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.
One can enjoy a piping hot plate of Tai Loke Mee KL Hokkien Char at RM9. Stir-fried in black sauce with crispy pork lard, seafood, and cabbage; the noodle dish comes very close to those sold in KL. The thick noodle has just the right softness making it enjoyable with the accompanying red chili sauce.
The stir fried noodles was fried to possess a nice subtle charcoal flavour (wok hei), along with a well controlled oil factor which was just right on point. Seasoning was nicely done, and the sambal chili given was perfect to introduce a slight heat component and a touch of tanginess.
