So we decided to stop by Seremban on the way back up to KL from Malacca for cendol (among other things), and we were not disappointed at all. The cendol noodles were slightly salty, which I think is the defining characteristic. Ice was finely shaven (by machine), and the red beans were soft and mushy. Coconut milk was refreshing. Self-service, but quite fast. RM1.70 each. Really a steal!
RM1.50 per siew pau, after price revision as at Nov 1, 2013. Worth it? Definitely. The pau was hot and freshly made, crispy and flaky out the outside, moist and sweet on the inside. Just the right balance of pastry versus meat, and not overly greasy.
This lou shu fun looks very plain but it's surprisingly very tasty. The noodles are fresh and springy. The simple salty sauce (at the bottom of the bowl) gives it most of its flavour. It has lots of plain minced pork, and sweet char siew. This is the famous dish at this restaurant.
Seremban is indeed famous for their Hakka mee (due to the large population of Hakka people), so I decided to try it at this famous noodle place, even though they're famous for other type of noodles and not Hakka noodles. I was not disappointed. Noodles were firm and springy, lots of minced meat (which was sauceless but moist). Char siew was sweet and tender.