Best Mee Rebus in Johor Bahru (JB)

Nestled amidst lush greenery, this renowned restaurant soaks up with authentic nature charm, offering respite from the hustle and bustle of the city. Tuck yourself beneath thatched-roof dining space and order their Mee Rebus Tulang, a dish that is about to blow your mind. Two large lamb shank bones lay on a bed of yellow noodles and bean sprouts, doused in murky broth and drizzled with chopped chilies as well as dried shrimps. Well, a straw is also provided to extract out all the goodness from the revered bone. You also opt for slivers of meat to be added to the mouthwatering dish and squeeze the wedge of lime for some additional zest. 

With numerous branches across Johor, Haji Wahid’s Mee Rebus is hailed as the reigning champions of Mee Rebus, therefore leaving the state without pampering your taste buds with a recipe safeguarded since 1918 would be close to a crime. Among the most-buzzed stall is burrowed between stalls in Plaza Angsana and it's constantly swamped with patrons. The soul of the dish is the gravy, thanks to heirloom recipes; their version is rather thicker and nuttier, by infusing more groundnuts. It’s copiously ladled over the egg noodles, crunchy bean sprouts, hard-boiled eggs, chilies and ground dried shrimps. You’ll certainly be yearning for another plate. 

This little gem has no signboards yet making your way to Warung Saga isn’t a trouble, as it’s constantly vaunted by the locals. Upon entering the cozy cafe, you’ll be astounded looking at portraits of dignitaries and celebrities as well as vinyl’s blanketing the wooden walls. Grab a seat and rub shoulders with the clienteles who have vast knowledge about the history of the shop and those renowned people priding the walls, while chomping down traditional Malay fare. To get your Mee Rebus fix, you’ve got to visit on a Sunday, there’s another reason to yearn for the leisure day come faster. A hearty bowl of yellow noodles doused in treacly and thick gravy and flooded with bean sprouts, chopped chilies, hard-boiled eggs, deep fried morsels and lime. Each strand justly enrobes onto the broth, and the condiments add texture at each spoonful.  

Recipe’s rooted from the family of Haji Wahid, this joint needs no introduction in Johor Bahru, ranked among the virtuosos of Mee Rebus. A giant lamb shank bone is set amidst rich and flavourful gravy, loaded with yellow noodles, bean sprouts, eggs and grounded dried shrimps. The culinary creation is then perked up with splashes of chopped chilies and spring onions. Using the straw to seep out all those meaty richness while slurping up strands of savoury coated noodles are impeccable. 

A casual and comfort spot where clienteles cluster around tables, chomping down a scrumptious spread of local delicacies at affordable prices. No frills yet full of life. Among the pride of the restaurant is their mee rebus – yellow noodles lathered with viscous gravy, topped with assorted deep-fried smatterings, hard-boiled eggs and showered with addictive dried shrimps. Each mouthful brims with textures and taste, add if you need a tangy touch, tweak the wedge of lime. Wrap up your meal with a glass of teh tarik and their homemade sweet snacks. 

Abide by the demands of younger generation and cafe nomads, this cafe is located a stone’s throw away from Angsana Mall. Exposed brick walls, artistic decors, wooden tables and chairs add comfy vibes. The menu is devoted to pleasing those who are hankering for Malaysian delights, where Mee Rebus is among the stellar. Served on a banana leaf supported by basket beneath, yellow noodles, bean sprouts, chopped chilies, slices of hard-boiled eggs and dried shrimp are blanketed with glorious gravy. 

This commodious food court is filled with a myriad of local delights that are easy on the wallet, no surprise looking at the never-ending crowd. The atmosphere is rather simple yet tows a traditional feel. Among the crowd pullers are Mee Rebus Tulang, a dish fit for the King with two huge lamb shank bones perches on egg noodles drenched in copious gravy along cubes of fried tofus and dried shrimp. A sprinkle of chopped herbs and chilies wraps up the plate. The broth soaks up all rich gamy flavour from the bone and instills throughout the dish. While slurping down the delicate marrow, peer out at the picturesque nature.