The name "Tok Tok" originates from the onomatopoeic sound a chef makes while kneading noodle dough with a bamboo pole, a tradition still observed at the entrance of this establishment.
The taste of the wantan mee are almost the same as before despite the chewiness of the noodle not as much and the gravy is more starchy. As for the Char Hor Fun, the taste is packed with wok aroma.
Tok Tok Mee Noodle House, used to known as Hong Kee Wantan Noodle now is operate by the next generation where the legacy of bamboo noodle was passed down. The taste of the wantan mee are almost the same as before despite the chewiness of the noodle not as much and the gravy is more starchy. As for the Char Hor Fun, the taste is packed with wok aroma.
If you’re reminiscing the old taste, visit the place and try out their dishes.
Once a popular spot for a comfort bowl of Hong Kong style wonton mee, Hong Kee Wan Thun Mee officially announced their closure on Facebook weeks ago.
The egg noodles here are made with this 200-year-old technique of using a large bamboo pole to knead the dough. As a result, you get the springiest noodles ever! This method is practiced in Southern China and Hong Kong since the 19th century (the 1800's). But in favour of modern technology and machines, there's only a handful of restaurants that stick to this tradition. Witnessing the noodle-making process is literally a step back in time. The best part is the noodles taste equally as special. If you're interested in catching a glimpse of the noodle production, come in the morning around 10am during the weekends.
Another popular choice is dong po ru 东坡肉, braised pork belly in a flavorful sauce. If stir-fried kai lan 芥蓝 is not your choice of vegetable, go for the seong toong yuen choy prepared with century egg and salted egg. Aside from vegetables, you can also order fried omelette with prawns or tofu garnished with golden needle mushrooms 金针菇.
Yes it’s Penang Foodie approved in terms of taste, environment and Penang culture.
Rating: 7 / 10 👍👍😋😋
The BBQ Pork Shrimp Wan Thun Mee is a big hit with diners. A small serving priced at RM6 had the noodles served in light black sauce with slices of barbeque pork, three wan thuns and vegetables. For a little extra spicy kick, add on condiments of pickled green chilies in soy sauce.