Back at Nam Seng today, to try out its much-vaunted wantan noodles. Penang has always lagged behind Kuala Lumpur in this category - understandable as wantan noodles is a Cantonese dish, and Kuala Lumpurโs Chinese populace is largely Cantonese, whilst Penang is mainly Hokkien/Fujianese. Somehow, the different food cultures are simply not compatible - and wantan noodle sellers in Penang, even if they are of Cantonese descent, have largely altered their offerings to suit the palates of their mainly Hokkien clientele.
Still, the one here at Nam Seng is very much ahead of those Iโd tried almost anywhere else in Penang (except for those two excellent stalls on Chulia Street in the evenings).
Penangโs wantan noodles adhere to the general Malaysian version, i.e. dressed in a dark soy sauce, light soy sauce, lard, sesame oil and other secret condiments. The noodles will be topped with sliced โchar-siewโ (Cantonese caramelized BBQ pork) and blanched โchoy sumโ greens.
A bowl of light soup, with three wantan dumplings will be served on the side, and with pickled green chilis in soy sauce as a dipping sauce. This style of serving is de rigueur for wantan noodles throughout Malaysia and Singapore - not the soupy version which HK-style wantan noodles is famous for.
I really enjoyed the texture of the noodles here, and the well-balanced, very flavorsome dressing. Best Iโd had in Penang so far.
