Tasting Yik Mun, Years Later

By June Ramli

Petaling Jaya, July 16: I can’t quite recall exactly when I last tasted Yik Mun — it might have been around twenty years ago, when a family member was working in Tanjung Malim and had been stationed there for a good number of years.
What I do remember clearly is the shop’s old crowd: a lot of big bike riders would stop by for a cuppa before continuing their ride, giving the place a certain buzz.
I finally made it back to Yik Mun in Tanjung Malim after years away — a shop that’s been serving the town since 1926.
I was craving a good chicken chop, so I ordered their Hainan chicken chop with chicken breast, green peas, and a sweet sauce.
It came with a small side of bread, which I don’t remember from before — perfect for mopping up the sauce once the chicken was gone.
The wait was long, but worth it. The sauce leaned quite sweet, but I cleaned my plate anyway.

The shop itself has changed since I was last here.
The founder passed away in 2024, and it’s now run by his children, with a team of Malay staff and a mostly Malay customer base — a shift from what I remember, including from those old days of bikers stopping through. I heard some regulars feel the place isn’t quite the same these days, but I still loved it and would happily return whenever I get the chance.

One thing that has genuinely changed since my earlier visits: Yik Mun’s halal status. Back when I used to see the bikers pull in, the restaurant wasn’t JAKIM-certified — only its pau, made at a separate factory premises, had halal certification, and even that came later, after years of speculation and some controversy online.

In June 2025, the entire restaurant and its full menu of 145 dishes were finally granted JAKIM Halal certification, valid until 30 April 2027 — a significant milestone for a nearly century-old, non-Muslim-owned kopitiam.
If you’re planning a visit, it’s worth checking the current certificate on-site or via JAKIM’s e-Halal portal, since status can be reviewed over time.

Beyond the chicken chop, I tried their chicken pau, which held up well, along with the fresh orange juice and assam boi — both good.
Before leaving, I picked up a pack of their white coffee kaw kaw and a jar of their homemade kaya, the same kaya they use to fill their pau.

Getting there from the North-South Expressway (from KL)

1. Head north on the North-South Expressway (E1) from Kuala Lumpur, passing through the Sungai Buloh, Rawang, and Bukit Beruntung interchanges.
2. Continue north past Bukit Tagar and Lembah Beringin.
3. Take Exit 121, the Tanjung Malim Interchange — the last exit in northern Selangor before the Perak border, with the town of Tanjung Malim sitting just across it.
4. Pay the toll and follow signs into Tanjung Malim town centre.
5. Yik Mun is located along the main road in the old town area — a quick ask around or a search on Waze/Google Maps once you’re in town centre will get you there, as it’s a well-known local landmark.

The drive from KL takes roughly 1 to 1.5 hours depending on traffic.