Ming Jii Restaurant — Restaurant in Johor

I am here before 0700 hrs for breakfast.

The coffee shop is big and air circulation is good. Coffeeshop is about 20% full. The food, we ordered one plate of chee Chong fun with scallion oil and soya source and the other with the dark sweet source and some lor Bak, a coffee and a tea. The chee Chong fun is cold..... slightly colder than room temperature, I supposed is left in the container with steaming them.....not nice. The scallion oil is just nice but the soya source is a bit short for me. The sweet source is flooding the cool chee Chong fun which is great, the taste is just Ok. The sesame seeds given are well covered over the chee Chong fun which I like. The Lor Bak is cold as well, never re fried, but the lor Bak with minced meat inside do have a dash of sourness which I do not know if is made this way or something else. The tea and coffee is above average. Quite like it for my teh C kosong.

Likely may not be back because the chee Chong fun is cold.....sad. The toilet is...

The food selection at this place features a limited variety of Chee Cheong Fun, but it is complemented well by the Yong Tau Foo. Ordering is efficient, and you have the option to choose your own Yong Tau Foo. I highly recommend trying the An Soon Chee Cheong Fun, which offers a unique twist not typically found in standard Hong Kong style. This version includes fried small shrimp and water chestnut, adding a delightful crunch.

However, one downside is that the dish tends to be a bit dry, as it lacks a sauce to enhance the flavor. Additionally, the Yong Tau Foo seems to be served without being reheated or deep-fried, resulting in a slightly colder temperature.

Overall, it's a great spot for a quick lunch on the weekend, especially since there isn't...

Mar '23 - Curry CCF was rather ordinary. Pig skin was nice and crunchy. Yam cake was average. Lacklustre.

Jul '22 - Business is brisk and there seemed to be quite a handful of regulars. Pick your ingredients (aka YTF) and order your choice of CCF. Green cut chili and chili sauce are available on the table. The brinjal and bitter gourd are of fish filling. It was of average quality. Its ngoh hiong was of prawn and chestnut mix. My first bite of AnShun CCF brought me back to an old kampong taste (古早味). The cheong fun was thick with a bite which i love. The CCF consisted of dried shrimp, turnip and preserved radish. It also reminded me of yam cake. Very unique and i am impressed. Eat it by itself,...