Meals in Seremban are usually one-dish affairs, though communal dining and dish sharing is also popular. Most tourists appear to prefer day trips to Seremban because you can easily cover most of the city’s sights, sounds, and tastes in a day, especially if you focus on items unique to the area. Here are 10 famous street food to eat in Seremban.
1. Seremban Siew Pau
The Seremban Siew Pau is a bun-shaped crisp, flaky, buttery pastry with a hollow centre filled with piping hot, juicy savoury sweet salty meat filling. There are two varieties: the popular Seremban Siew Pau Pork, which contains tender minced pork meat, and the Seremban Siew Pau Chicken, which contains chewy shredded chicken meat.
2. Mee Hoon Sotong
Long thin rice vermicelli noodles are topped with tender braised pork loin slices, crunchy kai-lan / Chinese kale / Chinese broccoli, and bouncy cuttlefish parts. A savoury salty meaty gravy is poured over.
3. Coconut Tart
The Coconut Tart is made with a buttery crumbly pastry tart shell that is filled with grated coconut shreds that have been infused with pandan / screwpine leaf juice. It has a grainy chewy texture with a lovely floral earthy sweet flavour as a result of this. For a fruity sweet note, garnish with a juicy chunk of candied cherry.
4. Yellow Wine Chicken
Yellow Wine Chicken is a Chinese Hakka dish that differs from the more common Red Wine Chicken. Boneless chicken chunks, Chinese Huangjiu yellow rice wine, ginger, salt, light soy sauce, spring onions, white pepper, and sesame oil are used to make this dish. It has a bright, refreshing, boozy herbal earthy sweet flavour with crunchy spring onions, tender chicken, and a smooth soup / broth. On the palate, it’s soulful and uplifting.
5. Mixed Beef Soup
The wet version of the Mixed Beef Soup is simply the wet version, but without the noodles and gravy. The beef stock is made with similar ingredients and lends a bold meaty savoury sweet flavour to the clear beef soup / broth. Tender braised beef brisket, bouncy beef meat balls, chewy braised beef stomach tripe, gelatinous beef tendon, soft daikon radish slices, and spring onions serve as garnishes. On a cold day, this dish is hearty and fortifying.
6. Beef Noodles
This is the Cantonese version of beef noodles, as opposed to the more common Teochew and Hainanese varieties. This dish, also known as Ngau Lam Fun, is made up of chewy long cylindrical tapioca noodles that are topped with tender braised beef brisket, juicy salted mustard greens, chewy braised beef stomach tripe, gelatinous beef tendon, crunchy roasted peanuts, sesame seeds, and spring onions, all coated in a thick gloopy rich beef stock braising gravy that is bold with savoury salty meaty flavour.
7. Bak Kut Teh
The Bak Kut Teh from Seremban, Negeri Sembilan, Malaysia, differs from the deeply savoury herbal version from Kuala Lumpur and the delicate herbal sweet savoury version from Johor Bahru. The soup/broth in this case is lightly herbal and rather thin, making it less tasty than its counterparts. Tender pork ribs with meat that easily falls off the bone, chewy pig’s stomach, succulent pork belly, soft cabbage, wispy golden mushrooms, crunchy dried beancurd sheets, and spongy tofu puffs are just a few of the ingredients.
8. Claypot Chicken Rice
The Claypot Chicken Rice is typically served as part of a meal rather than as a standalone dish. Before eating, the ingredients are mixed together in a claypot. With fluffy crunchy tender chewy textures and a strong savoury salty sweet flavour. Some say the best part of the dish is when the white rice sticks to the sides of the hot claypot, blackening and crisping.
Seremban, Negeri Sembilan, Malaysia coffee has a medium, balanced body, decent strength, and a mellow aroma.
10. Lime & Sour Plum Juice
With its zesty tangy sour sweet flavour, the Lime & Sour Plum Juice is refreshing when served chilled. On hot days, this is an excellent thirst quencher.