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Best Malaysian Mee Goreng in San Francisco

“It's fried hard and fast over intense heat on a well-seasoned wok — the char and smokiness (wok hei) is what separates a hawker master from a home cook.”

Malaysian Mee Goreng

What the real thing tastes like

Thick yellow egg noodles are stir-fried at very high heat with a sweet-spicy tomato-and-chili sauce, tofu, bean sprouts, egg, and often shrimp or beef, tossed quickly enough to develop a slight char without overcooking any single component. The wok's heat retention and the cook's speed are what generate the smoky 'wok hei' aroma reviewers consistently seek out.

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Reviewers rate noodle char and springiness, plus sauce clinging evenly rather than pooling at the bottom of the plate. A dish lacking any wok hei aroma is frequently described as tasting flat regardless of sauce flavour.

Order it here when it has

  • smoky wok-fried flavour
  • springy noodles
  • well-balanced sweet heat

Walk away when you see

  • can be oily
  • noodles clump if under-tossed
  • spice varies by stall

Restaurant-level rankings for San Francisco land as the Polydish review engine processes this city's reviews. Explore the dish itself while you wait —

Malaysian Mee Goreng on Polydish →