While many Penang hawker dishes such as char kuih teow, hokkien mee, and laksa are famous all over Malaysia, wantan mee is always a bit of an odd ball. Being a traditional Cantonese dish in a predominately Hokkien area, wantan mee was sort of adopted by the islanders.
the wantan mee stall at kedai kopi seng thor
Like languages and culture, food that is separated geographically from its place of origin usually evolve and adapt to the local taste. This is evident in the case of wantan mee in Penang as well.
sambal goes very well with wantan mee
A prime example is the wantan mee at Seng Thor kopitiam at Carnarvon street. The dry version comes with both deep fried and boiled wantan, vegetable, charsiu (bbq pork), and the all important Penang style sambal belacan.
While the chasiu isn’t nearly as good as those you usually find in Klang Valley (for some reasons charsiu in Penang is usually dyed and not nearly as flavorful), I like the extra dimensions offered by deep fried wantan, and of course, the sambal belacan makes a huge difference, pretty much transformed the entire dish like how chili pan mee is different from normal pan mee.
If you love sambal and food in general, you should try wantan mee here (and many other stalls in Penang).
of course, you shouldn’t miss the best ochien in town
Of course, if you are already in this kopitiam, don’t forget to order the fried oyster omelet here. One of the bests ever.
Kedai Kopi Seng Thor
160, Lebuh Carnarvon,
10100 Georgetown, Penang
GPS: 5.415495, 100.33468