Pudu Pasar Wanton Mee: 30+ years’ legacy of curry wanton mee & glass char siew, open till 12am
Where do you usually head for supper? Is it the local mamak stall, loklok stand, or maybe fast food? Supper options in KL are more diverse than you might imagine! Recently, I stumbled upon a hidden spot for wanton mee that operates only at night— Pudu Pasar Wanton Mee. Among the highly recommended dishes is their Curry Wanton Mee.
As the name suggests, the eatery is situated within Pudu wet market. During my visit, the signage was partially obscured by the activity of lorries loading and unloading goods. Therefore, be sure to stay vigilant while searching for it.
As the only stall in operation, its modest presence illuminated the entire establishment. Upon arrival, I noticed only a few strips of char siew hanging at the counter, prompting me to swiftly place my order and find a seat.
The tables and benches resembled those of a school canteen. This seating arrangement reminded me of my school days, evoking nostalgic memories.
Despite the hot weather, it wasn’t overly stuffy inside.
What I tried at Pudu Pasar Wanton Mee
Since I was intrigued by the Curry Wanton Mee with Char Siew (RM11.50) at this eatery, it was the primary dish I wanted to try. Upon being served, I noticed a slick layer of oil on the soup, enhancing its vibrant appearance. Additionally, the dish contained long beans, pig skin, and tau pok.
We kicked things off with the soup, and I must admit, its vibrant colour was quite enticing. The texture struck a perfect balance, with just the right thickness. However, the flavour didn’t quite match my expectations; it leaned towards a saltier profile that wasn’t quite to my liking. A touch less coconut milk would have improved it (in my humble opinion). But if you enjoy stronger flavours, this might be right up your alley.
Since I’d never tasted Curry Wanton Mee before, I was eager to see how they would turn out. Honestly, my initial bite left me a bit disappointed— the noodles lacked flavour and failed to absorb the essence of the soup, resulting in a bland mouthful.
But, let’s not judge the entire dish based on just one aspect. Moving forward, I tried a piece of the pig skin, and it redeemed the dish for me. The skin soaked up the broth skilfully while retaining its own rich flavour. The tau pok was also enjoyable, although I believe it would benefit from a soup that is less salty and coconut-infused.
The dish also included several pieces of cockles, albeit small in size. Additionally, the long beans were rather bland, similar to the noodles, and appeared somewhat undercooked. While I appreciate a firmer, crunchier texture in my food, these beans were excessively tough.
The char siew arrived on a separate plate, and at first glance, it was evident why it’s nicknamed “glass char siew“. The meat’s surface was glazed, with a reflective sheen akin to glass. Its appearance hinted at a sweeter flavour profile, intriguing me further.
As expected, they leaned towards sweetness. Additionally, the char siew offered a robust smoky flavour, elevating its overall depth. Its texture was tender, with oil visibly dripping from the meat as I picked it up with chopsticks. While I enjoyed it, consuming the entire plate might be too much due to its richness.
Final thoughts
In summary, the Curry Wanton Mee didn’t quite live up to my expectations. Despite its favourable reviews and recommendations online, I was hoping for a broth with a richer and more nuanced taste profile. However, if you have a preference for a stronger coconut milk flavour in your curry, you might find it appealing.
The char siew truly impressed with its exceptional flavour, though I struggled to finish it all. Its appearance, taste, and texture were all incredibly enticing. If I ever crave roasted meat, I’d certainly consider returning just for the char siew.
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