TPY KL Crystal Char Siew Wanton Noodle📍186 Toa Payoh Central 传统玻璃叉烧云吞面 ☎ 9391 5532

TPY_KL_Crystal_Char_Siew_Wanton_Noodle_186_J99_Toa_Payoh_Central_传统玻璃叉烧云吞面

Came with kaki kaki to try the newly opened KL Glass Char Siew Wanton Noodle stall at 186 Toa Payoh Central (J99 coffeeshop).

Tiny stall just opened 3 months ago by Alan and mum at 186 Toa Payoh Central. This is a centrally located coffeeshop with a few popular stalls including Fu Xiang Chicken Rice which I visited last week.

Mum has been selling wanton mee in Cheras and Sungai Wang in KL for forty years.

Alan roasts the pork belly char siew in a gas fired Apollo oven at the tiny stall.

Alan does the roasting in batches according to demand.

The signature options are very competitively priced.

We opted for the SG$6.80 set plus additional char siew in a separate plate.

Made with pork belly, if you like a fatty cut like this, remember to ask Alan for it.

Alan dribbles a thick dark sauce on the char siew he serves.

We found the char siew already well infused and enveloped with robust marination flavour, so the next time we come will request Alan to just put the sauce at the side (not over the char siew).

The char siew was soft. It tasted sweet savoury and some pieces had the toasty taste of caramelisation which I like.

The generic egg noodles were done soft tender with a subtle crunch to the bite. The dark sauce tasted sweet savoury with a little bit of lard. There's optional sambal but I don't use it for KL style wanton mee 🤭

The wanton soup and pork dumplings were sweet savoury too.

They also have a version with slender hor fun (kway teow) which I forgot to take a picture 😬 The dark sauce was more soupy as some stock was added. Actually, I love this - the same char siew but the slurpy sweet soft hor fun were well enveloped by the sweet savoury lardy sauce. The lard was more pronounced here than in the wanton mee.