文華樓 Wen Hua Restaurant — Restaurant in Johor

An incredible find: an old school restaurant with great food, warm old fashioned service, and very decent prices. Their sweet and sour pork tastes like it used to in the old days (circa mid 1980s) and they used a cut of meat that was a mixture of fat and lean.

The other dishes were similarly well cooked and seasoned. The salted egg prawns were a little smaller than one might find in other restaurants, but they had good flavour.

Special mention needs to be made of their desserts. We had the yam paste - creamy but not processed to death. It still had the reassuring texture of mushed yam. It wasn't too sweet, the yam was flavourful and the dessert tasted oddly light and wholesome - it didn't have that wallpaper paste consistency, nor did it stick to the roof of your mouth.

The pancake and sesame jujubes were both deep fried, but amazingly un-greasy. The pancake was crisp, light, and flaky and the jujubes were crisp on the outside but the mochi on the inside was wonderfully tender and required...

It was our second visit to this restaurant. During the first visit, the food was delicious but we are not sure if it’s because we went with some regular patrons of this restaurant, hence the greater need to ensure better quality food and service. On our second visit, the food was average (eg: the floss fried with a savoury dish was super sweet and the meat patty has way too much garlic in it). What’s more appalling was the service staff who took our order (presumably the captain) who we felt was ‘sneaky’ wasn’t clear with we asked more about the dish as well as the prices of seafood. Yes, it was our fault for not confirming as well but that’s because we know what is the general market rate and perhaps too trusting with this place. Won’t be visiting again. 3 stars was more for the...

文華樓 Wen Hua Restaurant （Taman Molek）

在柔佛新山的中餐饮食圈，文華樓 是个值得一提的老字号，不仅因其 菜色用心，也因整体氛围与服务细 节的延续。

餐厅以传统圆桌为主，也提供包厢 服务，无论是家庭聚餐或商务宴客， 皆能兼顾体面与舒适。

整体属中上价位，但份量颇为大方， 菜色在传统中略带巧思，展现了厨 师团队的品味与稳定。

餐前小点则颇具特色：通常会搭配 罗惹（非素）、类似muruku的酥脆 面点与腌渍番石榴切片，在熟悉中带 出不一样的开场组合，增加味觉的期 待与层次。

值得一提的是，这里竟能在饮品菜单 中找到蔬果汁，可选单杯或整壶， 在中餐馆中实属罕见，亦显示餐厅在 饮品设计上的用心。

而最让人回味的莫过于芋头圈， 称得上是新山地区少有的代表作。

酥松轻软，芋香浓郁，口感细致， 不带冷冻成品的呆板感，是现场 现做才能有的鲜活风味。

更难得的是，文華樓依然保留着 资深领班经理的传统。他们的稳 重与服务节奏，让人忆起老酒楼 的岁月记忆，更添一份民风与温度。

特别感谢 Peter Lim 经理，全程贴 心服务，为用餐体验加分不少。

A respected name in Johor Bahru’s Chinese dining scene, Wen Hua Restaurant offers more than just a meal—it delivers a thoughtful experience rooted in tradition and attention to detail.

Service is warm, proactive and consistent, from the moment you enter, through the round table seating, until the final dish is cleared.

Private dining rooms are also available, making it suitable for family celebrations or formal gatherings.

The menu is mid to high priced, with generous portions and a selection that reflects both classic Chinese roots and subtle innovation.

Appetisers are refreshingly unique —a trio that often includes rojak, muruku-like flour snacks, and marinated sliced guava.

These offer a playful and textural start to the meal, fusing cultural influences in an unexpected but familiar way.

Wen Hua also surprises with its beverage menu, which includes vegetable and fruit juices served by glass or jug—a rarity in Chinese restaurants, showing the restaurant’s thoughtful catering to diverse preferences.

One of the standout dishes is their Yam Ring, widely regarded as among the best in town.

Fluffy, light, and deeply fragrant, it’s clearly made fresh—not frozen —allowing the natural aroma of yam to shine through with every bite.

Perhaps what warms the heart most is the presence of experienced floor managers—a vanishing breed in many modern establishments.

Their calm professionalism evokes the golden days of the banquet-style Chinese restaurants (酒楼岁月) and the timeless community charm (民风) that such places once carried.

Special appreciation to Mr. Peter Lim, whose attentive presence and service exemplify the hospitality values that define Wen Hua.

—— 素小栎｜味道，是人情的载体， 也是回忆的温度。

Flavours connect us, but it’s the people who make...