Best Wantan Mee in KL

Another family business going way back to the 1920s, Toong Kwoon Chye is operated by Madam Yap, a third generation shop owner who’s still dedicated to serving her grandfather’s signature wantan mee. Unlike the traditional black sauce version of this dish, their specialty is simply curry sauce over plain noodles. And instead of char siew, its braised mushrooms and chicken feet (char siew and wantan are options too). Noodles can be served in soup or dry, depending on your preference.

If sweet char siew is how you roll, then you’re gonna go crazy for this place. Patrons swear on these little chunks of honey caramelized meat, each with the perfect amount of lean and fatty bits. Here’s a fun fact for you: the sui kao are made hourly by hand so if you’re the type who fusses about freshness, then fret not! Each dumpling is stuffed with a combination of minced pork, prawns, and black fungus. Some argue that two pieces aren’t enough! The siew yoke on the other hand is nothing to shout about. The texture is rather tough so customers would usually just stick to ordering char siew.

TChangkat Tong Shin Wan Tan Meehis little hawker stall is located right at the corner of Tengkat Tong Shin, parallel to Jalan Alor. It’s said to have one of the best tasting wantan mee in KL, and the crowd that flocks there for supper time will vouch for that. The man behind the meal is affectionately known by patrons as ‘Wantan Mee Uncle’. His quiet disposition and curt responses may come across as rude to some but he makes up for it through his noodles. Most would comment that uncle’s wantan mee is good as a whole, so there’s no pinpointing a specific aspect of this dish that stands out. Even so, people love it and are willing to wait up to 40 minutes for a plate or two!