It is always a pity that younger generation of Malaysians do not and can not appreciate the springy nature of actual wanton noodle. So much so that the Sai Yong Wanton Noodle stall had so much bad reviews that its noodle was like rubber band that eventually it has closed down.
This Mak’s Chee Hong Kong style wanton noodle has luckily withstood the test and retained a group of patrons mostly consists of elderlies that are able to appreciate such style of wanton noodles, albeit at a smaller diameter of its noodles.
It is believed that such springy noodle is made with duck eggs, the same which brings about the creamier nature in CKT.
In the photo is their konlou wanton noodle with prawn roe, and a bowl of shrimp wanton in soup. Normally I despise prawn wantons. I prefer pork wanton. But this is rather an exception. The soup base suggests of dried preserved vegetable known as coi-gon.
As for the milk tea, I think they can do better.
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