Food

8 Best Wonton Mee Spots in KL & PJ

From a 1940s Petaling Street stall run by its second generation to a herbal-tea shop in Taman Megah that quietly serves one of PJ's best bowls, here are 8 real, currently-trading wonton mee spots across KL and PJ.

Jamie Tan29 July 20267 min read

KL and PJ's most argued-about noodle bowl

Ask ten Klang Valley Chinese families where to get the best wonton mee and you'll get ten different, fiercely defended answers. Unlike curry mee or laksa, wonton mee is a deceptively simple dish — thin egg noodles tossed in a dark, slightly sweet soy sauce, topped with slices of char siu (barbecued pork), a few leaves of blanched greens, and a small bowl of wonton dumplings either floating in clear soup on the side or served dry, mixed straight into the noodles. There's nowhere to hide: the noodle texture, the sauce balance, and the char siu quality are all exposed in a single mouthful, which is why the city's oldest stalls guard their recipes so closely.

KL's wonton mee scene runs deepest around Petaling Street and Bukit Bintang, both historic Cantonese enclaves, while newer neighbourhood versions have spread into Pudu, Kepong, Cheras and Sri Hartamas. PJ's own scene centres on SS2 and the Taman Megah/Sea Park corridor. This list sticks to eight spots we could verify are open right now — through an official Facebook or Instagram page, an own website, or a review dated 2024 through 2026 — rather than repeating decade-old blog write-ups of stalls that may since have closed or moved.

Old-school vs. newer takes

Five of the eight spots on this list predate 1990: Koon Kee (1940s), Toong Kwoon Chye (over a century, now run by a fourth generation), Kei Suk (1962), Yulek (1983) and Ming Ji/Meng Kee (1985). These are the stalls where recipes have barely changed and the char siu is still hand-cut. The newer end of the list — Restoran Jie Mee, which carries on the closed Jalan Batai institution Restoran Seng Lee under three sisters, Authentic Chan Meng Kee's rebuilt SS2 shopfront, and My Little Herbal Tea's curry-mee-and-wantan-mee hybrid menu — shows how the dish keeps mutating without losing its core identity.

Dry, soup, or curry

Most stalls on this list serve the classic dry-tossed version with a side bowl of wonton soup, but a few offer real variations worth trying: Toong Kwoon Chye's curry chicken wanton mee pairs the noodles with a full curry gravy instead of the usual soy sauce, and My Little Herbal Tea leans into curry mee (with a wantan mee option on the side) rather than the straight dry-tossed classic. If you've only ever had one version, it's worth trying both styles back to back.

When to go

Several of these are genuinely small operations that sell out. Kei Suk and Ming Ji are both known to close for the day once the char siu or noodles run out — arriving before 9am is the safest bet for either. Koon Kee, Toong Kwoon Chye, Yulek and Jie Mee are all breakfast-to-early-afternoon operations that wind down mid-afternoon, so treat this as a breakfast or lunch list rather than a dinner one. None of the stalls below are halal-certified — all serve pork char siu as the default topping.

*Cover image: Banej, CC BY-SA 3.0, via Wikimedia Commons*

Wonton mee spots in KL & PJ at a glance

Name	Area	Known For	Price (if sourced)
Koon Kee Wan Tan Mee	Petaling Street, KL	1940s Chinatown institution, handmade noodles	Not sourced
Toong Kwoon Chye Wanton Mee	Bukit Bintang, KL	100+ years, 4th generation, curry chicken mee variant	Not sourced
Kei Suk Wantan Mee	Pudu, KL	1962 stall, sells out by late morning	Not sourced
Yulek Wan Tan Mee	Taman Cheras, KL	Since 1983, ranked #2 in Malaysia on HoChak! TV	Not sourced
Restoran Jie Mee	Sri Hartamas, KL	Three-sisters revival of Restoran Seng Lee's recipes	Not sourced
Ming Ji Wantan Mee (Meng Kee)	Kepong Baru, KL	3rd-generation roadside stall since 1985	~RM9
Authentic Chan Meng Kee	SS2, PJ	Rebuilt SS2 wantan mee & roast-meat shop	~RM7+ (dated figure)
My Little Herbal Tea	Taman Megah, PJ	Herbal tea shop doubling as a noodle destination	~RM13.50 (curry mee)

Koon Kee Wan Tan Mee

A Petaling Street institution operating since the 1940s from a small shopfront on Jalan Hang Lekir, tucked behind a kueh stall. Now run by second-generation owner Lee Keng Hui, it's known for handmade noodles tossed in a peppery soy sauce and topped with thin, sweet slices of char siu — one of the cheapest, most-cited old-school bowls in KL's Chinatown.

Toong Kwoon Chye Wanton Mee

A Bukit Bintang heritage shop with a wanton mee legacy going back more than a century, now run by fourth-generation owner Dexter Yap. Beyond the standard bowl, it's known for its curry chicken mee (noodles in a full curry gravy instead of soy sauce), Hakka pork belly mee and mushroom chicken feet mee — a wider menu than most single-dish wonton mee stalls.

Kei Suk Wantan Mee

A stall inside Restoran Good Friend kopitiam on Jalan Brunei, Pudu, run since 1962 and still cooked by its elderly owner. Reviewers routinely wait up to 40 minutes for a bowl, and the stall is known to close for the day the moment its char siu or noodles sell out — often well before noon.

Yulek Wan Tan Mee

Operating in Taman Cheras since 1983 — first as a relocated stall from the Meng Shiang coffee shop, later moving into its own dedicated shopfront in 2014 — this mother-and-daughter-run spot is known for generous portions of char siu and siew yoke alongside large, meaty wontons. It was previously ranked the #2 wantan mee in Malaysia on the local TV food show HoChak!.

Restoran Jie Mee (Seng Lee Wantan Mee)

After the original Restoran Seng Lee on Jalan Batai closed following 30 years in business, three sisters — Chan Lyn Tai, Chan Lin Yeng and Chan Fong Lin — reopened the family's wantan mee and curry laksa recipes at their own coffeeshop in Sri Hartamas. 'Jie Mee' is a play on the word for sisters, and the stall is now as well known for its curry laksa pairing as its wantan mee.

Ming Ji Wantan Mee (Meng Kee)

A roadside stall in Kepong Baru run by the same family for three generations since 1985, known locally under both the Ming Ji and Meng Kee romanisations of its Chinese name. The deep, rich sauce and homemade prawn dumplings are the draw, with noodles priced at around RM9 as of recent reviews — the owner is known to close early once stock runs out.

Authentic Chan Meng Kee

The rebuilt continuation of SS2's long-running Chan Meng Kee wantan mee and roast-meat shop, now trading under chef Chan Yoke Pui at its own shopfront on Jalan SS2/75. Known for fresh, springy noodles paired with roast pork (char siu) and roasted chicken, with meals historically starting from around RM7 per person according to older reviews — treat that figure as dated rather than current.

My Little Herbal Tea

A herbal tea and medicinal-hall shop in Taman Megah, PJ (with additional outlets in Sea Park and Overseas Union Garden) that doubles as a genuinely well-regarded noodle stop — its char siu wantan mee and curry mee with roasted pork or kampung chicken (curry mee priced around RM13.50 in recent reviews) are ordered as often as the herbal drinks it's named for.

Frequently Asked Questions

What's the difference between dry and soup wonton mee?

Dry wonton mee is noodles tossed in soy sauce with char siu on top, served with a small side bowl of wontons in clear broth — this is the default style at nearly every stall on this list. Soup wonton mee puts the noodles directly into the wonton broth instead. A few spots, like Toong Kwoon Chye, also offer a curry version where the noodles sit in a full curry gravy rather than soy sauce.

Are any of these wonton mee spots halal?

No — every spot on this list uses pork char siu as its default topping and none is halal-certified. If you need a halal noodle option, look instead at curry mee, mee goreng or nasi kandar spots rather than traditional Cantonese wonton mee.

What time should I go to avoid a stall running out of food?

Kei Suk and Ming Ji are both known to sell out and close early once their char siu or noodles run out, sometimes before noon — arrive before 9am for the safest bet. Koon Kee, Toong Kwoon Chye, Yulek and Jie Mee are all breakfast-to-early-afternoon operations, so this is generally a morning meal in KL and PJ rather than a dinner one.

Which spot is best for someone trying wonton mee for the first time?

Koon Kee or Toong Kwoon Chye are the most representative starting points — both are old-school, Cantonese-style bowls with clear, well-balanced char siu and sauce. If you want to see how far the dish can stretch, follow up with Toong Kwoon Chye's curry chicken version or My Little Herbal Tea's curry mee for a very different take on the same base ingredients.

#wonton mee#hawker food#kuala lumpur#petaling jaya#chinese food#noodles

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