Kuala Lumpur - The Ultimate KL-style Wanton Noodles found - on Old Klang Road!
Just had one of the *best*-tasting wanton noodles this evening at this rather inconspicuous cluster of road-side stalls along Old Klang Road. If you’re driving towards Mid-Valley Megamall & KL city, these stalls should be on the left side of the road, easily recognized by “dai chow’ signage which several food blogs had highlighted:
Apparently, the fried Hokkien noodles stall here churned out a mean rendition, but I was brought here this evening by an office colleague who wanted to show me her favorite wanton noodle spot. One thing’s for sure – she was spot-on. The wanton noodles tasted absolutely divine – subtly flavored with a combination of soy-sauce, sesame oil, probably lard-drippings from their fabulous “char-siu”, plus other condiments which I’m sure the stall-owner/cook (who’s Cantonese) would most likely want to keep as a trade secret. His “char-siu” was also absolutely delicious – tender, fragrant, perfect flavors. A small bowl containing 3 wanton dumplings on the side was also very, very good.
We also ordered an extra bowl of “sui kow” – large pork-shrimp dumplings (also contained quite a bit shredded carrots), but I was not as enamored by this as much as the wanton noodles & smaller wanton dumplings.
Another side-order we had was from the Penang “Lobak” stall, but their offerings of meat-rolls, prawn fritters, “otak-otak” roll, hard tofu & century egg with pickled ginger were not very good at all. Avoid!
I *have* to come back for the fried Hokkien noodles another time.
Jalan Klang Lama (near intersection with Old Kuchai Road
)58000 Kuala Lumpur
Very interesting. Yet that char-siu looked like the "boiled" pork tenderloin variety, with little caramelized fat etc on "properly roasted" strips of "poon-fei-sau" pork? Just wondering.
Wonton vs Sui-kow – what is the "general" observation you might have, "quality-wise", for them in KL?
Re: Wonton vs Sui-kow
For a wanton-lover, I've come to the conclusion that I actually don't quite like sui-kow very much. But when you think of it, many chefs tend to add carrots & other stuff to their sui-kow filling, which gave the minced pork filling a disagreeable (for me, at least) taste.
Quality-wise, no differences between the 2 types of dumplings.