Johor Bahru Eat: Oh Yeah Noodle House (欧爷面馆) Penang Delights @ Taman Pelangi

30 June 2026

Oh Yeah Noodle House (欧爷面馆), started in 1995, offers a wide range of authentic Penang delights and other popular local dishes. The flagship outlet is located in Taman Maju Jaya, along Newspaper Street behind Plaza Pelangi and a second outlet was newly opened in Skudai.

Oh Yeah Noodle House’s signature noodle dishes are Penang Hokkien prawn mee (槟城福建虾面) and its variants with big prawns, pork ribs or both. There are Penang loh mee (槟城卤面), Penang white curry mee (槟城白咖喱面) and also all-time-favourite Penang char kway teow (槟城炒粿条), Penang chee cheung fun (槟城猪肠粉), Penang lobak (槟城炸卤肉), etc. Other local noodle dishes and traditional Hainanese breakfast (kopi, toasts and soft-boiled eggs) are available too.

The signature Penang Hokkien Mee with Pork Ribs (槟城排骨福建虾面) uses yellow noodle and rice vermicelli in a flavourful, sweet-savoury-spicy broth and topped with a number of small prawns, dried shrimps, thin slices of lean pork, fish cake slices, bean sprouts, half a braised egg and garnished with fried shallots. The pork ribs are very tender, and fall off the bones easily. The broth, typically boiled with pig bones and prawn shells, is so flavourful and tasty and difficult not to finish it.

The Penang Loh Mee (槟城卤面) is served with thick yellow noodle in thick eggy broth and topped with thin slices of pork belly meat, sliced fishcake, half a braised egg and garnished with fried shallots. The viscous dark broth, added with some vinegar, minced garlic, ginger and white pepper, is the main essence of the noodle dish with savoury flavours. This is another flavourful dish to go for.

Similarly, Oh Yeah’s loh mee can be added with pork ribs and there is an interesting dish which combines both Hokkien prawn mee with loh mee. The Penang Loh Mee with Pork Ribs (槟城排骨卤面) is the loh mee dish (above) added with ultra-tender pork ribs, resulting in a meatier dish.

The Penang Char Kway Teow (槟城炒粿条) is another highly-recommended dish to go for. It uses medium-size, flat kway teow to stir-fried with prawns, egg, bean spouts, pork lard, chives, and added with blanched cockles (not raw, not overcooked too). The finished dish is non-oily, savoury and mild-spicy (I opted for “little spicy”), and carries a mellow wok aroma. It is so delicious.

When ordering the dish, Oh Yeah’s online ordering system allows most of the ingredients to be added or removed. I kept to the defaults for the first try and will add-on Chinese sausage and probably more cockles next time.