7 Must Try Stalls At Meldrum Walk In Johor Bahru

Meldrum Walk comes alive with bustling street food stalls every evening. Located just a short walk from JB’s City Square mall, Meldrum Walk transforms into a lively open-air food street after dusk . This narrow back lane is packed with hawker carts whipping up Malaysian, Chinese, and Indian treats, creating a cacophony of sizzling woks, grill smoke, and hungry chatter.

It’s an adventurous foodie paradise – a “paradise for foodies who dare” – assaulting all your senses with its semi-chaotic charm .

Here you can sample an enticing mix of flavors in one place, from fiery curries to traditional pastries . Below are some of the most unique and must-visit stalls that make Meldrum Walk a favorite haunt for locals and tourists alike.

1. Daud Kambing Soup – Mutton Soup Madness

Encik Kamarul of Daud Kambing Soup ladles a hearty portion of sup kambing. Meldrum Walk is JB’s mutton soup mecca, with about half a dozen stalls dishing out aromatic sup kambing (mutton soup) along the alley. Among them, Daud Kambing Soup stands out for its generous portions and medium-bodied, mildly spiced broth . Each bowl comes loaded with tender mutton cuts – from meaty chunks to soft, gelatinous tendons – simmered to perfection until the gamey flavor mellows into a rich, comforting soup . Regulars love customizing their bowl with a dash of pepper or a splash of dark soy sauce from the squeeze bottles provided, tailoring the flavor to their liking . It’s a must-try dish that warms you up from the inside out, especially on a breezy evening.

Signature Dish: Sup kambing – A hearty bowl of mutton soup brimming with mixed mutton parts in a spiced herbal broth. The meat is incredibly tender, having released its flavors into the soup after hours of slow simmering .

What Makes It Special: Many consider Meldrum Walk the best place in JB for mutton soup, and Daud’s stall exemplifies why . The broth isn’t overly oily, and the spice aroma is gentle yet fragrant – perfect for those who prefer a balanced, not overly gamey soup.

Fun Fact: Sup kambing here is so beloved that some say once you’ve savored it in Johor Bahru, it’s hard to enjoy it elsewhere. This stall’s reputation even draws supper seekers from across the causeway, eager to get their mutton soup fix late into the night.

2. Shi Cheng BBQ Fish – Banana-Leaf Grilled Seafood

Juicy stingray grilled in banana leaf over charcoal – that’s the specialty at Shi Cheng BBQ Fish, a humble stall run by a mother-and-son duo. This unassuming pushcart has a cult following for its barbecued seafood, especially the ikan pari bakar (grilled stingray) slathered in spicy sambal. What makes their BBQ fish extraordinary is the use of banana leaves during grilling, which infuses the fish with a lovely aroma and keeps it moist . Diners rave about the stall’s secret chili sambal: a tangy, spicy sauce that perfectly complements the smoky, tender fish . The menu is simple – a few types of fish, plus squid, prawns, and vegetables like petai (stink beans) grilled upon request – but everything is packed with flavor. Despite operating from a mere streetside cart, Shi Cheng has been serving up arguably the best BBQ stingray in JB for years, often drawing crowds who don’t mind waiting for a taste of its charred delights.

Signature Dish: Sambal Stingray – Fresh stingray fish grilled on banana leaf and topped with house-made chili paste. It’s their most popular order, praised for succulent flesh and the smoky heat of the sambal. Many say it’s the tastiest BBQ fish they’ve ever eaten .

What Makes It Unique: Grilling on banana leaf gives the seafood a fragrant, earthy note and prevents sticking . The stall’s limited selection (just a handful of fish and squid/prawn options) means they focus on doing each one exceptionally well. Fans love that “home-cooked” quality – the recipes and techniques have been honed by the same family for decades.

Interesting Fact: Devotees keep returning year after year – one reviewer was relieved to find the same aunty still tending the grill after rumors she might retire . They noted the sambal and dining under the street’s makeshift tents created an irreplaceable experience “that can’t be found in SGP (Singapore)” , highlighting how special the atmosphere and flavor are at Shi Cheng.

3. JB Fried Oyster Omelette – The 40-Year Oyster Legend

A veteran hawker at Stall 37 fries up the famous oyster omelette (oh chien) with generous eggs and plump oysters. This fried oyster omelette stall (locally called oh chien or oh luak) is a living legend of Meldrum Walk – a humble pushcart that’s been a local favorite for nearly 40 years . Operated by an elderly couple (Mr. Foong and his wife), the stall serves one thing only: a soft, savory oyster omelette loaded with briny oysters. Unlike the crispy, starchy versions you might find elsewhere, their oh chien is done “scrambled egg” style – the eggs remain moist and the fat, juicy oysters are just barely set on top . This technique yields a tender texture that older patrons especially appreciate. The natural eggy flavor and subtle ocean sweetness of the fresh oysters shine through, unmasked by excessive flour . It’s so popular that you’ll often see a line of people waiting patiently (or even pre-ordering via WhatsApp) to get their hands on a plate . If you love oysters, missing this stall would be a crime – each bite is a blissful mix of soft egg, scallion, and burst of oyster juice.

Signature Dish: Oyster Omelette (“Oh Chien”) – A generous heap of plump oysters nestled in a fluffy egg omelette with bits of coriander. The omelette is intentionally kept on the softer side (not the crispy pancake style), allowing the oyster juices to meld with the egg . Every plate is finished with a drizzle of chili vinegar sauce on the side for a zesty kick.

Why It’s Famous: This pushcart has a near-cult status – the endless stream of orders each night proves it has its own devoted following . In fact, it’s so in-demand that the owners now encourage customers to “chope” (reserve) their omelettes ahead of time via WhatsApp to avoid disappointment . That’s right – it’s essentially reservation-only street food on busy nights, which says a lot about its popularity!

Fun Fact: One fan loves this omelette so much, she gets her son to drive her from Singapore to JB every week just to satisfy her craving . At over 80 years old, she prefers the softer, nostalgic style of this omelette – a testament to how well-loved and unique the stall’s recipe is across generations.

4. JB Roti John & Chapati Stall – Fluffy Flatbreads and Curry

If you’re looking for Indian-Muslim flavors on Meldrum Walk, head to the Gerai Makanan JB Roti John stall – an unassuming cart that’s always crowded with hungry patrons. This popular curry stall churns out freshly made chapatis (Indian flatbread) alongside its namesake Roti John, a Malay-style omelette sandwich . Watching the vendor work the griddle is part of the charm: he slaps balls of dough into thin chapatis and toasts them on a hot plate, or ladles spiced minced meat and egg onto halved baguettes to craft the perfect Roti John. The result? Fluffy, warm chapatis ready to dip in aromatic dhal or curry, and golden-brown Roti John oozing with egg, onions, and savory meat. Locals love the authenticity – the chapatis here are soft and supple, just like a home-cooked version, and the curries are robust and flavorful. Whether you grab a chapati with ayam (chicken) curry or a messy Roti John to-go, this stall offers a nice break from the Chinese-style street foods, showcasing the multicultural eats Johor Bahru is known for.

Signature Items: Chapati & Roti John – The stall’s two best-sellers. Chapati is a fluffy wholemeal flatbread cooked on a tava (flat skillet), typically enjoyed with lentil curry or keema (minced meat curry). Roti John, on the other hand, is a Western-influenced local snack: a baguette is soaked in egg and minced meat then fried, creating a hearty sandwich topped with chili sauce. Both are made fresh upon order for maximum freshness.

What Makes It Unique: It’s rare to find chapati made on the spot at a street food lane, but this hawker has been doing it for years and has a loyal following. The mix of Indian bread and Malay-style sandwich at one stall is a unique combination reflecting JB’s cultural blend. Plus, everything is halal, making it a go-to for Muslim visitors craving a quick bite amidst the largely non-halal Chinese hawkers.

Insider Tip: If you see a queue, don’t be deterred – the stall is popular for a reason. Service is pretty fast, but it’s common for items to sell out later at night. Try to visit earlier in the evening if you’re keen on the chapati, and while there, ask for a side of their special spicy sambal to elevate your Roti John experience.

5. Classic Popiah Stall – Fresh Spring Roll Treats

A walk down Meldrum Walk wouldn’t be complete without nibbling on a fresh popiah (spring roll). One corner of the alley is home to a tiny popiah stall run by an elderly couple, reputed to have been in business for almost three decades . Despite its unflashy appearance, this stall draws those in the know for its homestyle popiah rolls – soft, thin crepes filled with a savory mix of shredded turnip (jicama), carrots, bean sprouts, lettuce, and bits of egg and peanuts. Each popiah is rolled to order on a small table by the husband-wife team, who slather the wrapper with sweet hoisin and chili, pile on the filling, and deftly fold it up in seconds. The result is a plump, moist spring roll that’s bursting with contrasting textures and flavors: sweet, spicy, crunchy, and juicy all at once. It’s light yet satisfying, making it the perfect snack to munch on between heavier dishes. This traditional recipe has likely remained unchanged for years – which is exactly why loyal customers keep coming back for more of that nostalgic taste.

Signature Dish: Popiah Basah – A fresh (not deep-fried) spring roll packed with stewed turnip and veggies. The popiah skin here is impressively thin and tender, holding in all the juicy filling without falling apart. Each bite delivers a lovely combo of soft wrapper, crisp vegetables, and the umami of garlic-scented stir-fried turnip. Don’t forget to dip it in a bit of the accompanying chili sauce for extra zing!

What Makes It Special: Heritage and freshness. The fact that an old couple has been making popiah here for ~30 years means you’re literally tasting a piece of JB history with every roll . They prepare the ingredients in small batches to ensure freshness through the night, and you can really taste the difference – the turnip filling is warm and well-seasoned, and the popiah skin is never stale or dry. It’s this level of care that sets them apart.

Quick Bite: Popiah is a great starter or palate cleanser as you eat your way through Meldrum Walk. Many seasoned visitors recommend grabbing a popiah while waiting for your fried kway teow or satay, as it’s made fast and easy to eat on the go . Plus, at just a few ringgit each, it’s one of the most budget-friendly bites on the street – so go ahead and order an extra!

6. Sing Kee Teochew Kuih – Traditional Teochew Delights

Assorted Teochew kuih on display at Sing Kee stall – each made of soft rice dough with flavorful fillings. Tucked among the savory stalls is Sing Kee Teochew Kuih (Stall #23), a gem offering nostalgic Chinese rice cakes that are hard to find nowadays . This back-lane stall specializes in handmade Teochew kuih – bite-sized steamed or pan-fried dumplings filled with ingredients like dried shrimp, turnip, chives, or sweet bean paste. The selection is small but authentic: you’ll often find chive kuih (garlic chive dumpling), mung bean kuih (with jicama/turnip filling), yam cake, glutinous rice cake, and the iconic ang ku kueh (red tortoise cake with sweet bean paste) . Each kuih is shaped and steamed on the spot by the stall owners, then laid out in trays. Upon request, they’ll even pan-fry the kuih for you, giving it a lightly crisp, golden exterior while the inside stays soft and warm . There are no tables at this stall – it’s strictly take-away – so you’ll see people happily nibbling their kuih as they wander through Meldrum Walk. For many locals, Sing Kee’s treats taste like childhood – comforting, mildly sweet or savory, and made with a lot of love and skill.

Signature Items: Chive Kuih & Mung Bean Kuih – These two are the crowd favorites. The chive kuih has a translucent skin made of rice flour, filled with fragrant chopped chives; pan-fried, it has a slight char that adds aroma . The mung bean (turnip) kuih is stuffed with braised turnip, carrot, and dried shrimp – a savory-sweet filling that’s juicy and satisfying. Both are often enjoyed with a dab of chili sauce.

Why It’s Unique: Sing Kee offers a sweet respite from the grilled and fried heavy-hitters of Meldrum Walk. It’s not common to find traditional Teochew kuih in a night street food setting, which makes this stall stand out. The kuih are made using time-honored recipes and have a distinctly soft, bouncy texture (thanks to predominantly rice flour dough) that melts in your mouth . It’s like having a bit of a morning dim sum snack at night!

Interesting Fact: The stall also sells homemade bak chang (glutinous rice dumplings with pork), another Teochew specialty, which often sells out quickly when available . Sing Kee usually opens from around 5:30 pm until midnight , but there’s limited quantity of each kuih – so if you have your heart set on these traditional goodies, go early. This stall is especially popular with older folks and JB locals in the know .

7. Wok-Fried Classics – Char Kway Teow & Fried Carrot Cake

Last but not least, you can’t leave Meldrum Walk without trying its wok-fried classics – the iconic duo of char kway teow and chai tow kway (fried “carrot cake”). In fact, there are three different char kway teow stalls along the walk, each with its own loyal following of fans who swear by that stall’s particular flavor and “wok hei” . Char kway teow is a smoky stir-fry of flat rice noodles with soy sauce, chili, cockles, bean sprouts and egg (and some lard for flavor) – a beloved Southeast Asian street dish. At Meldrum Walk, you’ll often see the kway teow hawkers theatrically tossing noodles over roaring flames, infusing each plate with that irresistible charred aroma. Right beside one of these noodle stalls is a fried carrot cake stall that many recommend as the best in JB . (Note: “Carrot cake” here is a misnomer – it’s actually made of white radish rice cakes, stir-fried with eggs, preserved radish, and garlic.) You can get it “white” (savory style with egg mixed in) or “black” (with sweet dark soy sauce). The version here is expertly done – the radish cake pieces are soft inside with crispy edges, bursting with garlicky flavor and umami from the preserved radish. Whether you choose the slippery, spicy noodles or the eggy radish cake (or better, both!), these classic comfort foods will surely hit the spot.

Signature Dish: Char Kway Teow – The quintessential Malaysian wok-fried noodle dish. Expect springy flat noodles with the perfect breath of the wok, coated in a savory sauce and studded with ingredients like prawns, eggs, Chinese sausage, and cockles. Each stall’s rendition is slightly different: one might be spicier, another more on the sweet side – part of the fun is finding which you prefer.

Runner-Up Must-Try: Fried Carrot Cake – A Teochew hawker favorite done right. The stall here fries bite-sized radish cakes with chopped garlic and egg until you get a heavenly mix of textures. The “black” version, fried with caramelized sweet sauce, is especially popular (it’s slightly crispy and sweet-savory). Travelers often mention this carrot cake in the same breath as the kway teow – it’s that good .

Tip: Follow the queues or ask a local if you’re unsure which char kway teow stall to pick – honestly, you can’t go too wrong as all have their fans and unique style . These stalls get busier as the night goes on, so if you want your fried noodles or carrot cake without a long wait, try to order before the dinner peak (around 7–8 pm). Also, don’t forget to squeeze some calamansi lime and sprinkle the provided white pepper on your carrot cake – it elevates the flavor!

Meldrum Walk may be a “dingy back lane” , but it overflows with character, history, and mouthwatering food. From age-old heritage snacks to sizzling street feasts, each stall here has a story and a loyal following. Exploring this food street is like taking a mini gastronomic tour of Johor Bahru’s multicultural cuisine – all within a single alley.

So the next time you’re in JB, venture beyond the shiny malls and into this flavorful corridor.

Pro tip: go with an empty stomach, a sense of adventure, and be prepared to jostle a bit in the crowd (it’s part of the experience!). By the end of the night, you’ll understand why Meldrum Walk is considered a must-visit for any food lover – it’s not just a meal, it’s a sensory adventure in the heart of the city’s street food scene . Enjoy your foodie expedition at Meldrum Walk, and Selamat Makan (happy eating)!