THE RECOGNISED “CHOY CHAI” CARRYING WITH 2-GENERATIONS WANTAN NOODLE RECIPES ON THE MIDDLE NORTHERN @ PERAK
“Wantan Noodle” or commonly known the Wanton Mee is all the while among the local chinese’s traditional authentic noodle eatery that being widely practised since decades with respective home recipes on the ground, also always among the local’s favourite selection. Here on the middle northern nation, we found and being successfully recognised among the best recommended Wantan Noodle House “Choy Chai Wan Tan Mee” carrying their Chan family’s 2-generations (more than half century) home recipes at Sungai Siput, Perak having great positive response from the market recently.
The Sungai Siput, Perak local originated Mr. Henry Chan Hun Yong (born 1980), together with his wife Ms. Ivy Yang Bao Tiuan (born 1989) both were the founders and also the recent immediate couple-owners of this best recognised Wantan Noodle House “Choy Chai Wan Tan Mee” right along the Sungai Siput territory presenting their family’s 2-generations authentic handmade wanton mee eateries with signature selections to the locals & visitors all under the same roof on the middle northern ground at Perak.
The recent owner Henry Chan Hun Yong, also the Chan family’s second generation who at his age of 44 years old currently, been grown-up in the f&b families being touched the career since kids helping father late Mr. Chan Fong Choy (1940-2022) whose began his very first roadside wantan noodle stall in the 1960s along the Sungai Siput old township, then moved into a foodcourt in the early millennium year re-known the “Choy Kee Wanton Mee” by the locals where his son Henry Chan fully stepped into the field running with father on the ground. Later-on exposed into their very first noodle house in the year of 2006 continue running for another decade (10 years) in two locations respectively at Sungai Siput with their patience along the journey in the industry.
With experiences & home recipes on-hand, added wishing to continue his father’s authentic decades recipes and vision to further his exposure in the field enabled Henry Chan (with wife Ivy Yang) decided then successfully established their very first couple-owned 2nd generation Wantan Noodle House officially named the “Choy Chai Wan Tan Mee” at Waterfront Commercial, Sungai Siput in the end of year 2023 still serving their family’s home recipes & signatures to the public. And finally being recognised among the best in town by the Malaysian F&B E-Media for the year of 2024 on the middle northern nation at Perak.
In this Choy Chai Wan Tan Mee Noodle House, the owners’ very first top recommended in menus surely will be their Chan family’s 2-generations authentic “Char Siew Wanton Mee” which most wanted by their regulars. Daily fresh in-house handmade round-fine flour noodles (wanton mee/wantan noodle) boiled, then mixed with their home-mixed aromatic salted sweet soy sauce broth into home-cooked pork oil & beansprouts, served with home-roasted pork (char siew) and hand-wrapped boiled (or deep fried on customer’s preference) pork/shrimp dumpling (pork/prawn wanton) will brings their Chan family’s 2-generations authentic chewing/texturing noodle’s bites kind of Wantan Mee eatery that you must have a try when reached Sungai Siput, Perak. Taken with their home-pickled green chili or dipping onto their chili sambal paste sided will be the complete combination in having their Wantan Noodle here.
Secondly will be their “Wantan Noodle with Minced Pork & Mushroom”, also always their signature selection wanted by the locals from the beginning. A plate of their hot boiled wanton mee (also served mixed with their soy sauce broth into pork oil & beansprouts) furnished with delicious home-fried minced pork into mushroom slices, and finally complete also sides of their hand-wrapped pork/shrimp dumpling (wanton) will brings another exotic salted sweet with mushroom’s fragrance in combination tasty eatery swallowed into mouth that you will neither found the same elsewhere in town here.
Another will be their “Wantan Noodle with Mushroom Chicken Feet”, which also among the noodle house’s daily selection favourite by their customers recently. Local fresh chicken feets commonly selected, cleaned then followed by nearly an hour home-braised with their family’s home recipes into mushrooms, herbs & home seasonings mixture, finally taken sides with a plate of their authentic wantan noodle/wanton mee will always the best combination here that you will never regret after tasted.
Moreover, for those who like curry should try their “Wantan Noodle with Curry Chicken” which favourite by most of the visitors here. Local fresh chicken drumstick & chicken wing prepared in cutted pieces, home-cooked with their home-mixed curry paste into fresh coconut milk (santan) & potato, and finally served in salted sweet fair spicy smooth curry’s swallowed will always among the perfect matching taken sides with their wantan noodle eatery that you cannot aside here. Nonetheless, their home-stuffed beancurd (yong tau foo) fillings with fresh fish paste, and their all time recommended special home-fried dried beancurd sheet hand-rolled fillings with combination of sengkuang, minced pork, red carrot & pork paste also among their signature sided/ala carte selection that you really cannot missed when stepped into this best recognised Wantan Noodle House “Choy Chai Wan Tan Mee” at Sungai Siput, Perak.
CHOY CHAI WAN TAN MEE
Address: No. 85,
Persiaran Komersial 6,
Komersial Waterfront,
31100 Sungai Siput (U),
Perak.
Business Hours: 6:30am to 12:00pm (Daily)
(Closed on Tuesday)