Wanton Mee @ Restoran Chin Chin 晶晶面家茶室云吞面 – An Outing With Tony Johor Kaki Pt. 1

I was praying hard the night before that I would be well enough for today’s trip into Johor with Ian – The Silver Chef, Tyng – my accomplice in eating and now a fellow hobbyist photographer and Tony – Johor Kaki, the organizer, the driver and of course the most trusted guide to best food of Johor! God heard and answered.

There was more traffic than usual at the Causeway but we managed to pass through the immigration without much interruption at about 10am. Along the way, Tony asked if we were hungry and what kind of breakfast we would like to have. He said he knows of a Kway Teow Kia (rice noodles) to be eaten with Kway Chap ingredients but Tyng said she’d just had that dish recently and “who eats kway chap for breakfast?” hence Tony suggested Wanton Mee. All the passengers were agreeable so after a 30 minute ride, we’re here!

Restoran Chin Chin in Skudai, Johor, Malaysia.

Restoran Chin Chin in Skudai, Johor, Malaysia.

Restoran Chin Chin has been dishing out wanton mee since 1988.

Restoran Chin Chin has been dishing out one tonne wanton mee since 1988.

Click to view in full and for commentary:

The QQ egg noodles are their specialty.<br />It was so good, Ian bought 4 pieces at MYR80 cents each to bring back to Singapore.

The QQ egg noodles are their specialty.
It was so good, Ian bought 4 pieces at MYR80 cents each to bring back to Singapore.

Food is here! We all had the little bowls of Wanton Mee with Charsiu while Tony had the Chicken Feet Noodles.

Food is here!
We all had the little bowls of Wanton Mee with Charsiu while Tony had the Chicken Feet Noodles.

The noodles had a slight crisp texture that seemed to be very unique even as I describe them.

The noodles had a slight crisp texture that seemed to be very unique even as I describe them.

The Chicken Feet are deep-fried before being stewed in aromatically spiced dark soy marinade.

The Chicken Feet are deep-fried before being stewed in aromatically spiced dark soy marinade.

When I first saw the bowl, I was disappointed. I found the portion a little too tiny.<br />Which part of my tummy was it going to fill?<br />And I was right!<br />I think I could easily have eaten 3 bowls if we weren't on a food trail.

When I first saw the bowl, I was disappointed. I found the portion a little too tiny.
Which part of my tummy was it going to fill?
And I was right!
I think I could easily have eaten 3 bowls if we weren’t on a food trail.

The whole egg noodles was indeed special. I usually look at the opacity of the noodles to determine the QQ-ness but I was humbled with this one after my first mouthful.

The whole egg noodles was indeed special.
I usually look at the opacity of the noodles to determine the QQ-ness but I was humbled with this one after my first mouthful.

Ian loved the noodles but wasn't quite satisfied with the charsiu.<br />I liked the charsiu not so much for the taste but because it was pure nostalgia for me. The thinly sliced and orange-coloured bbq meat reminded me of those I had from my younger days.

Ian loved the noodles but wasn’t quite satisfied with the charsiu.
I liked the charsiu not so much for the taste but because it was pure nostalgia for me.
The thinly sliced and orange-coloured bbq meat reminded me of those I had from my younger days.

What is so memorable about Restoran Chin Chin’s Wanton Mee?

Firstly, the whole egg QQ (springy/bouncy/al dente) noodles came from their own small scale factory. I mean, where in Singapore do you find a wanton mee seller making their own noodles to sell exclusively at their stalls? Most, if not all, of our noodles are mass produced either in central kitchens or huge factories.

Secondly, the marinade that went into Tony’s Chicken Feet Noodles took me by surprised. I wasn’t really keen on having just feet, I’m a meat person but Tony offered… What the heck? I’m a food blogger wannabe so I must taste it to blog it. It was so amazingly light and fragrant, I felt ashamed at the thought of “skipping” Tony’s initial offer. I had assumed it would be like those densely flavoured 5-spice braised soy sauce we have in Singapore. The version here was well, more polished! Light, yes, but the infusion of the marinade was clearly brilliant, even luminous! You get my point 😉 Was it the lard, sesame oil, quality soy or whole spices??? I’ll definitely have this chicken feet noodles (perhaps my eyes were deceiving me but the portion seemed bigger also) next time and a side order of wanton soup.

Thirdly, the slippery smooth wanton skin was frictionless! The luscious stuffing was probably due to the pork fats and meat mixture. I felt the meat portioned into the dumplings was too little but that’s just the carnivore in me talking. The mustard greens were generously administered, my wantons seemed buried by the leaves…

Last but not least, the pickled green chillies went so well with the noodles, I had the extras on the table. These pickles contributed a contrasting crisp to the brittle noodles.

It is hard for me to particularize the texure of the noodles and the whole taste experience. I cannot better describe but just share the myriad of commotion in my mouth other than crunch, crunch, crunch… and the infinite smack on my tongue and lips!

Yes, it was that good!

It was so dreamy good that when the Legend spoke to me, I wasn’t even aware.

“Come, come with me”, he beckoned.

I followed him into the kitchen as if he was the Pied Piper. Curiosity won!

100% Chillies (I think they are Dried Chillies from the look of it)

The Legend of Chin Chin Wanton Mee. He's not smiling and he looked a little intimidating to me.

The Legend of Chin Chin Wanton Mee.
He’s not smiling and he looked a little intimidating to me.

But when I gave "刘伯伯" a hug, he broke into a big grin :D

But when I gave “刘伯伯” a hug, he broke into a big grin 😀

P.S. The boss of Chin Chin and 許记 Wanton Mee learnt the art of noodle making from the same sifu (master) so you may find their noodles undifferentiated. The sauces (that go into the noodles) however, is a different story and that may be the deciding factor which shop’s wanton noodles you like better.

3 generations in the family business.

3 generations in the family business.

Restoran Chin Chin 晶晶面家茶室
Address: Junction of Jalan Lawang and Jalan Kaloi,
Skudai (next to MPJBT).
Johor.
Malaysia.
Map: http://g.co/maps/p7wmw
GPS: 1.538014,103.660721

Operating hours: 7.30am to 4pm (Closed on Thursdays).

Click here to see Tony, Johor Kaki’s review.

Happy food trailing 😀

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Comments
10 Responses to “Wanton Mee @ Restoran Chin Chin 晶晶面家茶室云吞面 – An Outing With Tony Johor Kaki Pt. 1”
  1. cate b says:

    Yum! I would like the noodles – the chicken feet scare this American girl a bit……… LOL

  2. gosh, i’m cravin g for this tiny noodle now..
    unfortunately i must cut off some of my carbs intake now, a small porion will tortuned me even more…..T_T

  3. Kevin says:

    wow. Look at that chilli.

  4. sgfoodonfoot says:

    Hard to have a stall in sg that makes their own noodles and chilli nowadays. The noodles look so good.

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