Today, I revisited the Food Place food court, located at Pavilion Mall. The food court is located beside the Oriental Kopi Restaurant.
This time, I ordered curry chicken wantan mee from the Chong Kee Hainanese Chicken Rice stall, which costs RM15.00 per bowl.
This is Curry Chicken Wantan Mee, a comforting Malaysian Chinese fusion noodle dish that combines the springy texture of Cantonese wantan noodles with the bold flavor of Chinese-style curry.
Unlike the richer, coconut-milk-based curry commonly found in Malay or Nyonya versions, this curry has a lighter, gravy-like consistency with a savory and mildly spicy profile. The flavor leans toward aromatic curry powder, garlic, onions, and dried shrimp, resulting in a sauce that’s fragrant yet not creamy.
The noodles are tossed in the curry gravy and topped with poached chicken slices, fried tofu puffs (tau pok) that soak up the curry essence, crisp bean sprouts, and choy sum for freshness. Each component plays a role — the tofu puffs absorb the curry, the vegetables balance the richness, and the noodles carry the spice perfectly.
This Chinese-style curry noodle is believed to have evolved from Hainanese or Cantonese chefs who adapted Indian and Malay spices to suit Chinese tastes during the British colonial era. Hainanese cooks, known for creating Western-Chinese hybrid dishes, often prepared mild curries to accompany chicken or noodles, giving rise to this uniquely local style.
Today, Curry Chicken Wantan Mee remains a beloved comfort food across Malaysia — hearty, aromatic, and a perfect example of how Chinese culinary traditions blend seamlessly with local flavors.
