Rating: 5 / 10
I could hardly turn down the chance to try an 85 year old Wanton Mee recipe, especially not since they set up a branch at Lot 10 where the air conditioners are fierce.
Braving the midday KL sun I hopped from hotel room to cab to escalator to food court in the hope that today would offer yet another taste sensation to my three month gourmet bender.
I ordered their most raved about dish, waited ten minutes for the chef to summon me back to the counter, and searched eagerly for a table away from the throng of screaming children and other annoyances.
The braised pork was tasty, but hitting hard on the sweetness scale, something I tend to avoid. The noodles here tho were the main culprit. This reminded me of Tsim Chai Kee in Hong Kong which prides itself on it's noodles, but they're just not the kind I enjoy. I much prefer a wider/thicker noodle which gets super coated in all the lovely sauce or ramen broth and gives you that resistant chew. These type of noodle are more a filling agent than an enjoyment agent. I found everything was a little underwhelming for a place bestowed with such fanfare.
Not all legendary recipes are worth handing down to the next generation, at least not in my opinion.
These recommendations are just personal opinions based on my palate, things change, chefs get fired or replaced, places open-close, relocate, so take it all with a pinch of MSG and discover your own gems too. But please do try a few of these, they have been researched exhaustively.
"Sadness is tempered by umami, grief by the motion of slurping, hope restored in the ladling of glistening, fatty broth"