Ming Ji is well-known for its San Lou Mi Fen 三楼干米粉, or Chao Ta Bee Hoon.

It was opened by the second son in law of Ah Kaw, who is considered the originator of the dish.

Located in a small area full of different kinds of business, I went for that.

The char on the outside was quite nice, and the bee hoon was soft and flavorful for sure.

The Har Cheong Gai left a little to be desired, as it was bones and pieces of chicken. I guess I would have preferred the Wings or Boneless. But that’s how it is in Malaysia.

Worth a try!