We had both dry and soup version, the soup version was Tan Tan Noodles... a Sze Chuan-inspired dish. The broth was flavorful with a sleek acidity but it lacked the quintessential "Ma" (numbness) and the fragrance from Sze Chuan Peppercorn. We love the texture of the noodles- a little bouncy and would not go slouchy if soaked over a period of time. It was still a satisfying dish given the affordable price point.
Char Bee Hoon (Fried Vermicelli Noodles) has rooted deeply in the city's culinary consciousness, Penangites can have it anytime in the day- whether morning for breakfast, afternoon for lunch or between meals snack. The newly opened Mey Wey at Tanjung Tokong takes the local delicacy a step further by offering a huge variety of add-ons to it. Housed in one of the semi-D houses opposite to Daorae Korean Restaurant, Mey Wey has the standard setting of an economy rice- diners can choose their preferred add-on to top up to their choice of noodles/ rice. Prices are wallet-friendly and there are plenty of choices; good as a pit stop to recharge or fuel the late afternoon.
The char mee done with a light touch of salt and dark soy sauce is perked up with a spoonful of chilli sauce, pickled green chillies, and toppings of fried crunchy sweet soya sticks. The noodles have a soft bite to begin with but its flavor is a nostalgia joy to the tastebud.
