Breakfast this morning: KL-style wantan mee.
KL-style wantan mee has a softer texture than Penang-style wantan mee (which uses “lye water” to obtain a springier & chewier texture and closer to HK-style wantan mee). However, both KL & Penang wantan mee have the same kind of dark soysauce-sesame oil-lard dressing.
This wantan mee stall at Uncle Rich Kopitiam at Jalan Hujan Emas 8, Overseas Union Garden (off Old Klang Road) has been around since the 1970s, passed through 3 generations of the family who runs it, and still produces the same tastes and textures through the decades. I’d rank it among the top 3 wantan noodles I’d tasted in Kuala Lumpur in the past 5 years that I’m here. The wantan dumplings here have a delicious minced pork-shrimp filling. The “char siew” (caramelised BBQ pork) was smoky and packed full of flavours from its marinade.
