Tuesday, 19 August 2014

Hung Kee (Wantan Mee) @ Taman Shamelin

Hung Kee is a household name serving top notch wantan noodles at its original shop in Jalan Loke Yew for over 50 years and I've been there a couple of times.  But they now have a branch, Hung Kee @ Taman Shamelin which is more conveniently located closer to home.

A welcome sight at this wantan mee establishment is the availability of an air-conditioned dining room, apart from the outside dining area which has a roof over the area, so the heat/humidity is somewhat bearable.

Obviously, the char siew is the main draw here, so I guess you have to order it in any form, either with wantan noodles or rice.

This is the Wantan Mee with Char Siew, Siew Yoke and Wantan @ RM8.50.  If you opt for the "pun fei sau char siew" (semi-fat barbequed pork), it's similar to those highly focused on honey caramelisation and you end up with sticky, sweet char siew (though not as sweet as Meng Kee's).  The char siew was not quite melt-in-your-mouth but still good enough to rival many of the char siew wantan mee shops in KL.

The "siew yoke" (roast pork) was acceptable (but the char siew was better) as the siew yoke crackling, though crispy, was a bit hard.

This is my plate of Wantan Mee with Roast Duck, Char Siew & Wantan @ RM8.50 that was tossed in the usual soy sauce mixture with flavoured oil (my guess...probably a mixture of lard, garlic and sesame oil).  It was a tad more oily than some that I've eaten but flavourful nonetheless.  If you like your noodles springy in texture, then this one may suit you.  For me, I prefer mine softer but with a bit of bite (I liked Chan Meng Kee's noodles more).

As I ordered the wantan mee with 2 meats (char siew/roast pork and char siew/roast duck), there were only 2 pcs of wantan.  The wantans had a filling of minced pork and black fungus and were more plump in size than the average ones at other wantan mee stalls.  It was moderately good.

It was served with the usual pickled green chillies, which was acceptable, although it looked like it needed a bit more 'pickling' time and I prefer mine to be more thinly sliced.

If wantan mee is not to your liking, you can still savour the char siew in rice instead.  This is the Char Siew Rice @ RM5.50 with a specific request for "char siew tao" (the burnt end bits of the char siew) which was pretty decent as well.

But what stood out for me was the incredible chilli dip that accompanied the rice which had coarse bits of red chillies, green bird's eye chillies, fresh ginger, shallots (maybe), garlic and lime juice.  The combination of flavours was truly had a good balance between acidity and heat.  Although I say that I'm not a fan of a coarse chilli dip, this was was an immensely refreshing dip that whets your appetite!

The surprise find at this wantan mee shop was their "Sui Kow" (Chinese Dumplings in Soup) @ RM1/pc (a minimum of 3 pcs) made fresh at their premises.  It was (however) served in an underwhelming soup that reeked heavily of white pepper.

However, their mammoth-sized sui kow had a generous amount of filling of minced pork, prawns and slithers of black fungus.  It was good (and even better when eaten with their chicken rice chilli).  That little bit of bright acidity just lifts the sui kow to a tastier level.

My Personal Opinion

This is another fairly good wantan mee place in KL, and one so close to home as well, to cater to my wantan mee fix.  The char siew (though) is better than the roast duck and the siew yoke.  

But the (surprising) favourite of mine turned out to be their sui kow (in soup)....and the chilli dip!

(Kedai Makanan Mee) Hung Kee
No 18-20 Jalan 4/91
Taman Shamelin Perkasa
56100 Kuala Lumpur
Tel: 03-9282 0133


  1. A long time ago I have eaten at the Loke Yew shop. Did not know they have a branch in Cheras. Can't remember the sui kow but it looks good here so may want to try them.

    1. They're well known for their char siew wantan mee but I end up liking their sui kow and chilli dip...kinda unexpected, right?


Related Posts Plugin for WordPress, Blogger...