Ipoh: The quirky-named ‘Mi Tikus’ (rat noodles), which is also known as silver needle noodles, has gone viral and won over foodies across all races in Ipoh. The man behind the popular dish, which has drawn a diverse crowd of customers over the past few years, is 52-year-old Muslim convert Redzuan Ooi Abdullah.

According to BERNAMA News Agency, Redzuan’s eatery, named Ipoh – Ipoh Ajee, is located at the Medan Kidd bus terminal. It operates from as early as 7 am to 3 pm and is regularly packed with customers eager to try Mi Tikus and other dishes. Redzuan, fondly known as Abang Wan, employs a unique technique of frying the noodles. He tosses the noodles high in a wok over open flames, a sight that fascinates and captures the attention of his customers.

‘Mi Tikus’ derives its name from the original Chinese dish ‘Lo Shi Fun’, meaning “rat noodles” in Cantonese. Redzuan explained that since childhood, it has been called Mi Tikus in Malay, prompting him to retain the name. Mi Tikus is made from short laksa noodles stir-fried with ingredients like onions, eggs, prawns, and soy sauce.

A father of five, Redzuan considers himself fortunate to have embraced Islam and takes the opportunity to share the dish with the Malay community. The idea for the Mi Tikus menu emerged after the Movement Control Order (MCO) when his wife, Noraini Ropangi, was out of work and they wanted to start a business. Initially, they only served laksa and curry noodles, but Redzuan added this Chinese-style dish to the menu.

Redzuan, a native of Ipoh, once worked in a Chinese restaurant in Klebang Besar, Melaka, where he learned cooking techniques and recipes. He adapted these to meet halal standards without compromising the authentic Chinese taste. In the 1980s, he also helped his family run a food stall at Medan Kidd, selling cendol, laksa, and grass jelly.

Besides Mi Tikus, Redzuan serves a variety of special dishes such as Mi Hailam, Yee Mi Hailam, Mi Tikus Pagar, and Nasi Goreng Pagar at his eatery. He mentioned that his cooking techniques require strength in both hands, as he cooks non-stop from opening to closing time, taking only a short break due to the constant influx of customers.

Redzuan’s stall gained viral fame on social media after being reviewed by a multiracial food vlogger community. He expressed surprise at Mi Tikus’s popularity and mentioned plans to open branches in the future, despite barely having time to rest currently.