Thu. Oct 21st, 2021

Char siew Wan Tan Mee SS4 PJ

One of my favourite hawker noodles is dry Wan Tan Mee or Won Ton Noodles (As Americans call them). In Malaysia, these hawker favourites are found just about everywhere in the country.

Over the years of eating so many different ones, I decided to document some of the interesting ones I have discovered and here is a review of the Wan Tan Mee SS4 at Restoran Yat Yeh Hing.

Char Siew Wan Tan Mee SS4 at Restoran Yat Yeh Hing

This restaurant is actually quite famous because of the Kee Kee Bentong White Chicken Rice or ‘Bentong Pak Kai’, which actually looks very yellow. From the LDP, you can actually see the corner shop opposite Saint Ignatius Church.

The story goes like this – The wan tan mee owner previously used to be involved with Restoran Char Siew Zhai before things took a different turn. He then decided to open his own little stall, which is this current place in SS4 now. The stall is still here at the time of this writing, on 29 June 2021.

SS4 Char Siew Wan Tan Mee
The wan tan mee stall at Yat Yeh Hing Restaurant in PJ.

And a good foodie friend of mine – Eugene, had highly recommended this place just a few days ago, and since it’s still the lockdown, I thought I’d give this a try. I went early, at about 10.30 AM, to find there was no one around but the ‘pak kai fan‘ stall was busy with about five or six people waiting to tapau.

His wife (I assume) was operating the stall, and I ordered from here, thinking she would make the wan tan mee, but she told me to hang on while she went to look for the husband. Within a minute, he appeared and confirmed my order of a small packet of wan tan mee.

So, I looked at him prepare while thinking if Eugene was sure about his recommendation. Anyway, I’m always up for trying new places, so I thought, why not.

One of the gimmicky things he still does is throw the noodles in the air and catch them in his little container. It is also called “fei meen” or flying noodles as it was popularised over 10 years ago.

He does not throw it really high, but around two to three meters, which is pretty high enough for some hawker entertainment.

What Did It Taste Like?

Char Siew Wan Tan Mee
The melt-in-your-mouth char siew wan tan mee.

Drumroll – And I have to say, this is probably one of my new favourite char siew wan tan mee as of June 2021! I’m not kidding because the overall taste is beautifully married well. Again, some other people may find it not up to par, but it’s not easy to find good wan tan mee nowadays.

The char siew is amazing, the kind that melts in your mouth and is not overly sweet, as Eugene pointed out. I love how it’s a little burnt on the outside while it’s nice and soft inside. I also asked for a little more fat parts.

The noodles are perfectly done with the super springy effect and not too chemically made. It reminds me of the Hong Kong-style springy noodles, which I have not had in a very long time.

You may want to be cautious about the sauce because he does use a lot of “Chee Yau” or pork lard oil as the base, so it comes out a little too strong. As they say, the KLites or PJ peeps tend to love deep-fried pork lard; therefore, you can expect a handful of these in your noodles. If you dislike the pork lard oil, then avoid these noodles.

On my food scale, I will probably give this a 7 out of 10 as it really did impress me on the first bite.

Wan Tan Mee Char Siew Zhai
A close up of the noodles with succulent honey roasted pork.

 

 

Restoran Yat Yeh Hing SS4
33, Jalan SS 4d/5, Taman People’s Park SS 4,
47301 Petaling Jaya, Selangor
Tel: 012 617 8179
Hours: 10.30 AM to 8.00 PM
Waze: Bentong Chicken Rice SS4 or Yat Yeh Hing

For more on local food, please check out my food reviews section, as I have started to highlight several commercial and non-commercial types of hawker food from around Malaysia.

Conclusion

The simplicity of the Char Siew Wan Tan Mee SS4 at Restoran Yat Yeh Hing will make you think again about roasted pork and why some are so different compared to others.

Some people prefer the normal type, which is less caramelized and old-school, while others want that melt-in-your-mouth experience; therefore, you can always come here to try this wan tan mee.

By David

David Hogan Jr, a Malaysian travel writer, photographer and amateur film-maker since 1998. Semi-retired and manages award-winning travel blog Malaysia-Asia and Bird Watching Asia. Now active in bird watching and relaxing.

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