This one is a very famous Wan tan mee noodle in Melaka. There are only two places which sells wan tan mee with this flavour and you must really taste this one to be able to segregate good wan tan mee. The sauce and gravy to mix the noodle would be the one that makes this noodle super awesome. Instead of the usual black soy sauce that makes wan tan mee commonly looking brown, they use light seasoning and super thick broth with intense flavour, as well as lard oil. The noodles are also great in the sense that they were not mushy but cooked with the right technique and timing to make it springy. It is probably the in Melaka.

The Mee Hoon Kuih here has small serving portion but was just nice if you slowly eat and drink up every bit of the soup. And talking about the soup, it was really sweet with very generous flavour of sweetness from ikan bilis (anchovies) broth and when added deep fried shallots, taste the umami flavour and match that with the pieces of mee hoon kuih. I like the portion but the mee hoon kuih was slightly thick to my liking.

Melaka is a beautiful place that is filled with preserved tradition and culture. Many of the tradition and culture are still practice and can easily be seen with the many coffee shops around town. Some of the old coffee shops are all maintained from the very pieces of tiles on the floor to the way they mix you your cup of authentic kopi-o (black coffee). Spending some time there, you’ll see many loyal old patrons visiting them. Mingling and hanging around at these coffee shops is a fantastic way to experience the local culture. People are often friendly and the food is always cheap and affordable. Loke Ann Café is this really old coffee shop which host several stalls for years. There are the noodle stalls, the chicken rice and chap fan (economic rice) and the Mutton Soup which was what draws me there. There are several places in Melaka that sells this but this stall in Loke Ann Café is easily accessible with ample parking bay most of the time. The Mutton Soup is a cross of chicken soup and bah kut teh with the distinct odor from mutton. The soup is also salty to which the odor becomes less distinct when swimming in the brackish soup. There is fu chuk, and tau fu pok, as well as black Chinese fungus with some button mushrooms as well. Mutton was tender and delicious in texture. Served with rice, the soup is great as a main dish in the meal.

This is a great place to dine when looking at a wide selection of dishes if one did not mind to dine with no air condition and in a semi open air restaurant. Taking a shop lot where the main entrance are wide open and the back of the shop lot as the kitchen, the place is considered well ventilated for pleasurably dining. It would be greater if there is some cooling fan if not air conditioner system, but the good food would be able to make up to this. The choices of fried vegetables depend very much on the availability the veges. These Chinese mustard green here is fried with salted fish.

Chinese cuisine offers extensive options, with good choices of beef, chicken, pork, seafood, and vegetable dishes for communal eating, as well as some noodles or rice based dishes for those eating solo. Most dinners usually comes as family or in a big group. The full glory of selection was exhilarating as they have almost everything from deep fried to steaming, and braising to stir frying. The yam ring is a versatile dish where we can order to fill the ring with many different dish. This time I pick the sweet and sour pork. The ratio of flour and yam compliments one another hence giving an amazing texture to the yam ring.