This shop is run by a family; and the son was often seen at the shop helping the father.
A typical plate of Wantan mee - Kon Low (Dry wantan noodles))
With a bowl of dumplings in soup
The specialty of the wantan mee here is due to the inclusion of dried pork lard (or so I heard)
How about you?
How do you define a good Wantan mee?
i always visit this place! but we call it meng kee, dunno why...haha!
ReplyDeletethe noodles is firm and smooth while the sui kow is flavoursome!
i like koon kee at petaling street as well. apparently the standard dropped and it's getting more expensive! :<
Ohh...is it Meng Kee instead?
ReplyDeleteHaha...dunno why I had Yut Kee in my mind pula! (*shy*)
Yut Kee like the famous Roti Babi in Jalan Dang Wangi? lol
ReplyDeleteI like the wantan mee in Section 17. Hand made by the owner. For me a good wantan me is the moment you bite into the noodle you get a snap feeling. I wrote about it here.
Hey Simon, pai seh lar...think I mixed up the name dy:(
ReplyDeleteHahhaa...read too much food blogs on Yut Kee:p
Hey Jackson, want a bowl of wantan mee?:D