Exploring Wantan Mee in Malaysia and Beyond
This article explores various Wantan Mee (or Wantan Mee) dishes in Kuala Lumpur (KL), Malaysia, highlighting different variations and ingredients. The review focuses on the noodle texture, sauce, wantan (dumplings), and chashu (barbecue pork). The search then moves on to Bangkok, Thailand, to experience the Thai interpretation of this dish.
Kuala Lumpur Wantan Mee
Ulu: The Iconic Dark Sauce Version
The first stop is Ulu, known for its iconic Malaysian-style Wantan Mee with dark soy sauce.
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The dark soy sauce is precisely seasoned, avoiding excessive sweetness.
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The noodles are perfectly cooked with a great texture.
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No light soy sauce or MSG can be tasted, suggesting high-quality soy sauce.
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The wantans are considered decent but not the main attraction.
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Chicken feet were also ordered and enjoyed for their seasoning and texture.
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The reviewer was so impressed that they returned to Ulu to try the chashu.
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Upon returning, the chashu was deemed an ideal example of the flavor.
Ah Yip Wantan Mee: A Predictable Flavor
Next, the review moves to Ah Yip Wantan Mee in Damansara Uptown PJ, where the dry chashu Wantan Mee is sampled.
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The dark soy sauce flavor is more predictable, with hints of ghee and MSG.
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The noodles have a good texture and are well-cooked.
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The wantans are decent but lack unique flavor profiles.
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The chashu is considered the "worst of the best," being too sweet and lacking nuanced flavors.
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The Lard was not crispy.
Toast and Roast: Hakka Mee and Freshly Made Wantans
The third stop is Toast and Roast in PJ, where the Hakka Mee version is tried.
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The chashu is exceptional, with a glaze and smoky flavor, reminiscent of Western wood-fired ribs.
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The chashu is thickly sliced and tender.
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The noodles are simple, with an egginess that complements the dish.
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The wantans are of a good size, but some appear freshly made, with the minced meat not fully developed.
A Cafe Stop: Rolling Roasters
After the Wantan Mee exploration, a stop is made at Rolling Roasters for a coffee break.
- The "Black Snow" iced coffee is highly praised for its well-balanced flavors and the way the cream complements the coffee.
Wantan Quality and the Search Continues
The reviewer reflects on the overall quality of the wantans encountered during the series.
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Many wantans were considered unremarkable, leading to the question of whether cooks prioritize them less than other components like chashu or noodles.
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The reviewer jokingly asks if people would trade all the wantans for replenished chashu, suggesting that most would.
Bangkok Beckons
The best Wantan Mee overseas exploration continues in Bangkok, Thailand. The reviewer is excited to see the Thai people's interpretation of the dish.