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.

Soup is clear to begin with so presentation wise was pleasant to the eye. Too bad the herbs and spices were not sufficient to speak out as loud as those in Klang. But, at the same time it is not too oily so when sipping it is a pleasant experience. When soup has that layer of oil on top, lips becomes greasy when drinking it. So, not having the layer of oil on it is very important.

The meat were cut in such where the pieces are pretty huge but definitely ensuring satisfaction when chewing. Having said that, it was not good enough to ensure a return.

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.

Rice is one important role for Malaysians and most of part of Asia. The need of rice as the main source of carbohydrate evolved in cuisines as mankind revolutionized. But, at the same time noodle would be quite a good choice for those who find rice boring, or disliking having rice.Noodles are cooked commonly in soup or dried. But the Hokkiens are famous to making them into this delicious sticky gravy, fried noodle.