Noodle texture - not too soft, not too hard, just right with a dash of bounciness in each bite (check!); pickled chilli - hot (check!); wanton - normal pork dumpling (not bad!); soup - not the flourish water plus MSG (not bad!); 'char xiu' (bbq pork) - not caramelized at the edges but is succulent enough for me (not bad!).
Btw, the fried rice stall opposite the 'wanton mee' stall is one of my fav's, mainly for the 'belacan' that goes with the fried rice. There's fried 'kuey teow' too but I still prefer the rice. MMmm...*stomach growling* upon looking at the pic.. aiks!!! The only downside is they are not really generous with their 'belacan' so you have to ask for more. Don't be shy!
Next, Nippy Noodle Restaurant located at Kuchai Entrepreneurs Business Centre. I came across this while watching the 8tv series 'Ho Chak!' yesterday. Thought it looks interesting because according to the hosts, the 'wanton' noodles were made using the traditional way - bamboo! Sounds interesting, huh? However, I left the restaurant disappointed. Why?
* The noodle-making process using the traditional, bamboo way displayed above the kitchen counter*
* Bbq pork + roast pork + wanton mee (pretty greedy,huh?) *
* Prawn + pork meat wanton soup *
Noodle texture - fine noodles with additional bounciness in each bite (nice!) BUT tastes a bit bland (minus points!!) ; pickled chilli - not hot (minus points!); wanton - combination of prawns, pork meat & waterchesnut (yummy!); soup - tasteless (bad!!!); 'char xiu' (bbq pork) - caramelized at the edges but its too fat for me ( so so!); roast pork - crispy edges (not bad!).
So, conclusion? Still in search for the best 'wanton mee' in town...
* p/s: - I still prefer the 'wanton mee' in HK ^_^
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