PETALING JAYA, Oct 13 —  In a changing F&B world, old friends sometimes turn up unexpectedly; like Andy Lew’s char siu wantan mee with its tender, burnished BBQ pork paired with springy egg noodles. 

Once located in SS2 with a Hong Kong slant, Lew then found a home in Centrepoint for almost eight years, until it closed there, leading it to ping pong from Taman Paramount to Puchong Kinrara until it landed at Damansara Jaya’s Restoran Kopitiam Number One about a month ago. 

Single-handedly running the show here, Lew focuses on his wantan mee served with char siu, chicken curry and poached chicken. 

Don’t miss out on his curry laksa too as each bowl packs a fragrant orange-hue broth, lovingly using his own spice paste which is slowly cooked for a whopping three hours.

Wantan mee is a classic for all the right things, namely the satisfaction one gets with the smooth egg noodles glazed with dark soy sauce and lard, accompanied with glistening char siu, generously stuffed wantans and pickled green chillies. 

Char siu gets top marks here, juicy and flavourful with the use of the prized pork neck cut giving you the much sought after lusciousness of fat and meat that doesn’t stick to your teeth.

The wantans here are gigantic compared to the puny versions found elsewhere; plump with minced pork and smaller in size prawn, stretching out the skin covering it. 

Your plate of char siu wantan mee will set you back by RM10 and if you order with wantans, it’s RM11 for that combination. 

A new favourite for your next meal here could be the chicken curry paired with wantan mee. 

Using only chicken thigh and lots of fluffy potatoes, this curry is reminiscent of what you get at home: it uses Lew’s own spice paste rather than the generic curry powder from a packet. 

When paired with a tangle of egg noodles dressed with soy sauce plus crunchy, short stubby Ipoh bean sprouts, it’s happiness on the plate, all for RM11. 

With Lew being fully in charge here, he dedicates his time to perfecting every item, like his signature bowl of curry laksa (RM13), using his own secret recipe.

It’s different from others, purely because he doesn’t offer sambal on the side as he explained that all the flavours are already jam packed in his laksa so you really don’t need any add-ons, except a squeeze of calamansi lime to give it a zingy touch. 

Don’t be put off by the oil floating on the surface as that’s the true blue evidence every curry lover looks for that the spice paste has been slowly cooked, unlocking its ultimate fragrance and flavour. 

We encourage you to slurp every spoonful of that curry broth till it’s all gone. 

Lew uses a secret mix of santan to draw out the fragrance for the broth, while keeping it not too rich so you can drink up every drop. 

Inside your bowl, you can find either char siu or poached chicken, those impossibly crunchy Ipoh bean sprouts, soft potatoes, fish cake, long beans, crunchy foochuk and bean curd puffs. 

Lew doesn’t just offer you a sub-standard bowl of curry laksa, as even the bean curd puffs aren’t your typical airy version. Inside these Bentong sourced bean curd puffs, you will find an intricate honeycomb texture that gives you more bite and the curry is trapped within making it truly delicious. 

With limited time, Lew starts as early as 3am to 4am, preparing everything from scratch by himself, especially during the weekends. 

Gold Wonton Mee Stall,

Restoran Kopitiam Number One,

2, Jalan SS22/21, 

Damansara Jaya, Petaling Jaya.

Open: 7am to 8pm or earlier if sold out

Closed every second Tuesday of the month. The next date is October 21

•    This is an independent review where the writer paid for the meal.

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Editor note: As of November 7, 2025, Gold Wonton Mee Stall had to close at Restoran Kopitiam Number One as the coffee shop had been sold to a new owner. 

The stall will reopen from November 15 at Goodview Kopitiam, 1071, Jalan 17/27, Section 17, Petaling Jaya.