Ol' Skool Makan #9: Yik Mun, Tanjung Malim -- A Taste That Time Preserved

I can’t quite remember when exactly I had my first Yik Mun pau -- maybe sometime in the late 90s, or maybe I just gave in to the hype later on. But one thing’s for sure: since that day, I’ve never not stopped there whenever I’m passing through Tanjung Malim. It’s become a bit of a ritual -- like a checkpoint between KL and the north where you stretch your legs, grab a soft, pillowy pau, and remind yourself that some things in Malaysia never lose their charm.


Restoran Yik Mun has been around since 1926, founded by a Chinese immigrant named Wong Fun Moi. Back then, it was just a humble kopitiam serving traditional Hainanese fare. But what really made it famous -- and earned it the nickname Pau Yik Mun -- were those perfectly steamed buns stuffed with chicken, beef or kaya. Over the years, the shop became a local legend, surviving floods, ownership changes, and even the arrival of the highway that diverted traffic away from the old trunk road. Yet people still make the detour -- because a good pau is timeless.


Speaking of which, the pau itself has quite a journey. Originating from China, “pau” (or baozi) has been around for centuries -- a portable, all-in-one meal of meat and dough that could travel with traders and soldiers alike. It came to Malaya with early Chinese settlers and evolved into countless local variations: from the fluffy halal pau at Yik Mun to the savoury dim sum versions in Chinese restaurants.

Today, you can find Yik Mun’s paus in convenience stores and petrol stations, but nothing beats having it fresh, with a cup of hot coffee or teh tarik, while the traffic hums along Jalan Slim. It’s simple, nostalgic, and very Malaysian -- proof that sometimes, the hype is entirely justified.

Fun Fact: When Yik Mun was taken over by a new generation, the owners decided to make the iconic pau accessible to everyone. They switched to halal-certified ingredients and processes, eventually earning official JAKIM certification. That move didn’t just expand their customer base -- it made Yik Mun one of the few truly “unity foods” in Malaysia, enjoyed by Malays, Chinese, Indians and travellers alike.


About Ol' Skool Makan

Ol' Skool Makan is my little tribute to Malaysia’s timeless eateries -- the ones that fed us before hashtags, food apps, and fancy plating. It’s about real food, real people, and memories that still smell like sambal and kopi-O.


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Dapatkan buku 'Kisah Hidup & Budaya Pop Anak Gen-X' di SINI

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