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The Star
2 days ago
- General
- The Star
‘Mi tikus' lures diners to Ipoh bus terminal stall
Redzuan showing his mastery over a wok and soaring flames (left) to create his 'mi tikus' (below) dish at his stall in Ipoh's Medan Kidd bus terminal. Chinese-style wok-fried noodles is a fiery attraction THE quirky-named mi tikus (rat's tail noodles) has won over foodies in Ipoh, Perak. From as early as 7am all the way to 3pm, the fried noodle dish draws diverse customers to Ipoh Ipoh Aje food stall at Medan Kidd bus terminal. The man behind this popular mi tikus is Redzuan Ooi Abdullah. Fondly known as Abang Wan, the 52-year-old Muslim convert has a unique technique of frying the noodles. He tosses the noodles high in a wok over an open flame, creating a sight that captures the attention of customers. 'Mi tikus comes from the Chinese noodles called loh shi fun, a name which means rat noodles in the Cantonese dialect. 'Since I was little, the dish has been called mi tikus in Malay. 'So I decided to keep the name,' he told Bernama when met at his stall, adding that mi tikus was made from short laksa noodles stir-fried with ingredients like onions, eggs, prawns and soy sauce. 'It makes me happy to see Malay customers enjoying it,' said Redzuan. 'The idea came after the Covid-19 pandemic movement control order when my wife, Noraini Ropangi, was out of work and wanted to start a business. Mi Tikus are short laksa noodles stir-fried with onions, eggs, prawns and soy sauce. 'At the time, we had been serving laksa and curry noodles at the shop. 'Then I added this Chinese-style dish as well,' the father-of-five recalled. As a child in the 1980s, Ipoh-born Redzuan had helped his family run a stall selling cendol, laksa and grass jelly at Medan Kidd. When he grew older, he worked at a Chinese restaurant in Klebang Besar, Melaka, where he learnt more cooking techniques and recipes. He went on to adapt these to meet halal standards without compromising authentic Chinese tastes. Other than mi tikus, Redzuan also serves a variety of special dishes such as mi hailam, yee mi hailam, mi tikus pagar and nasi goreng pagar. Explaining his cooking techniques, Redzuan said these were not easy to pull off and required strength in both hands. 'Every day, I cook non-stop from opening to closing time, with only a short break in between because customers keep coming in. 'I toss noodles in the wok while flames shoot up. 'Customers love watching it but it's not easy to execute,' he said, adding that his hands would cramp up. 'At the end of the day, I cook because I love it,' said Redzuan. 'Every dish I make, I put my heart into it so that customers leave satisfied; that's my real secret,' he said. His stall went viral on social media after being reviewed by a multiracial food vlogger community. 'I never expected mi tikus to become so popular. 'These days, I barely have time to rest,' said Redzuan, who plans to open branches of his stall.
Free Malaysia Today
17-05-2025
- Entertainment
- Free Malaysia Today
A ‘tail' of one Muslim convert's viral ‘mi tikus'
'Mi tikus', or fried mousetail noodles, is an already popular dish, but Redzuan Ooi Abdullah draws a crowd by putting his own spin on it. (Bernama pic) IPOH : Located at the Medan Kidd bus terminal here, a stall selling 'mi tikus' has gone viral, drawing foodies from all over Ipoh and beyond. The man behind the quirkily named dish, which has drawn a diverse crowd over the past few years, is 52-year-old Muslim convert Redzuan Ooi Abdullah. His eatery, Gerai Ipoh-Ipoh Ajee, operates from 7am to 3pm, and is regularly packed with customers eager to try his 'mousetail noodles' and other dishes. While fried mousetail noodles are already a local favourite, especially among the Chinese community, what makes Redzuan's version unique is his frying technique. 'I toss the noodles in the wok with flames shooting up,' he said. 'Customers love watching it, but it's not easy – sometimes my hands get cramped.' He explained that mi tikus comes from the original name 'lo shi fun', which means 'rat noodles' in Cantonese. 'Since I was little, it has been called mi tikus in Malay, so I decided to keep the name,' he told Bernama when met at his stall here. Redzuan said mi tikus is made from short laksa-like noodles stir-fried with ingredients like onions, eggs, prawns and soy sauce. The father of five considers himself fortunate to have embraced Islam and takes the opportunity to share the dish with the Malay community. 'It makes me happy to see Malay customers enjoying this Chinese dish. The idea came about during pandemic lockdowns, when my wife, Noraini Ropangi, was out of work and wanted to start a business. 'At the time, we only served laksa and curry noodles, so I added this Chinese-style dish as well,' he said. Redzuan is the proprietor of Gerai Ipoh-Ipoh Ajee, located at the Medan Kidd bus terminal in Ipoh. (Bernama pic) The Ipoh native said he once worked at a Chinese restaurant in Klebang Besar, Melaka, where he picked up cooking techniques and recipes, which he then adapted to meet halal standards without compromising on the authentic Chinese taste. In the 1980s, he also helped his family run a food stall at Medan Kidd, selling cendol, laksa, and grass jelly drinks. Redzuan, who converted to Islam in 2006, also serves others dishes such as mi Hailam, yee mi Hailam, mi tikus Pagar, and nasi goreng Pagar at his stall. 'Every day, I cook non-stop, from opening to closing time, with just a short break in between because customers keep coming. 'At the end of the day, I cook because I love it. Every dish I make, I put my heart into it so customers leave satisfied. That's my real secret.' Redzuan said his stall went viral on social media after being reviewed by a multiracial food-vlogger community. 'I never expected my mi tikus to become so popular. These days, I barely have time to rest – I even drink while standing,' Redzuan added with a smile. Gerai Ipoh-Ipoh Ajee @ Medan Kidd bus terminal 15, Jalan Tun Abdul Razak, 30100 Ipoh, Perak
Malay Mail
05-05-2025
- General
- Malay Mail
‘Mi tikus' and the man behind the flames: Ipoh's viral noodle craze
IPOH, May 5 — The quirky-named Mi Tikus (rat noodles), which is also known as silver needle noodles, has gone viral and won over foodies across all races in Ipoh. The man behind the popular dish, which has drawn a diverse crowd of customers over the past few years, is 52-year-old Muslim convert Redzuan Ooi Abdullah. His eatery, named Ipoh-Ipoh Ajee, located at the Medan Kidd bus terminal, which operates from as early as 7am to 3pm, is regularly packed with customers eager to try Mi Tikus and other dishes. Redzuan, fondly known as Abang Wan, has a unique technique of frying the noodles — he tosses the noodles high in a wok over open flames, a sight that fascinates and captures the attention of his customers. 'Mi Tikus comes from the original name of a Chinese dish, 'Lo Shi Fun', which means 'rat noodles' in the Cantonese dialect. Since I was little, it has been called Mi Tikus in Malay, so I decided to keep the name,' he told Bernama when met at his stall, here. Redzuan Ooi Abdullah, 52, owner of the eatery Ipoh-Ipoh Ajee hard at work preparing customers' orders at his food stall located at the Medan Kidd bus terminal in Ipoh, May 5, 2025. — Bernama pic Redzuan said Mi Tikus is made from short laksa noodles stir-fried with ingredients like onions, eggs, prawns and soy sauce. A father of five, Redzuan considers himself fortunate to have embraced Islam and takes the opportunity to share the dish with the Malay community. 'It makes me happy to see Malay customers enjoying this Chinese dish. The idea for this menu came after the Movement Control Order (MCO), when my wife, Noraini Ropangi, was out of work and wanted to start a business. 'At the time, we only served laksa and curry noodles at the shop, so I added this Chinese-style dish as well,' he said. A native of Ipoh, Redzuan said he once worked at a Chinese restaurant in Klebang Besar, Melaka, where he learned cooking techniques and recipes, which he then adapted to meet halal standards without compromising the authentic Chinese taste. Customers enjoyign Redzuan's 'Mi Tikus'. — Bernama pic He shared that in the 1980s, he also helped his family run a food stall at Medan Kidd, selling cendol, laksa and grass jelly. Other than Mi Tikus, Redzuan, who converted to Islam in 2006, also serves a variety of special dishes such as Mi Hailam, Yee Mi Hailam, Mi Tikus Pagar and Nasi Goreng Pagar at his eatery. Speaking about his cooking techniques, Redzuan said it's not easy and requires strength in both hands. 'Every day, I cook non-stop, from opening to closing time, with just a short break in between because customers keep coming. 'I toss the noodles in the wok with flames shooting up. Customers love watching it, but it's not easy,' he said, adding that his hands sometimes get cramped. 'At the end of the day, I cook because I love it. Every dish I make, I put my heart into it so customers leave satisfied, that's my real secret,' he said. Redzuan said his stall went viral on social media after being reviewed by a multiracial food vlogger community. 'I never expected Mi Tikus to become so popular. These days, I barely have time to rest, I even drink while standing,' said Redzuan, who plans to open branches in the future. — Bernama
New Straits Times
05-05-2025
- General
- New Straits Times
Viral 'mi tikus' noodles win over Ipoh foodies
IPOH: The quirky-named 'Mi Tikus' (rat noodles), which is also known as silver needle noodles, has gone viral and won over foodies across all races in Ipoh. The man behind the popular dish, which has drawn a diverse crowd of customers over the past few years, is 52-year-old Muslim convert Redzuan Ooi Abdullah. His eatery, named Ipoh - Ipoh Ajee, located at the Medan Kidd bus terminal, which operates from as early as 7 am to 3 pm, is regularly packed with customers eager to try Mi Tikus and other dishes. Redzuan, fondly known as Abang Wan, has a unique technique of frying the noodles - he tosses the noodles high in a wok over open flames, a sight that fascinates and captures the attention of his customers. "Mi Tikus comes from the original name of a Chinese dish, 'Lo Shi Fun', which means "rat noodles" in the Cantonese dialect. Since I was little, it has been called Mi Tikus in Malay, so I decided to keep the name," he told Bernama when met at his stall, here. Redzuan said Mi Tikus is made from short laksa noodles stir-fried with ingredients like onions, eggs, prawns and soy sauce. A father of five, Redzuan considers himself fortunate to have embraced Islam and takes the opportunity to share the dish with the Malay community. "It makes me happy to see Malay customers enjoying this Chinese dish. The idea for this menu came after the Movement Control Order (MCO), when my wife, Noraini Ropangi, was out of work and wanted to start a business. "At the time, we only served laksa and curry noodles at the shop, so I added this Chinese-style dish as well," he said. A native of Ipoh, Redzuan said he once worked at a Chinese restaurant in Klebang Besar, Melaka, where he learned cooking techniques and recipes, which he then adapted to meet halal standards without compromising the authentic Chinese taste. He shared that in the 1980s, he also helped his family run a food stall at Medan Kidd, selling cendol, laksa and grass jelly. Other than Mi Tikus, Redzuan, who converted to Islam in 2006, also serves a variety of special dishes such as Mi Hailam, Yee Mi Hailam, Mi Tikus Pagar and Nasi Goreng Pagar at his eatery. Speaking about his cooking techniques, Redzuan said it's not easy and requires strength in both hands. "Every day, I cook non-stop, from opening to closing time, with just a short break in between because customers keep coming. "I toss the noodles in the wok with flames shooting up. Customers love watching it, but it's not easy," he said, adding that his hands sometimes get cramped. "At the end of the day, I cook because I love it. Every dish I make, I put my heart into it so customers leave satisfied, that's my real secret," he said. Redzuan said his stall went viral on social media after being reviewed by a multiracial food vlogger community. "I never expected Mi Tikus to become so popular. These days, I barely have time to rest, I even drink while standing," said Redzuan, who plans to open branches in the future. – BERNAMA
Barnama
05-05-2025
- General
- Barnama
Viral Noodle 'Mi Tikus' Wins Over Ipoh Foodies
IPOH, May 5 (Bernama) -- The quirky-named 'Mi Tikus' (rat noodles), which is also known as silver needle noodles, has gone viral and won over foodies across all races in Ipoh. The man behind the popular dish, which has drawn a diverse crowd of customers over the past few years, is 52-year-old Muslim convert Redzuan Ooi Abdullah. His eatery, named Ipoh - Ipoh Ajee, located at the Medan Kidd bus terminal, which operates from as early as 7 am to 3 pm, is regularly packed with customers eager to try Mi Tikus and other dishes. Redzuan, fondly known as Abang Wan, has a unique technique of frying the noodles - he tosses the noodles high in a wok over open flames, a sight that fascinates and captures the attention of his customers. 'Mi Tikus comes from the original name of a Chinese dish, 'Lo Shi Fun', which means "rat noodles" in the Cantonese dialect. Since I was little, it has been called Mi Tikus in Malay, so I decided to keep the name,' he told Bernama when met at his stall, here. Redzuan said Mi Tikus is made from short laksa noodles stir-fried with ingredients like onions, eggs, prawns and soy sauce. A father of five, Redzuan considers himself fortunate to have embraced Islam and takes the opportunity to share the dish with the Malay community. 'It makes me happy to see Malay customers enjoying this Chinese dish. The idea for this menu came after the Movement Control Order (MCO), when my wife, Noraini Ropangi, was out of work and wanted to start a business. 'At the time, we only served laksa and curry noodles at the shop, so I added this Chinese-style dish as well,' he said.
