About Us

Discover and reminisce the classic flavors of the 1970s at JB 101 Firewokz now! Meet our head chef Lim Ah Meng who has over 40 years of old-school “Wokmanship”
JB 101 Firewokz is located in a serene and rustic place making it the best place to unwind after a hectic day at work.

Our Story

JB 101 Firewokz was originally inspired by the renaissance of “Wok Hei” in the 1970s. The restaurant is specially helmed by renowned Chef Lim Ah Meng, who has over 2 decades of experience whipping up scrumptious JB style “Zichar” cuisine.

Chef Ah Meng initially started out as an apprentice but after spending thousands of hours at the wok, he gradually rose up the ranks to become Head Chef of Restoran See Hai Johor. JB 101 Firewokz is located in a serene and rustic place making it the best place to unwind after a hectic day at work.


Some of the delicious food we serve at JB Firewokz 101

Our Food

We bring back tantalizing classics - Caramel-Black Hokkien Mee which comes with a generous offering of fresh prawns and sotong. Feast on a Peranakan classic, the Assam Fishead, made from an aromatic blend of spice and acidity from the Chef’s own secret recipe. Sink your teeth into a succulent, and savoury Mongolian Pork rib before you finish with our signature dish. The JB White Bee Hoon. Savour our smooth and silky White Bee Hoon, bathed in our rich seafood broth as you taste the fresh prawns and stir-fried pork that accompanies it. It’s the same broth that won over so many die-hard fans from the other side of the causeway. For all our rice and noodle dishes, JB 101 lets you lavish your family with crab meat by adding just $2!

Under the skillful leadership of Chef Ah Meng, JB 101 Firewokz has been consistently providing scrumptious meals full of nostalgia and sentimentality. With his steady wok as his companion, he uses the same exact “Stir-Frying” formula able to recreate the same hawker flavours that our Grandparents miss. Our customers leave happily with their tummies filled, knowing that our dishes are priced affordably.