KUALA LUMPUR, July 27 — For many, wantan mee is one of those meals that ranks highly as an everyday pleasure.
It’s found on almost every corner but few stalls serve exceptional versions since it’s not easy to get all of the elements right: the springy egg noodles mixed with the sauce, the char siu, and the silky wantans with the soup are all needed to make a perfect plate.
This stall sits in the heart of Overseas Union Gardens, where the whole neighbourhood shops and eats at the morning market and the surrounding shops.
Open throughout the day, from brunch until dinnertime, it offers not only wantan mee but also Hakka mee, using almost the same toppings: char siu, minced pork and fried wantans.
Once you start eating the noodles, you can pick up the nuances.
Wantan mee’s noodles are slightly thicker and use a darker sauce that is marginally sweeter.
The Hakka mee uses springier, thinner noodles, mixed with a clear, savoury sauce; its toppings also include fish cakes.
The char siu is good stuff, with a thin caramelised crust and tender meat and fat.
What makes it better is the restrained hand in layering the sticky glaze on the meat, and the sweetness is more controlled.
The stall’s owners also appreciate hints of spiciness with their noodles, from the pickled green chilies — which use smaller chilies for a potent heat with your wantan mee — to an orange chilli sauce with a piquant spiciness for their Hakka mee.
The bowl of wantans served on the side uses minced pork with silky skin presented in a clear, sweet broth made with ikan bilis.
Prices for both noodles are the same with different sizes starting from small (RM9.50), medium (RM10) and big (RM10.50)
Also look for their stewed pork trotters (RM13), which you can pair with the springy egg noodles of your choice.
In the bowl, you get chunks of meat mingling with the trotters, which are covered with skin and stewed in a rich, thick sauce with hints of soybean paste.
The trotters tend to have a firmer bite though, needing a little more time to soften.
It’s a popular choice with the diners for that savoury brown sauce that carries a distinct spiciness from the use of dried chillies, a perfect companion for those noodles.
This restaurant also has another popular stall selling bowls of Penang style pork noodles, which has its own fan base.
Wantan Mee and Hakka Mee Stall @ Restoran Lucky OUG
Overseas Union Garden, Kuala Lumpur.
Open: 10.30am to 10pm. (Saturday to Thursday). Closed on Fridays.
• This is an independent review where the writer paid for the meal.
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