Wantan Mee at Argyll Road

They have the sweetest broth that we tasted so far!

Wantan Mee at Argyll Road

This famous Penang wantan mee located at Argyll Road has been moving around between Tai Wah and Chee Meng cafe. It has finally settled down at Chee Meng cafe. Whether you like soup or dried wantan mee, this has to be one of the best you can find in Penang.

Argyll Road Wantan Mee Soup at Chee Meng Cafe
Argyll Road Wantan Mee Soup - credit: @djonichew1071

Don’t miss out their soup version when you’re here!

Their broth was really sweet and it matches so well with the egg noodles cooked al-dante.

Argyll Road Wantan Mee at Chee Meng Cafe
Argyll Road Wantan Mee - credit: @ayanoisy

The dried version was equally good and we have to recommend you to go for the wantan soup which compliments the noodles.

Do expect long queue during morning session as the place is crowded with the locals for breakfast.

You will have to get a queue number and wait till its your turn before you can order.

Chee Meng Cafe Wantan Mee (明园茶室云吞面)

Contact: +6012-4332345

Operating Hours: Open daily 7am - 2pm, Close on Tuesday

Address: 100 Jalan Argyll 10050 George Town Penang

Wantan Mee has always been the favourite of many in Malaysia as a simple, quick and tasty meal.

This Cantonese noodle dish is sometimes called ‘Tok Tok Mee’ in certain states of Malaysia.

It can be served dried with a separate bowl of hot soup and wantan (dumplings) or in soup form where the noodles, soup, and dumplings in the same bowl.

Though it looks like a simple dish; there are many elements that lies within a good bowl of Wantan Mee.

First, to ensure the noodles are served springy and smooth, it has to be boiled in hot water for a right amount of time, just enough to get it cooked.

Then it’s taken out and put into a cold water bath that basically introduce some temperature shock to make them springy. And off again into the hot boiling water so that it can be served hot.

Garnishes like spring onions, leafy vegetables, wonton, and charsiew slices are then added into a bowl together with the springy noodles before soup (usually prepared from dried flounder) are poured in to serve.

As for the dried version; a watery based soy sauce and sesame oil are mixed together with the noodles and the same garnishes like meat dumplings, leafy vegetables, and charsiew slices are placed in together. Spring onions are then topped to further enhance its flavors.

Heads up! When it comes to food and experience, opinions varies from person to person. So please take ours with a pinch of salt.

Photo credit: @angiecookie_