Even though Johor Bahru is originally a Teochew enclave, hence its nickname Little Swatow, there are actually more wanton mee stalls than Teochew kway teow mee / thng stalls (based on my observation). And, Johoreans are spoilt for choice as Johor wanton mee standards are high with many stalls / restaurants still making their own noodles.
Both Grandpapatee and Uncle Koh wanton mee are in Taman Ungku Tun Aminah in Skudai at Jalan Tun Aminah - Grandpapatee at Jalan Bentara 20 fronting Jalan Tun Aminah and Uncle Koh at Jalan Pahlawan 2, the back row (along with Lai Kee fishball noodle, Wah Cai fried durian, etc). They are about 15 minutes walk apart.
I am documenting them together as both are among my favourite wanton mee in Johor.
In terms of environment and dining comfort, Grandpapatee has the edge as it is air conditioned while Uncle Koh is not. Both restaurants are clean, well kept and the staff clear tables fast.
In terms of service, both are impeccable - cheerful, enthusiastic and efficient.
I got the RM8 basic order at both restaurants.
Both servings are about the same size. Char siew slices, chopped scallion and blanched choy sum greens over sauced wanton noodles. Both came standard with wantons in a soup.
Grandpapatee uses duck egg while Uncle Koh uses chicken eggs. Both restaurants make their own noodles.
Grandpapatee's noodles are slender, round while Uncle Koh's are also thin but slightly flatter and subtly crinkly.
Texturewise both are done al dente with Grandpapatee's a tad firmer. Uncle Koh's noodle texture is slightly more complex in that there is a softer and a firmer layer even in the thin strand, making the bite more interesting.
Texturewise, I prefer Uncle Koh.
For both, I requested for yuan wei or "original sauce" 原味. Also known as "white". (There's options for "red" with chili, and "black" with dark soy sauce.)
Both "whites" are nice with lardy aroma when the bowls of noodles were served.
Grandpapatee uses a bit more soy sauce and a little less lard. Uncle Koh uses more lard and less soy sauce.
Sauce and flavour wise, I prefer Uncle Koh because I love lard 😀
Everyone, of course, have a different preference for different taste profiles.
As a kiasu Singaporean, I requested for chili sauce in a separate small dish. Both restaurants gave me a generous amount in a bowl, cheerfully without the slightest hesitation and at no extra charge.
Both chili sauce tastes similar, mildly spicy hot with Grandpapatee's slightly more salty.
Both restaurants' char siew are the lean, dry, chewy type. Not much to tell them apart or to talk about.
Grandpapatee lets you help yourself to the lard croutons while Uncle Koh will put more into your serving, if you request for it. Cut smaller, Uncle Koh's lard croutons felt more flavourful and crunchy to me.
The soups taste similar to me, both with pork and anchovy base.
Grandpapatee's wantons or ground pork dumplings are slightly bigger, tastewise I felt they are about the same, both being classic fresh pork with sesame oil seasoning.
Both wanton mee are yummy and I finished them to the last mouthful - I had Uncle Koh's first and then walked over for Grandpapatee's.
Restaurant name: Grandpapatee Wantan Mee 郑爷爷全蛋云吞面
Address: 79, Jalan Bentara 20, Taman Ungku Tun Aminah, 81300 Skudai, Johor
Tel: +6016 760 5050
Hours: 7:30am - 9pm
Restaurant name: Restoran Uncle Koh 許记云吞面
Address: 106 Jalan Pahlawan 2, Taman Ungku Tun Aminah, Skudai, Johor
Tel: +6016 785 5886 ☎ +6012 743 4477
Hours: 7:00am to 4:00pm (alternate Monday off)
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Wanton noodles in Guangzhou city where the dish came from.
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Written by Tony Boey on 13 Mar 2025
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