Pontian Wanton Noodles purportedly has a 60 year tradition back in its town of origin, Pontian, in the southern Malaysian state of Johore, across the straits from Singapore.
Distinguishing feature of Pontian-style wanton noodles? Spicy chili paste added to the noodles, together with the more traditional soy sauce & sesame oil seasoning.
That’s what I had today at the Pontian wanton noodle chain’s Sri Petaling outlet – sear-your-mouth spicy wanton noodles, topped with deep-fried wantons, *boiled* Malaysian-style char-siu (叉燒) and blanched choy-sum vegetables. A little bowl of clear soup with 2 poached wantons was served on the side. The noodles were springy and delicious, but I found the chili-spiked seasoning way too spicy for my taste.
The side-order of chicken feet was tasty – deep-fried then blanched chicken feet were stewed In a dark, herbal sauce.
Dessert was peanut soup, containing 2 peanut paste-filled glutinous rice balls – definitely the best part of the meal.
Pontian Wanton Noodles House (笨珍云吞面)
11, Jalan Radin Bagus
Bandar Baru Sri Petaling
57000 Kuala Lumpur
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