Ipoh. The place of great heritage, made even greater by its rich culinary context. Already famous for its innumerable number of delicious local delicacies such as the Ngar Choi Kai (Steamed chicken with sprouts), Kai See Hor Fun (Shredded poached chicken meat served with flat rice noodles soup) and Tau Foo Fah (Soy-beancurd with ginger or palm sugar syrup), just to name a few, most would think that there wouldn't be anymore culinary fares to soon join the ranks among Ipoh's already extensive army of dishes, but they couldn't be more wrong.
Located in Buntong, Ipoh, Cheong Kee Wan Tan Mee is plowing through the ranks of gastronomical galore by dishing out rather impressive wantan mee. A family-based business of several decades to date, they have somewhat perfected their own version of home-made egg noodle used for their wantan mee. Springy in texture, and lighter hue of yellow, indicated minimal usage of lye water, the noodles in Cheong Kee can be cooked in two different manners: dry-base with dark soy sauce or with clear, brothy dumpling soup. The toppings of the dish include braised pork bits/slices with soy sauce, bean sprouts (an Ipoh signature) and chopped scallions, all contributing to a pleasant finish for the dish.
Not forgetting how the dish came about in the first place, the wantan - quintessentially dumplings packed with mince pork; are served side by side with the noodles along with pickled green chillies for that extra keenness.
