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招牌菜
Another colleague ordered the wan tan mee, dry version. First time we saw wan tan mee dry version being served in a soup bowl, and we were teasing the colleague about it. The noodles were done OK, slightly softer for my liking. The soya sauce and dark sauce mix was a bit light, so it was slightly tasteless. The char siew was so-so, and it didn’t have the half fat, half lean bit. It was all lean. The wan tan in soup was more acceptable, though the soup was tasted of MSG. The wan tan was of mediocre size, as expected. Priced at RM5, it was a decent amount to pay.
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This is similar with the normal pan mee soup. The difference is that the shape is oval instead of noodle style. The texture quite chewy and a bit too thick for me. Is like eating the korean 年糕. Is quite bland eating the noodle itself, luckily the crispy anchovies is quite salty to mix well with it. Adding some chilli sauce given into the noodle increase much tasty too. Remember to pour a few scoop of soup into the bowl, if not it will be too dry.
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My colleague opted for the lotus root soup. It has almost the same ingredients like the pepper pig intestine soup. There was chicken feet and lots of three layer pork meat. There were also slices of lotus root together with peanuts. The soup is well-boiled, and not salty at all. The ingredients were superb, especially when dipped with some soya sauce. Definitely recommended.
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