Penang Wan Than Mee 檳城雲吞麵

The Wantan Mee at Leng Nia in Lip Sin Garden (3 August 2008)

Penang Wan Than Mee (檳城雲吞麵), also written wantan mee or wanton mee, is a popular noodle dish that is available at most coffee shops and hawker centres in the state. It is said to be a Hakka and Cantonese dish that originated from South China. Penang Wantan Mee is usually taken as breakfast but also available during lunch time.

Penang Wan Than Mee gets its name from the wanton (Chinese ravioli) that accompanies the noodle dish. A less common name for Wan Than Mee is Tok Tok Mee, so called because in the olden days Wan Than Mee hawkers used to announce their arrival by hitting two bamboo sticks or chopsticks together.

Penang Wan Than Mee is available either as dry form, on a plate, or as a soup. The dry form is served in soy sauce and sesame oil, and topped with barbecued pork and vegetable. In addition to wanton, many Wan Than Mee hawkers also sell sui kow (prawn dumplings), a bigger, more elaborate version of the wanton made with finely diced water chestnut, prawns, meat, and some times mushrooms and carrots.

Ingredients of Wan Than Mee:

wheat noodle
wanton (Chinese ravioli)
barbecued pork
chye sim (sawi, often translated as mustard green, but are not exactly similar)

Penang Wan Than Mee (30 April 2008)

Penang Wantan Mee (24 May 2008)

Where to eat Wan Than Mee

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Map of Wan Than Mee Stalls in Penang

You can find stalls selling Wan Than Mee all over Penang Island, as it is one of the most popular hawker food here. To help you locate stalls nearest to you, I've created a food map pinpointing their location. Click on the numbered pin to read more about the location.