Wan Tan Mee House at Pulau Tikus

The deep fried wantan is one of the highlight that you must try.

Wan Tan Mee House at Pulau Tikus

This Wantan Mee House located at Pulau Tikus (opposite of police station) serves their wantan mee just like what you'd normally get; with an additional dressing of starchy egg-gravy on your noodles. If you like spicy foods, do request for their sambal. We like how well it compliments the noodles here.

They use to have a stall at the corner coffee shop along the same stretch of shoplets.

Now they have upgraded themselves into an outlet, which is able to cater more customers with spacious seatings.

Wantan Mee House
Wantan Mee House - credit: @moneyinbelly

The wantans here are slightly larger than what you can normally get.

You should try out their signature deep fried wantan while you’re here.

It doesn’t taste too overwhelming despites the larger size; and it wasn’t too oily either.

Signature Fried Wantan at Wan Tan Mee House
Signature Fried Wantan - credit: @fantasyee08

Most wantan mee places would offer complimentary bowl of clear soup, this place will charge an additional fee.

While it may feel like a turn down, we find the soup tasted quite flavourful and it comes with vegetables.

Do note that getting a parking here is quite hard. If you don’t mind to pay and walk for a bit, we suggest parking at the basement of Moulmein Rise.

Wantan Mee House


Contact: +6017-4798075

Operating Hours: Open daily 7am - 3:30pm, Close on Thursday

Address: 327 Jalan Burma 10350 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: @jonnyboyeats