From squid ‘bee hoon’ to fish skin wrapped ‘yong tau foo’, enjoy old school cooking at Seremban’s Coffee Tiam Foo

Coffee Tiam Foo's Cooking in Seremban is renowned for its nostalgic squid bee hoon and other noodle dishes, reminiscent of grandma's cooking.

The bustling eatery is popular for breakfast, serving strong traditional coffee with half boiled eggs and kaya toast.

Customers enjoy a variety of yong tau foo options, with the fish skin wrapped fish cake being particularly addictive.

SEREMBAN, Oct 13 — This isn’t mum’s cooking. More like... grandma’s cooking?

Fine, gossamer strands of thin rice vermicelli swimming in a dark braised gravy that is more soupy than saucy.

Chunks of pork, some lean, some fat. Then the sudden pop of a cephalopod tentacle.

This is a plate of squid bee hoon, as old school as you get. As close to grandma’s cooking as you’re likely to get outside your home. Or, to be specific here, Coffee Tiam Foo’s Cooking.

Located along the always bustling Jalan Temiang in Seremban, Coffee Tiam Foo’s Cooking is an institution in the old town area.

Certainly the place is packed and parking can be a challenge, but neither has deterred hungry customers, naturally.

The shop is open past lunchtime but most of the crowd is here for breakfast (which in Seremban often comes as a substantial bowl or plate of noodles).

Though one never starts with noodles, not immediately. One must appreciate proper protocol: kopi first, please. Caffeine before carbs.

Coffee here is still made the traditional way, with long-spouted coffee pots and flannel filters. The result is a strong brew, rich and intense. More bitter than sweet, to properly wake us up.

We enjoy our cups of kopi kaw with the requisite orders of half boiled eggs and butter kaya toast.

The latter looks joyfully retro with its slightly irregular, rectangular shape, perfect for dipping into the eggs as thick soldiers.

Still, noodles are the main attraction here at Coffee Tiam Foo. Besides the squid bee hoon , other favourites include their Hakka mee (a Seremban staple), pork noodles, laksa , claypot loh shu fun and loh mee .

The last two also make an appearance, sort of, in a third dish that the proprietor recommended to us: Ah Yee loh shu fun .

Here the noodles of choice are the Hakka “silver needles” or loh shu fun (thinner and longer than the loh shu fun we are used to back in the Klang Valley).

But instead of a dark, caramelised claypot sauce, we have a thick, gelatinous gravy reminiscent of a loh mee , albeit clearer in colour.

Topped with minced pork, fried shallots and ribbons of Chinese style omelette, this is a hearty dish meant to keep one’s belly full for a full day of work ahead.

To go with our noodles, we shared some yong tau foo (another signature menu item of Coffee Tiam Foo), both the fried and soup versions.

There are over a dozen types of yong tau foo available, from fried sui kow and bean curd puffs to bitter gourd and eggplant filled with pork and fish meat. Homemade meatballs, crispy pork skin, fried tofu, stuffed chillies, and more.

All of it fantastic, though our favourite is their fish skin wrapped fish cake. One of the fried varieties, the crunch of the fish skin makes it so addictive... one piece won’t be enough.

Nor indeed, for some, just one plate of noodles.

For the flavours remain nostalgic, evoking that longing for home cooking at grandma’s house. Where else would one pair fresh, springy squid with luscious pork belly and a dark, heady gravy?

Coffee Tiam Foo’s Cooking 傅幫煮

389A, Jalan Temiang,

Open daily (except Fri closed) 7:30am–3pm

For more food fables and café chronicles, visit Life for Beginners .

* This is an independent review where the writer paid for the meal.

* Follow us on Instagram @eatdrinkmm for more food gems.

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芙蓉的 Coffee Tiam Foo's Cooking 以其令人怀念的鱿鱼米粉和其他面条菜肴而闻名，让人想起奶奶做的菜。

这家热闹的餐馆以早餐而闻名，供应浓郁的传统咖啡，搭配半熟鸡蛋和咖椰吐司。

顾客可以享用各种酿豆腐，其中鱼皮鱼饼尤其令人上瘾。

芙蓉，10月13日讯——这可不是妈妈做的菜。更像是……奶奶做的菜？

细如蛛丝的米粉浸在浓郁的红烧肉汁中，汤汁浓稠，酱汁稀少。

几块猪肉，有瘦的，有肥的。然后突然传来头足类动物触手的爆裂声。

这是一盘地道的鱿鱼米粉，味道非常传统，几乎和奶奶做的一模一样。或者更准确地说，是Coffee Tiam Foo的拿手好菜。

位于芙蓉繁华的 Jalan Temiang 街上的 Coffee Tiam Foo's Cooking 是老城区的一家老字号。

这里当然人很多，停车也很困难，但这自然都阻挡不了饥肠辘辘的顾客。

这家店午餐时间之后也营业，但大部分顾客都是来吃早餐的（在芙蓉，早餐通常是一大碗或一盘面条）。

虽然吃面条绝不会是第一选择，至少不会马上吃。要懂得礼仪：先来杯咖啡吧。先摄入咖啡因，再摄入碳水化合物。

这里的咖啡依然沿用传统方法制作，使用长嘴咖啡壶和法兰绒滤纸。这样冲泡出来的咖啡浓郁醇厚，苦味多于甜味，恰到好处地提神醒脑。

我们一边享用咖啡，一边点上必不可少的半熟鸡蛋和黄油咖椰吐司。

后者外形略微不规则，呈矩形，看起来很有复古风情，非常适合像厚厚的条状面包一样蘸着鸡蛋吃。

尽管如此，面条仍然是 Coffee Tiam Foo 的主要吸引力。除了鱿鱼米粉外，其他最受欢迎的还包括客家面（芙蓉主食）、猪肉粉、叻沙、煲仔饭卤蜀粉和卤面。

最后两种食材也以某种方式出现在店主向我们推荐的第三道菜中：阿义卤水粉。

这里最受欢迎的面条是客家“银针”或卤树粉（比我们在巴生谷地区习惯的卤树粉更细更长）。

但与深色焦糖化的砂锅酱汁不同，这里呈现的是浓稠的胶状肉汁，让人想起卤面，尽管颜色更清澈。

这道菜上面铺着肉末、炸红葱头和中式蛋丝，是一道营养丰富的菜肴，可以让人吃饱喝足，精力充沛地迎接接下来一整天的工作。

为了搭配面条，我们还点了酿豆腐（咖啡添福的另一道招牌菜），包括炸的和汤的两种口味。

酿豆腐有十几种口味，从炸水饺、豆腐泡到苦瓜茄子酿猪肉鱼肉，应有尽有。此外还有自制肉丸、脆皮猪皮、炸豆腐、酿辣椒等等。

所有菜品都非常棒，不过我们最喜欢的是他们的鱼皮裹鱼饼。这是一种油炸的鱼饼，酥脆的鱼皮让人欲罢不能……一块根本不够。

对某些人来说，也不仅仅是一盘面条。

这些味道令人怀念，唤起人们对奶奶家饭菜的渴望。还有哪里能将新鲜弹牙的鱿鱼与鲜嫩多汁的五花肉和浓郁醇厚的肉汁完美搭配呢？

Coffee Tiam Foo's Cooking 傅帮煮

389A, Jalan Temiang,

每日营业（周五休息），上午7:30至下午3:00

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