Wantan Mee @ Old Klang Road

27 03 2011

One of the quirky thing about Malaysia food is that the best food are often found at run down places. A good example would be this particular Wantan noodle stall which is located along Old Klang Road. From afar, the stall will not appeal those who are looking for a comfortable and hygiene place to dine. But the place is crowded just about every night which is a tell tale sign of the popularity of this stall.

I have never been an ardent fan of Char Siew (barbecued pork) until I tasted Meng Kee Char Siew. That is when I started paying more attention to the barbecued pork served whenever I order Wanton noodle. Suffice to say, the barbecued pork at this place was really appetizing (and I dare say, one of the better ones I have eaten so far).

My recommendation is to order the “pun fei sau” (50% fat 50% lean) meat. The soft fatty texture blends very nicely with the lean meat which will most certainly delight your taste bud.

A small plate costs (RM 5.50) which is cheap considering that this is one of the better char siew I have tried. The outer layer is nicely barbecued without overly burnt. The char siew was flavoursome enough to be eaten without the noodle!

And speaking about the noodle, the Wantan mee  (RM 4.50) was also good. I notice that the stall owner prepare each plate of wanton mee individually (even during peak hours) to ensure that the taste is consistent.

The noodle was springy and does not have that ‘kan sui’ (alkaline water) smell. The sauce was thick and black and had enough taste to it.

And of course, the char siew which came with the noodle made it ever tastier!

The Wantan (dumplings) were also good.

The skin was thin and the combination of shrimp and pork meat in its fillings (although the pepper taste was slightly stronger) made it pretty decent enough.

If you are looking for a place to eat good Wantan noodle, do stop by this place. It is located opposite of BHP petrol station. There is also a ‘tai chow’ stall at the same place. Highly recommended.

Jalan Klang Lama (Near to the Kuchai Lama junction)
5800 Kuala Lumpur

Location Map






Home Made Chinese Dumpling

3 06 2010

Since the Chinese Dumpling Festival is just around the corner, my in-laws had started making dumplings last week. These delicious delicacies are usually eaten once every year although it can be easily bought at any time of the year. But nothing beats having to see how the dumplings are made first hand.

The main ingredient is the gluttonous rice which has to be soaked overnight so that it become soft.

Dried winter melon strips are added to give a tinge of sweet taste.

Besides that, there were also dried shrimps…

Chestnuts….

Dried sotong…

Mushrooms…

Fried mince meat and…

Chinese sausages.

All these ingredients are put onto the bamboo leaf which give a unique smell and flavour to the rice.

To ensure that the shape of the dumpling remains in a triangular form, the rice are compacted and skillfully wrapped so that the dumplings looks exquisite.

The dumplings are boiled for around 4 hours before they are ready to be eaten.

Here are the pictures of the delicious dumplings!








%d bloggers like this: