This has to be my favourite Wantan Mee in KL. Hands down. Why? The char siew. There is no way around it.

Now, here's the deal with this place. It is always packed and you may have trouble finding seating, but the turnover is reasonably fast so stick around. If you need to wait and you need a char siew fix, walk down to the hawker centre on the end and visit the Seremban Siew Bao stall. The uncle is my boyfriend as far as I am concerned.

But, I digress.

Now, Chan Meng Kee is easy to miss. It looks reasonably non-descript and you wouldn't suspect for a second that what lies within will make your life that much better.

Without further ado:


[Chan Meng Kee's Wantan Mee with Char Siew]

Doesn't it look like heaven? It is!

Let me start with the least exciting bit: The noodles. They're good, even on their own. They're springy yet tender...just the right consistency and they definitely not stingy with the quantity. I want to say it's about RM6 per small plate? Can't quite recall. They're also drenched to just the right extent in the slightly sweet, dark sauce. Delicious! For those of you who aren't fans of mildly sweet wantan noodles, just order the char siew and some rice. Or you can have their curry wantan mee:


[Chan Meng Kee's Curry Wantan Mee]

I went with a friend and I had to restrain her from eating so I could take a picture, as is clear from the poised chopsticks! She said it was excellent, so take her word for it. I would. It smelled delicious and I took a sip of the soup to ensure my nose wasn't leading me astray. It wasn't. Well worth it! Just look at those char siew chunks!

Now, on to discussing them! The char siew...seriously. Words fail me. If you're one of those absurd people who is convinced that slightly charred food will give you cancer, just don't eat the stuff and leave more for me. Cancer is caused by abnormal cell division which is very unlikely to be caused by charred food. Rumours!

Back to the point! The skin of the char siew is beautifully charred to contrast with the sticky, gooey, sweet sauce that leaves you licking your lips and wanting more, while the meat is tender, melt-in-your-mouth fatty, melting on your tongue and coating it with deliciousness.

Definitely a favourite! Definitely!

Now, it wouldn't be wantan mee without wantans (no, I'm not going to spell it as "wanton" because that has an entirely different connotation to my affection for this dish), right?


[Chan Meng Kee's Wantans]

They're not the best, but they're good. They're little parcels of goodness which are mild enough to complement the strong flavours in the dish very well. All in all, a very good pairing.

Chan Meng Kee
32, Jalan 2/66, PJ (SS2)
Tel: 012 6881972
Opening Hours: Mon-Sun - 9am-10pm

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