Bercham Prawn Wantan Mee @ Shine Noodles, IpohNovember 24, 2009 | 13,316 views
How often do you find a whole piece of fresh & succulent prawn in one wanton?
Since the post on Buntong Wan Tan Noodle received mixed reactions; some true blue Ipohans still swear by the authentic and most traditional approach of cooking the wantan noodle, while the others felt that the quality has dwindled over the years, I’m still on the prowl, searching for the BEST Wantan Mee Ipoh has to offer. The Ipoh stadium’s version has its own share of fans, but my only gripe is the small portion being served, as well as the comparatively long waiting time. But of course, the Buntong’s version triumphs once again in this aspect, especially come peak business hours. 🙂
Does the noodles really shine?
In Bercham of Ipoh, there is a famous wantan mee stall, operating in a corner coffee shop named Restoran T&V. This stall, named Shine Noodles possesses a stellar background, with history dating back to the 60’s. Yup, about 40 years of legacy and still running strong, although not many (especially the out-of-towners) who know about its existence. This, albeit the appearance in the media (you can read about them in NST Online’s article back in 2006) and coverage from various papers, magazines and even TV shows.
The most deceiving of appearance, the Shine Noodles (‘Chuen Dan Meen’ aka Whole Egg Noodles) can be served either DRY (blanched noodles tossed lightly with some soy sauce, dark soy sauce and a dash of sesame oil) or WET (served in a clear, sweet broth)
Opens only for dinner every night, this stall is housed in a most unassuming corner lot restaurant facing the main road of Jalan Bercham, but maybe hidden by a row of single-storey shoplots named Trade Parade lining the main street.
The specialty of the noodles produced by the Yap family lies in its production stage, whereby the noodles are still kneaded by hand, instead of using machines, rendering the thin strands of noodles with a springy texture. No doubt, the wantan noodles was indeed enticing, with a bouncy, QQ texture. But the ‘Kon Lou’ or dry version was drizzled, wait …. splashed/doused with too much oil (as evident from the photo above, look at the ‘SHINE’ on the side of the plate!), the overall experience was a little greasier than desired.
Prawn Wantan, Pork Wantan, Sui Kow (Dumplings with fillings of minced pork/prawn with chopped carrots, mushrooms and wood ear fungus/’mook yee’) and Deep-fried Beancurd
The handmade noodles aside, the true star of the evening belongs to the plump and succulent pieces of prawns encased by the thin wrapping skin of the wantans. At about RM0.80 / USD0.23 per piece, you can choose to have your wantan with prawn or minced pork as fillings (choose the former!), whether deep-fried or boiled and served in soup. Other delightful snacks include the Sui Kow (or Dumplings with fillings of minced pork/prawns and chopped vegetables), also with an option to have them deep-fried or served in soup. The fried tofu (beancurd) was equally good, but nothing short of the usual Fried Liew that we can find at other more worthy outlets.
Not so much of a hidden treasure, but probably a new discovery to some. I only came to know about this when I was working around the area back in 2005
I’ll give the thumb’s up to the prawn wantans, and Sui Kow, but not so much to the noodles, which I found to be nothing too significant. But a plus point is the lack of alkaline taste from the lye water (‘Kan Sui’), a common bane of all yellow noodles out there.
Shine Noodles @ Restoran T&V
353 Jalan Bercham, Desa Kencana
Contact number : +6012-5025886
Business hours : 6.30pm until 12.00am daily
Here’s a GOOGLE MAP TO SHINE NOODLES @ RESTORAN T&V
Sources : Rasarasa.net listed the GPS coordinates as well, and a shot of the rather artificial Char Siew.