Five leading chefs clue us in on their favourite plates of the Malaysian favourite
Wantan mee is a simple yet heartwarming noodle dish that originated in Guangzhou and eventually made its way around Asia. Now a staple dish in Southern China, Hong Kong, Indonesia, Singapore, Thailand, and, of course, Malaysia, wantan mee has since taken on different forms and variations, all of which are centred around the egg noodles and wontons.
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In Malaysia, wantan mee is typically served as a bowl of soup noodles with wontons or dry, tossed in an oyster sauce mixture. To guide you to the best plates of wantan mee around, we chatted with five chefs to find out where they go for their fix.
Jun Wong, Yellow Fin Horse
“My favourite is from a wantan mee stall on Chulia Street in Penang! It’s just a stall that only opens at night and serves the standard plate of wantan mee–it doesn’t cater to variations! The noodle texture is what sets it apart from the rest. A tip for your trip there: don’t repeat your orders to them, they heard you the first time.”
Chulia Street wantan mee stall, 275, Chulia St, Georgetown, 10200 George Town, Friday-Monday, 6pm-12am