When Boo_licious blogged about Hung Kee, I suddenly developed a craving for good wantan mee. Unfortunately, now is a bad time to develop cravings as it’s the Chinese New Year period and not all chinese food stalls are open. It’s just as well that I have an appreciation for all kinds of food, so I’ll never go hungry.

So anyhow, I managed to convince my lunch kakis that Hung Kee would be open today and we should risk driving out, failing which we could always eat at one of the numerous foodstalls along Jalan Loke Yew. Surely one ought to be open at this time! Eeyore peered out of the car as I drove past on the other side of the road and ecstatically proclaimed that the restaurant was open (but I knew that already :-)). Parking was a breeze thanks to the number of people who were still on leave. Incidentally, all the shops on either side of Hung Kee were also closed for the CNY season. There was a buzz of activity at Hung Kee, though, as people stood outside waiting for empty tables. But this is normal, as I have been to Hung Kee at other times and I’ve always noticed a crowd.

We ordered the wantan mee with char siew (barbequed pork) and pork wantan. According to Eeyore, the noodles are not the egg variant as compared to the wantan mee at Koon Kee, Petaling Street, which he preferred. I, on the other hand, enjoyed the springy texture of the noodles and I thought the sauce that the noodles were tossed in was full of flavour and complemented the noodles marvelously. There is no need to order extra wantan as each serving came with about six pieces of wantan. The char siew is sweet and sticky and just perfect.

We also ordered an extra bowl of sui kau (dumplings) stuffed with minced pork, and a plate of siew yoke (roasted pork) which we felt didn’t meet up to our standards as compared to the superb siew yoke in Pudu. Nevertheless, if you do venture out to Hung Kee, do give their wantan mee a try. It’s well worth the trip.