So there’s a major water cut here in almost half the Klang Valley today until Friday. Many of us are reluctant to go eat out because of this and I believe those restaurants not affected by this little inconvenience are doing a roaring business these 2 days. So that explains why I’m having my own home-brought sandwiches for lunch today. On top of that, it’s raining… it’s a grey cold afternoon outside and inside here in my workplace, it’s a notch lower than freezing point.
Now, what wouldn’t I give to have a bowl of sumptuous hot steaming Wantan Noodles? Like those I had in Hong Kong…
Staying in Jordan, we had the luxury of 2 famous Wantan Noodles shop located along the same road, ie Parkes Street. And we were determined to eat in both! Yep, one after another. On the same night.
The funny thing is that I always have the “dried” version of wantan noodles here in Malaysia – noodles tossed in sauce (usually thick soya sauce & lardy shallot oil). But when in Hong Kong, I prefer the soupy version. Yes, the soup version is definitely better. Somehow, the Hongkees really know how to boil the best soup and I love the version they serve, with a sprinkling of golden Chinese chives.
My favourite is the Basic Wantan Noodles - just noodles and wantan please. As you can see, the wantans there are huge and bursting with fresh succulent prawns and pork… so terribly satisfying.
Their Braised Pork Knuckles are good too… they’ve got this done so right – neither too soft nor too tough. So if you prefer lots of meat (and some fats!) with your noodles, go ahead and have this decadent version!
Mak Man Kee Noodles Shop
51 Parkes Street
(Jordan MTR Station Exit C2)
Opens from 12.00pm-12.30am
Right after we had the above, we hopped over two shops and landed ourselves at Mak’s Noodles. See, just to confuse everyone, they even have almost the same name!
Again, I had to have the Plain Noodles with Wantan - so yummy!
Mak’s beef tendons were fragrant with spices – I detected some star anise and cinnamon, very delicate hints, nothing overkilling. The tendons were superb – every bite a succulent sinewy joy and the meaty pieces were tender and flavoursome. We were almost tempted to have another bowl, sans noodles!
Just to mitigate some of the guilt, we had a plate of HK mustard leaves (“choy sum”) with oyster sauce. The short fat stalks were sweet, tender yet crunchy – the Hongkees do their vegetables well too.
I like the firm chewy/rubbery texture of HK wantan noodles. I was told there’s a slight difference in the noodles texture of those 2 shops – one is more rubbery than the other. Well, I find the difference to be quite subtle and didn’t really affect my enjoyment of both! Yes, I like both versions. Now that’s not being diplomatic… it’s just the plain truth: I love both!
Heck, I think I’ll have my cup noodles for lunch tomorrow, the soupy version. It’s a damn poor substitute, I know.
55 Parkes Street, Jordan
Open from 11.00am till 12.30am