Yap Kee Wanton Noodles (Holland Drive Market)

Another solid meal option at one of my favourite food centres around, Holland Drive!

Yap Kee is owned by my friend’s family, and they serve up Malaysian-style wanton mee. The springy egg noodles are done very qq and free from any alkaline taste. The well-marinated homemade dumplings were my FAV - generously meaty and fresh with a crunch from water chestnuts. Would be a great addition to steamboats!

For those who prefer JB style wanton noodles and not the black sauce wanton noodles synonymous with Guangzhou and KL, look no further. Yap Kee is as legit as it gets.

Ordered $4 white noodles with chilli sauce. As I was the first in queue, my worries came fast and furious. But with the first bite, they evaporated. The noodles were cooked just right, al dente and springy. A whiff of lard oil came with each mouthful. Bit of lard was still mixed in the noodles and the chilli sauce coupled with piquant pickled green chilli did the rest.

Wantons were plump with juicy minced pork fillings. Unfortunately there were only two. Overall the portion was a tad small but enough for a small lunch. The char siew was quite normal but soup was sweet and umami from the boiling of the wantons.

Sure sure you can get the same from JB but trust me, if you add in the time spent in the jam and the price of the noodles these days (easily RM8), you are not likely to travel there just for JB wanton noodles. Better just go to Yap Kee.

Expectation for this place was quite high, there was many good reviews. There are also many food bloggers articles posted at the shop front.

Overall it was an ok bowl of wanton noodles. The egg Noodles are QQ.

Tasted a little bland to me, but some may like this, as I am too used to wanton mee with the dark sauce. Yap kee here uses "white" sauce style.

Wanton was quite good.

☁️ see full review on ig @nibsandgobs

https://www.instagram.com/p/CY08HroPhmK/?utm_medium=copy_link

The standout is without a doubt the noodles. Cooked to a springy al-dente, the noodles which were made with only eggs and wheat flour had good bite and were tossed evenly in a mix of aromatic lard and a dash soy sauce. The charsiu was lean and quite average but the excellent noodles more than made up the difference.

The egg noodles were cooked to a delightful QQ texture. They were springy and firm, and were evenly coated in a housemade sauce made from lard, chilli and oil. Give the noodles a good toss and slurp them up.

Read more: https://www.misstamchiak.com/yap-kee/