Hong Kong Wantan Mee 香港鲜虾皇 @ Restoran WDS, SS2

** Update: The stall will be shifting their operation to Bandar Utama by October 2016. New address: Lot G28 & 29, Center Point, Bandar Utama. Start on 1st Oct 2016, 7am to 10pm. **

If Wantan Mee is one of your favorite things to eat and you’re looking for a new flavor in town, then you may want to check out the HK-style wonton noodle stall in Restoran WDS, SS2. The coffee shop used to be called Ho Ho Sek and it is also where I went for James Bond’s Char Koay Teow.

The main chef, Vincent used to work in a famous local HK restaurant chain before he decided to venture out on his own. You might not catch him in action because he’s too occupied with preparing all the ingredients – most importantly the wrapping of the wontons and meat roasting.

His partner, Andy mans the stall for most of the time and he’s the guy you’d probably order your noodles from.

Personally, I think the excellently made noodle is the main reason to come. The noodle used here is made according to their specification with 100% duck egg only, which explains the naturally occurring yellow than usual color.
And since the noodles are delivered almost daily, there’s no need for excessive ‘kansui’ aka alkaline water to preserve their freshness. Texture wise, if you have an appreciation for thin HK-style wantan mee, I am sure you’d be pleased with the springy and al dente sensation you get in each bite. However, it might feel hard for some who are accustomed to having the softer type of noodle sold by local hawkers.

Moving on to the char siew, it’s not the best in town but definitely better than most. Anyway, it wouldn’t be a fair comparison because their method of roasting is leaning more towards Hong Kong style. You could expect the same qualities of a good char siew here, just without that intense seasoning you find at other places.

As for the wantan, I would say it’s top class – good portion size and nicely made with a balanced proportion of fresh prawns and pork. Tightly wrapped too, as you can clearly see the wrinkles on them. Overall, the wantan mee here is pretty good and for RM7 a bowl, I think one simply can’t complain considering the quality ingredients being used.
My only gripe was that my noodle was drenched in too much sauce which rendered it a tad salty than I preferred. That being said, you should not forget to try their soup based wonton noodle. From what I understood, it’s cooked with lots of care and it certainly shows when I took a sip of their delicious MSG-free soup.

Lastly, it might appear like I was asked to promote this stall because I took some photos of the chef and his char siew. But I can assure you that I came here by myself and paid for the meal, just that I was recognized by the owners so we had a long chat after that. Then I asked if I could take a photo of him, which he happily obliged.

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