Background

Mee Bandung is a traditional and famous Malay dish originated from Muar Johor Malaysia. The term 'bandung' in its name derived from the term's meaning for 'doubles' or 'twins' or 'pairs' means anything that is mixture or combination from two ingredients; just like the term 'Sirap Bandung' for rose flavour syrup mixed with milk beverage or even 'Rumah Berbandung' for semi-detach house.[1] For Mee Bandung during the early days it was called , the dish was cooked with noodles and eggs only beside mixture of the specially cooking chili paste made of chili, spices, belacan shrimp paste and dried shrimp. In those days when the luxury of adding additional ingredients like prawn, beef, fish cake, tofu, lettuce vegetables and onion garnishing was rare before it has been commercialised and improvished as of the present Mee Bandung now. It is often referred as Mee Bandung Muar which is famously known and fondly a favourite dish all over Malaysia but the Mee Bandung from its original place, Muar is still touted and recognised to be the best and most delicious one.

Mee Bandung should not be confused and mistakenly assumed to be related or originated from the place Bandung in Indonesia which have no direct co-relation between both at all.