The name Wan Tan translate to Dumpling, a meet parcel wrapped using Wanton skin.
The noodle used here are unlike those found on Hokkien Mee or Curry Mee. These are thin springy noodles made from eggs and rice flour.
We like to think that a good plate of Wan Tan Mee is all in the Noodle but there is more.
A choice of deep fried crispy dumplings or boiled dumplings are available to go with the noodle.
Other toppings are sliced barbecue pork (Char Siew Bak), shredded chicken meat and leafy vegetable.
While the more popular variety is the dry or soy sauce version accompanied with a small bowl of clear soup, Wan Tan Mee is also available in clear soup.
For the latter variety, boiled dumplings are standard and comes in the bowl of noodle soup.
It is also quite common to be served pickled green chillies on the side or sometimes added to the dry noodles.
Where to get Wan Tan Mee: Food Section of most wet markets, Yi Garden on Macalister Road, Pinang Delicious Food Court on Macalister Road, New Lane Cafe, Chulia Street, Church Street, Padang Brown Wan Tan Mee, Kwai Lock on Burmah Road, Kafe Fountain on Carnavon Street
Heat Level: Non-Spicy / Cut chilli served on the side is optional
If you can’t get to Penang or simply want to prepare this at home, why not try one of the cook books below:
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