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)
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.
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.
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.
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.
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.
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
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.
Wan Tan Mee Menu
Their price range aren’t way too expensive.
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.
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.