This retro-looking gem of an eating place was first recommended to me by fellow KL-based Chowhound, mikey5511, a while ago. I'd asked him if there was any worthy contender for "best wanton noodles in KL" which he thought that I should try (http://chowhound.chow.com/topics/838646). Hung Kee (Established 1960) was well-known amongst KL-lites for serving some of the best KL-style wanton noodles, and was a natural choice.
It was only today that I finally made the journey to Jalan Loke Yew for a taste of Hung Kee's KL-style wanton noodles, bathed in savory dark soy-sauce. And boy, that trip was certainly worth it!
KL is swathed in an oppressive heatwave at the moment - pity the F1 drivers who're racing in the KL Grand Prix today - I can't imagine the heat on the racetracks. So, thankfully, Hung Kee actually had air-conditioning for their restaurant!
What impressed me about Hung Kee's wanton noodle dish was actually the accompanying "char-siu" (叉燒) or Cantonese-style caramelized barbecued pork. Generously streaked with fat, each sliver of "char-siu" draping on the plate of springy thin egg noodles was utterly delicious!
Hung Kee served each plate of wanton noodles with a generous portion of 5 plump "wanton" (雲吞) dumplings filled with tasty minced pork. The thin broth which the "wantons" were floating in was surprisingly bland, but I didn't mind that too much - the incredible "char-siu" and generously-sized "wantons" were more than enough to satisfy me.
Overall, I'd rate Hung Kee behind Hutong's Ho Weng Kee and Petaling Street's Koon Kee, but ahead of Sungei Besi Wanton Mee and Toong Kwoon Chye. It's a worthy 3rd-best in Kuala Lumpur, amongst all the wanton noodle (雲吞麵) spots I'd tried thus far.
Hung Kee (亨记)
28-5 & 28-6, Jalan Loke Yew
55200 Kuala Lumpur