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<\/a><\/p>\nThe founder cum first owner Lum Mun Seng, who at his age of 62 years old currently, been initially stepped into the f&b industry at his only 21st of age running his fruit juice stall at Taman Midah, Cheras for couple of years then began his handmade noodle (Pan Mee) stall at Petaling Street, Kuala Lumpur in the year of 1986 where Mun Seng practically touched the food eatery field also being experienced the nasi lemak, curry noodle, prawn mee etc along his journey for decades in the career with his patience before reached Subang Jaya, Selangor started his pan-mee and china town stir-fried hokkien mee stall at Subang Jaya SS14 in the year of 2016 named the “China Town Hokkien Mee”, later-on being assisted by his son Lucas Lum (who touched the field at his early teenage helping father) in the year of 2020 where he fully stepped into the industry thoroughly at his 17th of age as the second generation on the ground.<\/p>\n
With experiences & recipes on-hand, added vision to further their exposure in the career and foreseeing the market opportunity in the industry allowed the father & son (Mun Seng and Lucas Lum) decided then successfully expanded their career into an eating restaurant on the same territory officially named the “SK Lum Hokkien Mee S\/B” along the Subang Jaya SS14 (the recent location) in the year of 2025. And finally being recognised among the best in town by the Malaysian F&B E-Media for the year of 2025 on the middle nation at Selangor.<\/p>\n
In this SK Lum China Town Hokkien Mee, the owners’ very first top recommended in menus surely will be their authentic stir-fried “Hokkien Mee” which most wanted by their regulars here. Local-made rough-round yellow noodle commonly selected, stir-fried with their home seasonings mixture into black soy sauce, furnished with pork slice, prawn & cabbage followed by about 10 minutes wok-braised then served complete toppings of their crispy home-fried pork lards taken either with or dipping onto their chili belacan paste will brings the exotic fair salted with wonderful wok-taste swallowed kind of their China Town Hokkien Mee eatery that you must have a try when reached Subang Jaya, Selangor.<\/p>\n Secondly will be their signature “Fresh Prawn Mee”, also always the eating house’s daily selection wanted by the visitors here. Local fresh egg-made noodle (or locally known the Sang Mee) served with their in-house seasoning starched gravy sauce broth with chinese wine into pak choy veges, ginger & spring onion, then finally furnished with their huge fresh water prawn (commonly on weight of about 250-300grams each) will brings the excellent fresh water prawn’s freshness sweet with smooth chinese wine’s aromatic swallowed kind of noodle eatery that you will never regret after tasted here.<\/p>\n Another will be their special “Meat Bihun”, also known the Stewed Pork Belly Mee Hoon which among the local\u2019s favourite from the beginning. Mixture of fine and rough rice noodle (bihun\/mee hoon) wok-fried with black soy sauce into veges, then finally served with soft bites tasty stewed\/braised pork belly toppings of their crispy home-fried pork lards will brings another delicious tasteful noodle eatery that you will neither found the same elsewhere in town here.<\/p>\n Moreover, the owners also introduced their all time favourite recommended “Shrimp Cantonese Fried” noodle which like by most of their customers here. Noodles option on customer’s preference, served with their home seasoning starched gravy sauce broth into unshelled prawns, spring onions, chicken egg & chinese wine will brings the smooth chinese wine’s smooth fragrance swallowed with nice texturing prawn’s freshness bites itself in combination that you really cannot missed when stepped into this best recognised China Town Hokkien Mee “SK Lum Hokkien Mee S\/B” at Subang Jaya, Selangor.<\/p>\n<\/a> <\/a><\/p>\n<\/a> <\/a><\/p>\n