Ah Hock Wantan Mee at Lebuh Melayu

The sambal is a must to go with the specialty wantan mee!

Ah Hock Wantan Mee at Lebuh Melayu

There's this small wantan mee stall sheltered right beside the junction of Lebuh Melayu and Lorong Toh Aka that's been getting a lot of praises over the years. The unpretentious owner, Ah Hock, has been serving his specialty wan tan mee here for three decades.

Lebuh Melayu Ah Hock Wantan Mee
Lebuh Melayu Ah Hock Wantan Mee - credit: @stellancer

The noodles here are perfectly cooked; springy and smooth.

Flavours are further enhanced with the addition of recipe soy sauce, generous amount of scallions, slices of charsiew, meat dumplings (wantan) and vegetables.

Lebuh Melayu Ah Hock Wantan Mee
Lebuh Melayu Ah Hock Wantan Mee - credit: @gracie_sjiea

The real deal here is when you mix it with their specialty made sambal paste. It is addictive, and it compliments so well with the wantan mee.

Do take note that the seatings are limited; it’d be slightly difficult to find an empty table during lunch hours, and the stall is only open during weekdays.

Did You Know: This wantan mee stall is also known to many in the neighbourhood as the “Agogo Wan Tan Mee” 😅

Ah Hock Wantan Mee

Contact: +6016-4373096

Operating Hours: Open daily 12:30pm - 5:30pm, Close on Weekends

Address: 22 Lebuh Melayu 10300 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: @mik3_w3s