Wanton Mee

In a neighborhood coffeeshop opposite the wet market, I have found a unpretentious collection of eats while I allow the cares of the world to shrug off.

Every bowl of wanton mee in Penang is made to order. The man pulls off the requisite amount of egg noodle and dunks it in cool water to rinse off the excess starch. Then he blanches the noodles in boiling water, jumping them in a wire basket to keep the strands loose.

Meanwhile, he makes up a batch of sauce in the bowl--soy, sesame oil, and other secret ingredients. When the noodles are al dente, he slides them into the bowl and tosses them with a large soup spoon making a hollow cupping sound. He adds a few wanton in the steaming broth in the meantime.

He adds freshly sliced charsiew (Chinese BBQ Roast Pork), blanched kailan (broccoli rabe), rescues the wanton and drops them into a small bowl and ladles broth into it.

Finally, he garnishes with white pepper, pickled green chilis, and rushes it out to hungry customers. I was fortunate to find an outstanding example of Wanton Mee in my neighborhood, and would have a bowl of it once every two weeks if not weekly.

In that same coffee shop, there is a roast duck vendor whose duck and roast pork is so good, I often order a serving without rice to eat with my wanton mee. The coffee and milo here is also particularly strong.



I came here so often that the normally curt vendors warmed up and greeted me with a smile. Even the coffee lady would ask if I would have my usual iced black coffee with a touch of sugar before bellowing out the order. It is nice to go someplace where you are known.

~ Shien