A way of Traditional Minced Pork Wan Tan Mee

A way of traditional Minced Pork Wan Tan Mee 有路传统肉碎云吞面

In my recent hunt for the best Wan Tan Mee in Ipoh has brought me around, but I always forgot there’s always this little stall which I used to visited the most, and I almost missed out this gem – A way of Traditional Minced Pork Wan Tan Mee 有路传统肉碎云吞面 @ Restoran Cong Xin (previously known as Restoran The Little Ipoh 小怡保美食坊)

Traditional Style Wan Tan Mee at Restoran The Little Ipoh Taman Song Choon
Uncle David and his wife been running their Traditional Style Wan Tan Mee stall for more than 14 years

This stall has been operating for over 14 years now in the same location, same restaurant and same spot. Today, I had the opportunity to talk with the owner uncle David, where he shared the background and a little history of this little Wan Tan Mee stall.

Uncle David the man cooking wan tan mee
Uncle David the man behind this wan tan mee stall

According to uncle David, he learned this recipe from a relative who happen to stay in his house while waiting for recovery due to an injury. During this time is where his sifu approached him to teach him his unique wan tan mee recipe.

Uncle David preparing the mixture of his braised minced pork broth
Uncle David preparing the mixture of his braised minced pork sauce

Initially uncle David was hesitate, because during that time wan tan mee something very common in Ipoh, almost every kopitiam have one. But his sifu stated that his recipe is completely different as it was only served to VVIP in Brunei.

Mixing the hot noodle with their signature braised sauce
Mixing the hot noodle with their signature braised sauce

Although uncle David was still hesitate but since he have nothing to lose he decided to learn and try to master this recipe. It took him more than a year to give up this fulltime job to start his wan tan mee stall.It’s been 14 years now and he is still maintaining every aspect of the recipe and quantity.

Pouring their hot soup into their thick wan tan
Pouring their hot soup into their thick wan tan

During my experience dining here, I had the chance witness their daily operation and I often saw him scolding his wife and helper. So I dared myself to ask him and to his reply, yes he admit he was furious sometime as he couldn’t stand the slow pace of his helper. Because any slowdown could affect the taste, texture and the overall quality of his wan tan mee.

Their thick and special signature braised minced pork
Their thick and special signature braised minced pork served on Kai Gong Wun

Uncle David is very strict when it comes to his bowl of wan tan mee. To him, his customers are not just paying for something to get full but also a consistent taste of his wan tan mee. So every detail does matter even to his usage of porcelain bowl or what we call “Kai Gong Wun” (literrally Rooster Bowl) due to the illustration on the bowl. Porcelain bowl is expensive but it plays an important role in keeping the bowl of noodle warm.

Char Siu with Minced Pork Wan Tan Mee

Char Siu Wan Tan Mee with bowl of wan tan behind
Char Siu Wan Tan Mee @ A way of traditional Minced Pork Wan Tan Mee
A way of Traditional Minced Pork Wan Tan Mee
Need a close up? Take a look at these big chunks of Char Siu
Let's take another close up onto the minced pork and the glacing char siu
Let’s take another close up onto the minced pork and the glacing char siu
Close up on the wan tan mee with juicy braised sauce
Close up on the wan tan mee with juicy braised sauce

The noodle he used were from his old supplier, yes not his own handmade noodle. Although it’s supplied noodle, I can’t really taste the Kan Sui (alkaline / lye water). According to uncle David, it was simple trick but a lot of effort. He often change the boiling water he used to cook the noodle to prevent the accumulation of the alkaline water.

The wan tan skin is thicker than standard
The wan tan skin is thicker than standard

Wan Tan Mee Menu

Their price range aren’t way too expensive.

Overall

All these while I only visit this stall for their unique bowl of minced pork wan tan mee, but after learning the story behind this little wan tan mee. It has completely changed my view on this wan tan mee stall. Seeing an furious hawker who keep scolding his wife and helper wasn’t without a reason behind.

Learning how a simple hawker who have such strict treat, expectation and persistence in maintaining the taste, ensuring every customer would be able to taste the same bowl of wan tan mee anytime.

UPDATES

For those who’re looking for the actual restaurant location, here’s an updated photo. The restaurant was previously named Restoran The Little Ipoh, and recently changed name to Restoran Chong Xing.

Restoran Chong Xin - previously Restoran The Little Ipoh
Restoran Chong Xin – previously Restoran The Little Ipoh
List of Food