 96-year old mother, Loo Siew Chin, was then in Muar with her son, Dr Lim Boon Seng. Madam Loo has a schedule to stay with her sons or daughters in various places, so I had to plan a trip to coincide with her presence in Johor.

I remember this trip was made soon after polling day and Madam Loo was back in Muar to cast her vote. I cannot forget the sight of her inked finger-tip when we met in the home of her son, Dr Lim Boon Aik, in Melaka.

With Mr & Mrs Er Cheong Kee and Henry Goh
at Desaru Fruit Farm for their story
With the help of her two sons, who translated their mother’s Eng Choon Hokkien dialect for me, we retrieved her recollections in English.

Their family story have been shared in the Chinese media but it is my privilege to document it in my book.

On my way back to Johor Baru, I also made a stop at Macap for photography at Aw Pottery Studio, a subject featured under Portraits.

The ‘Pottery Paradise off the main highway’ is a destination which was being restored by Aw Lee Lang, the youngest daughter of founder and sculptor, the late Aw Eng Kwang.

With the Lew family ladies at Volcano Thunder Tea Rice
In 2011, I had connected with Lee Lang, who operates Aw Pottery Northwest Inc. in Seattle USA, and after reading my published pieces on their family business, she was convinced  to come back to Johor to restore the work her father had started here.

Since then, I was back at the pottery studio a few times to meet with Lee Lang to update and review my story on her family.

I had already featured some of these subjects for publications like Johor Streets and The Iskandarian so what I needed to do was to update the information by visiting them or reach them by email or telephone.

Most of the subjects are English-speaking and computer literate so as a follow-up, I would liaise with them online or by telephone WhatsApp chats.

With Natalie Ngu at Yon Lai Pau in Kulai
But for those who are not, I had to be physically present to talk to them face-to-face, sometimes in Chinese dialect or with the help of a Mandarin/English translator.

I cannot forget my experience at the Desaru Fruit Farm because the boss lady, who is not conversant in English, made a remark about not knowing what I had written about them.

I suddenly realized she just needed to know the contents of the story.

To assure her that I had indeed written what she and her husband had shared with me in our previous meeting, I read my story about the Farm to her, bi-lingual – translating from English to Cantonese – almost ad verbatim!

With Hong Say Tee AKA JB's Coffee Shop King [Centre]
and his wife
Midway through my reading-translation, Florence, who was with me, asked me sotto voce “Are going to finish reading the whole story?”

I nodded, “Yes!” because this lady had the right to know that what I wrote was in fact all that she and her husband had shared with me.

I didn’t know where my Chinese vocabulary came from but I somehow managed to read their entire story to her bi-lingual. After I ended, she did not comment but I could tell from her body language that it had met with her approval.

It was a major exercise for me – a very exhausting one indeed – because I do not often speak in dialect and this (I must congratulate myself!) was quite a feat!

With Yeow Sien Soon at Sin Keng Wah Kedai Tilam
At Kelapa Sawit where I met with the Lew family ladies – mother and two daughters, Lee Lee and Lee Lin who serve Thunder Tea Rice at Volcano – there was a world of difference.

It was very encouraging because even though they hardly know any English, they just trusted me to share their story.

Then I finally connected with Natalie Ngu again whom I first met at Yon Lai Pau in Kulai. My Kulai makan-kaki first introduced me to their delicious steamed dumplings.

I was relieved that she felt comfortable enough to chat with me in English by telephone and text. But when I arranged to meet up, she hesitated.

With Grace Lim at Art52Gallery
It made me wonder why and just as I was getting anxious, she told me that she had just delivered her baby and her confinement period should be over in a few more days.

So this was why Natalie could not agree to meet me. Whew!

After waiting out her confinement, we finally met again to review my story on her family’s dumpling business which I discovered, had vastly developed to meet a growing demand.

Meanwhile back in Johor Baru, I had arranged with my friend, Jennifer, who would be my translator, to meet with her father-in-law, the gentleman better known as Johor Baru’s Coffee Shop King.

Mee Ho Seng Kee is now at Level 6
of Johor Baru City Square
Hong Say Tee is a spritely 95-year old man who enjoyed sharing his story but because he’s not conversant English, was irritated when I lapsed into English when I could not find the vocabulary in Chinese.

Then he would remind me in Mandarin, “Speak Chinese!”

We took a longer time to record his story simply due to his habit of repeating his story from the top each time I interrupted with a question or a request for clarification.

Maybe it was just his way of recollecting his thoughts but in the hours we spent together, I often found that I heard that bit before.

Maybe it was all good for me too because with each repetition, I could counter-check my notes and confirm that I had actually got the facts right!

I also met with Yeow Sien Soon better known as Ah Soon at Sin Keng Wah Kedai Tilam, to talk about his family business.

Haji Halim serving his grandfather's recipe Mee Rebus
at Angsana Johor Baru Mall foodcourt
This is the only traditional mattress-maker left here and Ah Soon was such a fountain of information as he shared his story in Cantonese and even demonstrated the art of mattress-making, just for my photos.

I observed that he is a friendly guy who had friends popping by to say “Hello!” or honking while driving pass his shop along Jalan Trus.

At the close of our chit-chat, I tested the waters with him and asked if he would accept my invitation to my book launch event, planned at a hotel.

“Of course, I will come,” Ah Soon replied with gusto.

He continued with a question: “How should I dress?”

“Like this?” with reference to his work outfit which comprised a pair of long trousers teamed with a singlet top.

The typical queue outside Hiap Joo Bakery at weekends!
I call it the Bruce Willis top because mum had commented after watching the Die Hard movie series that Bruce Willis would first appear in full suit, then strip to his white singlet while fighting the enemies.

He would have no further costume changes but ultimately end up with this top stained a deeper shade of green. This is the ‘uniform’ that Ah Soon wears at work!

The chatty (50+) Ah Soon was quick to say that I may not recognise him when he comes dressed in his after-work outfit which he claims, would make him look like 40+!

To meet with artist, Grace Lim, I went to Art52Gallery situated along Jalan Tan Hiok Nee where her art is displayed and sold.

Entrance to Johore Heng Photo Studio
She had completed some new work and I while I admired her nature and kampung inspired themes reminiscent of her growing-up years in Pontian, I overheard their conversation with a visitor that a piece of her art would be loaned to an exhibition in KL, held to commemorate the Prime Minister’s birthday.

I felt a tremor of excitement because Grace Lim’s art is being appreciated by a wider audience in KL, especially after one of her works was presented to Tun Dr Siti Hasmah Mohd Ali (the PM’s wife) at an event back in 2013.

Over the span of a few months, I also updated my heritage stories on Mee Ho Seng Kee, Mee Rebus Haji Wahid, Hiap Joo Bakery, Johore Heng Photo Studio and Kerala Restaurant, all established brands and household names in JB.

Eugene Kurisinkal and his wife, Emilda sharing the
Kerala Restaurant heritage story with me
Ask any Johorean (especially those in JB!) and they would tell you that they have enjoyed eating this or going there regularly since their childhood!

Finally, I headed off to Ban Foo located close to Ulu Tiram, to meet the guys who run the FOLO Farms.

The farm, a social enterprise which started in early 2015 and have since garnered numerous awards and accolades, have started doing something about the way food should be grown and making a difference in the community while leaving a legacy for future generations.

Someday in the future - maybe when I'm no longer here - someone may write about them as a heritage story!

With the FOLO farmers, Will Chua [Left] and
Dr Lemuel Ng with baby Ellie on his lap [Right]
Even though JB was once called Little Swatow because the dominant Chinese immigrant dialect group were the Teochew, the people in Johor, whether they were Hainan, Hokkien, Hakka or Cantonese, share the same entrepreneurial spirit as the early Malay and Indian traders.

While writing their stories, I saw a common thread that runs through these true stories of the struggles and triumphs of real people, some of whom arrived in Johor as immigrants and bond servants.

While some of these heritage stories may be familiar, some are exclusive to this book.

So do check out the untold stories that may be lost forever if they were not documented in My Johor Stories 2: Interesting Places and Inspirational People.

Thank you all for letting me share your stories! I’m deeply honoured by the privilege to bridge them together in my book and to celebrate the community that we live, work and grow in.

My Johor Stories 2: Interesting Places and Inspirational People, is now available in hardcover and softcover versions from MPH bookstores nationwide and online via www.mphonline.com 

First Female Member in RCJB


The Rotary Club of Johor Baru, the oldest Rotary club in Johor, made history this November 2018 when the first female member was inducted into the club.

Rotarian Elaine Liew Shu Fang
receiving her documents at her
induction into RCJB from club
president, Teoh Cheng Siang.
Formed in 1952, this male dominated club had recently welcomed several young male professionals into the club.

It is well after 66 years when the club finally admitted their first female member, Elaine Liew Shu Fang, a civil engineer by profession.

Ir Elaine has more than 10 years’ experience in civil and structural works for various projects that range from housing development, mixed development, commercial buildings, industrial buildings, high-rise buildings and infrastructural work.

Before becoming Managing Director of EFA Consultants, she worked with private consultant firms in Singapore and Malaysia.

Ir Elaine was invited to RCJB by Rotarian and Past President Ooi Kao Yang to attend the club’s regular meetings.

Through these meetings, she got better acquainted with the members and was impressed by the community projects this club was committed to doing here and abroad.

Among the projects is the Rotary Haemodialysis Center which opened in 1990 to meet the needs of patients in JB and inspired other Rotary Clubs to set up similar centres in Pontian, Kulai, Batu Pahat and other districts in Johor.

Rotarian Elaine Liew, taking her oath in
part of the induction ceremony
The club has conducted numerous Medical Camps, actively participated in the movement to end the spread of polio since 1985 and the eradication of dengue project.

The club was also involved with numerous social projects to improve the living conditions of the hardcore poor and underprivileged as well as through the Palliative Care Association of Johor Baru for the terminally ill.

In a simple ceremony, Ir Elaine was inducted into the Rotary Club of Johor Baru by club President Teoh Cheng Siang, in a historic moment where the first female member was welcomed into the club.

In her inaugural speech, Rotarian Elaine thanked the club members for welcoming her into the club and looked forward to applying her skills and abilities in working with the club to carry out their community projects.

Void by Shawn Shum


One bright evening, I walked pass a glass walled unit at Citrine Hub and saw the sign above its entrance which read: Void by Shawn Shum.

The glass-walled facade of Void at Citrine Hub,
in Sunway Iskandar
This name rang a bell. My thoughts flashed to this young chef whom I met at a restaurant review some years ago.

“So he’s here now and with his name boldly linked to his own restaurant…” I thought to myself with a tinge of admiration.

I don’t think I’ve come across any restaurant here that bears the chef’s name. This added a further spurt of admiration and spiked my curiosity to discover more.

These thoughts lingered at the back of my mind because I know it takes a great deal of confidence for a chef to attach his name to a restaurant.

Busy with my book project, other pressing matters took over my mind until a few days later when I received an invitation for a private dining experience at Void with Chef Shawn Shum.

A range of crockery and cutlery
hand-picked by Chef Shawn Shum
A quick check with my calendar assured me that I could accept this invitation and soon, it was all set for a few of us to meet at Void for Chef Shawn to impress us with an Omakase dining experience.

Armed with the attitude of, “Get ready to be surprised!” I’m ready to be wowed by how the chef would serve “something special on the plate” in the Japanese tradition of omakase.

Its late evening when I arrive to meet my friends at Void. In the rays of the setting sun, I can see that the restaurant’s glass walled fa├žade is tinted to shield from the glare.

Later I learnt that the restaurant design was dreamed up by the chef himself and he personally went shopping for the crockery and cutlery to create the desired ambience and dining effect he wished to present to diners.

I like the spaciousness inside the restaurant.

A few tables are arranged to one side of the restaurant while the opposite side is occupied by glass-walled wine cellar.

Diners sit at a counter that border
three sides of the open kitchen
Then we are invited to take our seats at the counter that bordered three sides of the open kitchen.

I spot Chef Shawn in the kitchen – working in full view of diners seated at the counter.

As I settled into my seat and watched the activity happening in the kitchen, I thought it’s a bold and courageous choice for the chef to let diners watch as he designs the dishes and welcomes them have a more complete experience of their food.

While I sit back to “enjoy my show,” a young lady approaches and politely enquires with each one of us, if we have any food allergies.

She introduces herself as Sunny and in her equally sunny disposition, she invites us to enjoy watching our food being prepared and explains that the restaurant’s open layout and long dining counter encourages diners’ interaction with the chef.

Sunny pouring the wine to serve
The Omakase is a leisurely dining experience of an 11-course meal so I watch the chef and his team as they work together to whip up the dishes while Sunny is on hand to describe each item as it was served.

But first, Sunny serves up a delightful Chilean red wine.

Eagerly anticipating the dishes that Chef Shawn has lined up to surprise us, we raise our glasses for a toast to good food and great company.

Sunny keeps up a lively chatter, answering my questions about the restaurant name and its dining concept that feature Japanese-French fusion food and clarifies that it is the brainchild of Chef Shawn himself.

At Void, Chef Shawn is not just filling a void in the culinary scene but he’s also not boxed-into a space that may limit his creativity to serve dishes that matches the diners’ discerning tastes.

While the dinner menu is a little more sophisticated with choices in an ala carte menu and a selection of Omakase experiences that feature various choices of meat, Void also serves good-value Brunch meals with options in a Vegetarian menu.

As she describes the delightful desserts, Sunny smiles modestly.

Chef Shawn [Right] in action in the open kitchen
When she moves to chat with the next diner, I head over to the dessert showcase to admire the cute but edible art that she has crafted for snacks and dessert.

Then the first course of our Omakase dinner – a warm and savoury tart for an appetizer – is ready to be served.

I pause because there is no cutlery to use and Sunny gently offers some helpful advice.

“Just use your fingers and pop it into your mouth,” she said.

Following her tip, I do just that and taste the savoury tart as it crumbles in my mouth. It’s an unusual but tasty morsel in a blend of cheese with marshmallow and seaweed.

Foie Gras Mousse served in an egg-shell set
within a small egg-case
Besides the next course of a hot bread roll – and it’s really hot-to-touch – with a side of melted butter (that needs no explanation!), Sunny is walking up and down along the counter to help describe each item as it was served.

I savour the next course of deep-fried Buttermilk Chicken served on a skewer, lightly marinated – crispy on the outside and juicy on its inside.

Next is Oriental Shrimp in chilled avocado mousse spread on a crispy cracker and resting on a burnt sheet of oil paper (No, please don’t eat this piece of paper!)

I like how the chilled avocado mousse tastes like semi-freddo dessert and shamelessly lick stray droplets off my fingers. [Yes, there is still no cutlery to use!]

The next item is presented in a small egg-case.

A serving of steaming hot French Onion Soup
I open it to discover a tea-spoon [finally!] and a soldier [toasted bread stick!] to dip into Foie Gras Mousse made with mashed potato and egg mousse sprinkled with truffle, served within a medium-sized egg-shell with an open top.

Ooh… the mousse is so smooth and tasty… and I’m glad there is a tea-spoon for me to scoop to the bottom of the egg-shell for the last delicious drop…

At the sixth course, there is cutlery to eat a salad created with multi-colour heirloom tomatoes drizzled with droplets of balsamic reduction dressing.

Steaming hot French Onion Soup is next. Topped with a generous layer of Gruyere Cheese, its savoury flavour is the perfect foil for the sweetness of the caramelized onions. Yes, I also finished the soup to its last drop…

Chef Shawn [Left] creates dishes in full view of diners
When the next item is served, it’s back to “pop it into your mouth” and I’m ready to use my fingers again.

I pick up the pink-coloured Almond Meringue which (I’m told!) to have a closer look at the topping of a square of cured pork fat and sprinkling of Pork Snow.

I’m not a great fan of pork fat but this time – just this time – I will brave it.

So I pop it in (my eyes are shut!) and chew to slowly savour an interesting explosion of flavours in my mouth. The sweetness of the crackling meringue in stark contrast with the salty cured meat…

When I open my eyes, I spy Chef Shawn working with strands of pasta and safely conclude that the next course must be a pasta dish.

Chef Shawn lends a hand to Sunny to serve the desserts
As Sunny serves the Unagi Angel Hair in a bento box that comes with a pair of wooden chopsticks (traditionally wrapped in cloth), she mentions that this is among the most popular items in their menu.

I can tell why. Fans of unagi – freshwater eel – will fall in love with the strong unagi flavour in this perfectly prepared pasta, tossed in butter and olive oil with a hint of chilli spice.

Then I’m reminded that we are ready for course No. 10, the main course item of either Mackerel (fish) or Iberico Pork, and I choose the latter.

My portion looks grilled with charred bits outside but when I slice through the meat and sink my teeth into the first bite, I know that this tender tasty pork was initially prepared by the sous vide method.

Finally, it’s time for dessert.

I can see that Chef Shawn has pretty much completed his task for the day so he moves over to the dessert section to lend a hand to Sunny, whose forte is in desserts.

Chef Shawn [3rd from Left] with some members
of his culinary team at Void
Our leisurely Omakase meal ended on a high note with a serving of Aerated Chocolate Mousse with a side of Hazelnut Snow and Orange Foam. Using a dessert spoon, I lift the light chocolate off the dish and see salted caramel oozing out. Mmm…

Situated in a relatively new development within Iskandar Puteri, Chef Shawn and his culinary team are certainly doing well in serving up an exciting dining experience at Void.

Restaurant Void by Shawn Shum is at A: 1-20 – 1-22, First Floor, Citrine Hub, Sunway Iskandar, 79250 Iskandar Puteri, Johor. [Non-Halal]

Open daily 10am to 10pm to serve Brunch and Afternoon Tea till 5pm and Dinner will be served from 6pm. Reservations recommended for dinner, Tel: +6011 – 5502 6828.

For promotions and updates, check out Facebook: @restaurantvoid.

Distinct taste of Haji Wahid's mee rebus


As my manuscript was being reviewed by the editors at MPH Publishing, I would receive their queries to discuss words or phrases and reach a decision to use words that are most apt for context and clarity.

A queue lined up and waiting to be served their order of
Haji Wahid's Mee Rebus at Angsana JB Mall foodcourt 
Very often I choose to write words in Chinese dialects for the best description because such common words and colloquial phrases are used by and understood by all in our multi-racial community.

So while the editors were reviewing my manuscript for My Johor Stories 2: Interesting Places and Inspirational People, I distinctly remember one query from the editors – based in Kuala Lumpur – to explain the meaning of the Malay word, pendaram.

I used this word in my Heritage Trades story on Haji Wahid’s Mee Rebus, to describe a special crispy condiment used as a topping on their delicious stewed noodles.

In this story, I had written: “Only this fragrant plateful of warm stewed yellow noodles will do. It comes drenched in thick gravy, garnished by ku-chai vegetables, bean sprouts, chopped green chilli with a slice of lime to squeeze, and topped by a special crispy pendaram condiment.”

These savoury crisps are sprinkled on the stewed noodles as a topping, not only as a garnishing but also for a crunchy bite in sharp contrast with the soft noodles.

“What exactly is pendaram?” the editors quizzed me.

A tray of pendaram [Left] the crispy condiment that's
sprinkled on a serving of Mee Rebus Haji Wahid
I smiled when I read this question (by email) and thought, “This is a Johor thing…” and prepared my reply with an explanation to the editors, who are clearly not from Johor.

I replied: “In Johor, pendaram is a rice flour-based, deep-fried crisp popularly used as a batter to fry Pendaram Udang or flying-saucer prawns.”

I was even suggested to the editors:After this work is over, I hope your editorial team can visit Johor and I will treat you to a taste of Mee Rebus Haji Wahid topped with his special crispy pendaram!”

Of course, the editors would have read from my manuscript that the sons, daughter and grandchildren of the legendary Haji Wahid have opened various outlets to serve their family recipe noodles, with the nearest one at Taman Sri Hartamas in Kuala Lumpur.

Md Nasir, the seventh son of Hj Wahid operates this outlet and some of his regular diners are none other than my aunties and their husbands, who also enjoy the taste of Mee Rebus Haji Wahid.

Since members of our extended family have been patronizing Hj Wahid’s stall at the former Satay Club, we have all grown fond of its tasty flavour.

So when Aunty Polly and Aunty Sylvia and their families moved to live in KL, they were thrilled to discover that there is a nearby outlet at Taman Sri Hartamas to go for a regular taste of these tasty noodles.

I say ‘regular’ because my aunties, now quite adept with using their smartphones, would snap photographs of the Mee Rebus when it’s served and send them to show me that they were enjoying Mee Rebus Haji Wahid again!
                                                                                                      
Aunty Polly and Uncle Steven at the Taman Sri Hartamas
outlet operated by Md Nasir; Note the "Tambah lagi"
pendaram on their servings of Mee Rebus Haji Wahid!
My former classmates in the Johor Baru Convent who now live in KL, told me that they too are regulars at the Sri Hartamas outlet for a satisfying taste of Mee Rebus Haji Wahid.

Speaking of pendaram, I used to call it keropok (when I didn’t know better!) because it tastes crispy and I would often ask Haji Halim, who operates the outlet at Angsana Johor Baru Mall foodcourt, to please, “Tambah lagi!” (Add more!)

Hj Halim, the sixth son of Hj Wahid, is a family friend fondly known as Bai – Punjabi for brother – probably because he wears a full beard.

He was a former National rugby player and a contemporary of my Aunty Sylvia and uncles – retired sports personalities.

Mee Rebus Haji Wahid remains a favourite food item on the menu at State and private events and Hj Halim has often been invited to cater Mee Rebus to serve at such events.

Aunty Sylvia [Right] and Uncle Mok with their plates of
mee rebus at the Taman Sri Hartamas outlet in KL
This includes our family because we used to arrange for Hj Halim to cater Mee Rebus, served from a live cooking station at our parties at home. These noodles were a hit with our guests and Mee Rebus Haji Wahid gained even more fans!

I remember “following” Hj Halim to the various locations where he used to serve Mee Rebus. From the Public Bus Terminal at Jalan Trus to the original Tepian Tebrau, a food-court close to the JB seafront, and finally to the food-court at Angsana JB Mall.

I used to watch him, moving with dexterity to serve plate after plate of mee rebus and saw how he would deftly slice up one whole hard-boiled egg for each serving.

One day in 2013 while I was placing my order for mee rebus at his outlet in Angsana, Hj Halim pointed to a frame hanging on the back wall and when I looked closer, I saw that it was an ancient knife with its blade worn ridiculously thin from use!

The ancient knife with its blade worn thin from use!
He admitted that he had no choice but to surrender this faithful old knife as it had clearly outlived its service. The blade had worn so thin from sharpening it countless times and from use for over 20 years, to slice green chillies, ku-chai and limes.

This is indeed a precious relic as the worn-out knife symbolized the hard work the family had put in to serving thousands of plates of Mee Rebus to satisfied customers.

Haji Wahid’s Mee Rebus was also among the first food stories from Johor which I shared with readers in the Travel Times, a pull-out section of the New Straits Times.

This was a heritage story worth sharing under Heritage Trades in my book. And the reason why the editors quizzed me about his pendaram while reviewing my manuscript.
. . .

I had arranged with a few heritage traders to cater some items to serve for lunch at my book launch event so that guests will not only read about them, but may also taste and experience their food.

Mee Rebus Haji Wahid was at the top of my list so I fixed an appointment with Hj Halim to discuss details for his catering and the costs involved.

Haji Wahid's family recipe mee rebus has a distinct taste
When we sat down to talk, it was reminiscent of those days when he would serve mee rebus at our home parties, but this time it was for my event at the hotel.

We also agreed to go to the hotel for a walk-through experience so that his team would comfortably set up and serve from a live cooking station there.

Then one night at about 10.30pm, my phone started ringing and I saw from the caller ID that it was Hj Halim. Curious as to why he would be calling at that hour, I quickly answered his call.

“Hello, Bai here!” I heard Hj Halim’s voice. I was gripped with a sudden apprehension, worried that something had gone wrong and…

When I asked why he was calling so late, Hj Halim chuckled. He had just packed up and was about to leave for home from Angsana. Then he went on to tell me the purpose of his call.

He went straight to the point to say that his catering of Mee Rebus Haji Wahid for my event “is on the house” meaning, presented with his best compliments!

I couldn’t believe what I heard and almost dropped my phone!

Hj Halim reiterated his generous gift to me and assured me that this was what he wanted to do.

Overwhelmed by such generosity, I still insisted on paying for his catering. After a bit of persuasion, he finally relented and said I could just pay for his team’s service and transport.

As my mind swirled with many thoughts, it took a long time for me to fall asleep. And when I finally drifted into a tired doze, it was with joy in my heart and a smile on my face.

Thanks very much Hj Halim and Mee Rebus Haji Wahid! I deeply appreciate your friendship and generous goodwill. Terima kasih!