 Mee Bandung Muar | |
| Alternative names | Mee bandung |
|---|---|
| Type | Noodles |
| Place of origin | Malaysia |
| Region or state | Johor |
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| This article is part of the series on |
| Malaysian cuisine Masakan Malaysia |
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 Malaysiaportal  Foodportal |
Mee Bandung Muar, or simply mee bandung (Jawi: مي باندوڠ), is a traditional Malaysian cuisine which originated in Muar, Johor, Malaysia. [1] [2] [3]
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The word bandung in its name is derived from the literal meaning of the word in the Malay language, which means "mixture", "combined", "coupled", "doubles" or "pairs", [4] as is illustrated in several Malay words like Sirap bandung (rose syrup beverage mixed with condensed milk) and Rumah berbandung (semi-detached or duplex house). [5] Meanwhile the district of Muar is commonly and widely known to be the origin place of Mee Bandung. [2] [6] [7] [8]
Mee bandung is a cuisine that was originally cooked with yellow noodles coupled with egg in addition to a thick broth-gravy made of a combination of dried shrimps, onion, spices, shrimp paste and chilies. [9] Then the dish was upgraded by adding prawn, meat, fish cakes and vegetables. [3] [10] Special variants were then created with the additional ingredient of giant freshwater prawn, lobster or even cattle's thighbone, which is fondly dubbed as Gear Box. [3] [11]
It has since became a much-loved dish that is available throughout Malaysia including neighbouring Singapore, [12] [13] although the original and authentic version served in Muar district is still considered the best. [2] [14] [15] [16] It was even reported to be a favourite of the Johor's Sultan Ibrahim Ismail, former Singapore's President S R Nathan and international celebrity chef-cum-restaurateur Chef Wan. [17]
Mee bandung must not be mistaken as a dish linked to or originating from Bandung, Indonesia, because they are not related at all despite similarity in the names. [4] [5] [18]
