Restaurant Ah Kaw - Birthplace of the Original San Lou Bee Hoon

In the heart of Taman Pelangi, Johor Bahru, sits a humble zi char restaurant that has earned its place in Malaysian culinary history. Restaurant Ah Kaw, established in 1979, is celebrated as the birthplace of San Lou Bee Hoon, one of Johor Bahru’s most iconic dishes.

Restaurant Ah Kaw embodies the authentic spirit of a traditional Malaysian zi char eatery with its simple, no-frills setup. The non-air-conditioned space features open-air ventilation that keeps the dining area surprisingly comfortable even during lunch hours. Large, colorful menu pictures adorn the walls, making ordering easy for first-timers. The clean, communal-style seating and bustling atmosphere during peak hours create that quintessential neighborhood restaurant charm where families gather, friends catch up, and food enthusiasts make their pilgrimage for authentic San Lou Bee Hoon.

San Lou Bee Hoon (三楼干米粉)

The star of the show, this iconic dry fried rice vermicelli is deceptively simple yet masterfully executed. The dish features silky rice vermicelli stir-fried with fresh greens (choy sum), fluffy scrambled eggs, tender sliced pork, fishcake slices, and a shelled prawn. What sets it apart is the perfectly charred, aromatic quality achieved through expert wok fire control. The vermicelli is fried just dry enough to develop a slightly caramelized exterior while remaining tender inside, creating an addictive texture and deep savory-sweet flavor profile. The dish must be paired with the restaurant’s special sour and spicy chili sauce, and seasoned diners insist on adding raw garlic for an extra punch of flavor.

Curry Fish Head (咖喱鱼头)

True to its Chinese name, Restaurant Ah Kaw serves a robust curry fish head that showcases the restaurant’s prowess beyond its famous noodles. The fish head arrives in a fragrant, spice-laden curry gravy that balances heat with aromatic complexity. Generous portions make this dish ideal for sharing, and it pairs wonderfully with steamed rice to soak up the rich curry sauce.

Deep-Fried Calamari with Salted Egg

A hidden gem that has captured the hearts of many regulars, this dish features springy yet tender calamari encased in a crispy golden batter, then crowned with a generous topping of minced fried salted egg. The contrast between the crunchy exterior and tender squid, combined with the savory-rich salted egg, creates an irresistible combination. Some diners even mix the leftover salted egg with their second round of San Lou Bee Hoon for an indulgent fusion.

Fried La La Clams (炒啦啦)

Fresh la la clams are stir-fried to perfection in this seafood favorite. The clams arrive plump and briny, cooked just right to maintain their tender texture without becoming rubbery. Typically prepared with garlic, chilies, and aromatic seasonings, the dish delivers a burst of ocean flavor with each bite. The savory sauce that coats the clams is perfect for soaking up with rice or even drizzling over your San Lou Bee Hoon for an extra layer of umami.

Over the years, several restaurants have attempted to replicate San Lou Bee Hoon in both Johor Bahru and Singapore, with the dish becoming a recognized Johor specialty. However, food enthusiasts note that truly excellent San Lou Bee Hoon has become increasingly rare, making Ah Kaw’s original version all the more precious.

Whether you’re a first-time visitor to Johor Bahru or a seasoned food hunter, Restaurant Ah Kaw offers more than just a meal—it’s a taste of culinary history. The restaurant stands as a testament to how simple ingredients, when handled with skill and passion, can create something truly iconic.

Address: 33 Jalan Perang, Taman Pelangi, 80400 Johor Bahru

Contact: +60 7-334 0589

Operating hours: 12:00 PM - 3:30 PM, 6:00 PM - 10:00 PM (Closed Tuesdays)