Tok Tok Mee Bamboo Noodle - George Town

The noodles were quite resilient. I definitely prefer it over the general wan tan mee. We had eggcake too. It doesn't matter that it's good, but it's worth a visit.

Two things attract attention while stopping at Tok Tok Mee Bamboo Noodle Restaurant, George Town, firstly, customers can see for themselves how the noodles are processed and secondly, almost all the staff are in their 20s. Anyone who comes to travel can stop here to enjoy not only wan tan mee, there are also other interesting menus

The dying art of using bamboo poles to knead the flour when making noodles is what made me curious to try this out in the first place. Apparently this technique of noodle making will ensure the texture of noodles to become springy and chewy. I actually saw a video of this technique on a restaurant in China and it looked like they were riding a see saw. I didn't witness any such activity in this restaurant though! I must say that their roast pork is very good as well but the char siew is only so so. I had the dry noodle on my first visit and came back for the noodle soup on the following day before I left the island.

Fresh made Chinese egg wanton noodle that's bouncy in texture. The only complaint is that my dried noodle was too salty. Perhaps I should opt for the sup version. But I love their fried lard which found on top of the noodles, crispy and flavourful. While there are plenty of pastry to choose from. We ordered lou poh beng老婆餅 and polo bun菠蘿包. We would recommend their polo bun which had a crunchy top and sweet corn custard as the filling.

Had a slightly hard time finding the restaurant as I wasn't expecting it to be a small one. Upon entering inside, the interior was pretty cozy, furnished with classic Chinese coffee shop setup. Service was good, didn't have to speak Chinese for the waiter to understand. Ordered the dried shrimp roe noodles, came with 3 generously big wonton. Added on dumplings and fried tofu which tasted more like fishball but overall their food was tasty. Must be the pork lard oil that came with the noodles.