Chap De Keng Kopitiam's claim-to-fame is their Malacca-style wanton noodles, lightly tossed in lard. It's very plain compared to wanton noodles from other parts of Malaysia, e.g. the dark soysauce and sesame oil-bathed wanton noodles of Kuala Lumpur or Penang.
Chap De Keng's version is similar to those served in other wanton noodle spots in Malacca: bottles of spicy, red chilli sauce are placed on each table, to be liberally squirted atop the springy, blanched noodles, with slivers of local "char-siu" (red-tinted, instead of caramelised BBQ pork) and "choy sum" vegetables. Each plate of wanton noodles is accompanied by a small bowl of soup, with 3 wanton dumplings.
Interesting to see how local Malaccan "char-siu" was prepared in the alley at the back of the eatery, using an old oil drum as a makeshift "oven".
Wanton Noodles @ Chap De Keng Kopitiam
Jalan Kubu (near intersection with Jonker Walk)