Wantan

We acknowledge Aboriginal and Torres Strait Islander peoples as the First Australians and Traditional Custodians of the lands where we live, learn and work. Should Malaysia change its electoral system to avoid a future hung Parliament? Discover old school ‘wantan mee’ with ‘char siu’, minced meat and ‘wantans’ at Setapak’s Tong Kee Wantan Mee. KUALA LUMPUR, Dec 14 — If you’re feeling adventurous, head to the 50-year plus Tong Kee Wantan Mee wantan in Setapak.

Your reward will be the delicious, old-fashioned taste of wantan mee. Located at the PPR Desa Rejang, the eatery is operated by a friendly couple and has been in business since 1969. Previously they were located elsewhere and used to only trade at night. After their relocation to this place about 10 years ago, they only serve their noodles for breakfast and lunch. The highlight is their char siu wantan mee. If you want something different, there’s different toppings like braised chicken feet and mushrooms, chicken curry and minced meat.

They usually serve wantans with soup but on Sunday, they offer fried wantans. There’s also curry noodles which you can pair with their egg noodles. You have a choice of thin or thick strands for the ‘wantan mee’ and these were ‘al dente’ and delicious with the sauce. Upgrade your ‘wantan mee’ or curry noodles with the homestyle chicken curry with potatoes. Prices are determined by the size of your order.

A small portion of noodles is RM7, the medium portion is RM7. 50 and the large portion is RM8. I sampled the small portions which I felt were pretty decent and can satisfy a light eater. At the eatery, I tried the curry noodles and wantans. Since I didn’t have any stomach space, I decided to pack home their wantan mee and chicken curry. It’s hard to choose which dish I like best as both were really good. Let’s start with the wantan mee.