Mr. Ong Kim Lon, of Hokkien heritage, began his journey from the Fujian province in China to Malaya and settled down in the vicinity of Kuala Lumpur. In 1927, he opened a modest stall in Dang Wangi, selling homemade bamboo cane-pressed yellow ‘mee’, prepared with soup or thick aromatic Chinese-style gravy, known also as to”Lo”.