Bubba Could Learn A Trick or Two from Mak Jah

The story of Mee Udang Mak Jah in Kuala Sepetang.

Taiping may be famous for its hills and gardens but a little known fact is that an estuary sits in its borders too. Kuala Sepetang is a little town with rugged edges and a whole lot of mangrove trees that line the roadside, indicating the presence of the unseen inlet on the other side.

A trip to Taiping for its flora and fauna would not be complete without a visit to the Mangrove Forest Reserve, for a quick boat trip along the Sepetang River and the feeding of White Bellied Eagles. However, Kuala Sepetang is also famous for another animal of the crustacean kind – the prawn in Mee Udang Kuala Sepetang.

Originally a fishing village, Kuala Sepetang has since grown to become a tourist attraction of sorts due to the presence of the historical Port Weld – Perak’s first British-era port built to export tin from Taiping – and the traditional charcoal factory which uses the local mangrove trees.

When it comes to taking a break after a long day of sight-seeing, the place to stop by is Mee Udang Mak Jah – the roadside stall that both locals and tourists alike swear by for the richness of its broth and the freshness of its prawns.

Its fame is most evident during long holidays, when land-faring Taipingites make pilgrimage back to their hometown and crowd this noodle stall. Correction: It was once a stall, now it has expanded to the other side of the road, with the waiters shutting across a still-functioning road to fulfil orders.

The close proximity to a river mouth with easy access to seafood works perfectly in favour of Mee Udang Mak Jah until today (the reason behind its emergence in the first place). Go for the Mee Udang Special – it may cost a bomb but the bombastic size of the prawns will win you over in no time.

Alternatively you may also visit their Klang Valley branch in Wangsa Maju.

Restoran Mee Udang Mak Jah
Kampung Menteri,
34650 Kuala Sepetang,

Vimal Palasekaran

Vimal Palasekaran

Loud laugher. TV buff. Hispanophone.
Vimal Palasekaran

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