Penang's version of wantan mee is a dish of springy egg noodles tossed in a sweet-salty dark sauce, topped with yu choy, char siew slices and of course, boiled pork dumplings (wantan).

I was served the wantan mee without the wantans, which later came in a bowl of soup. So I gladly put the wantans into my half-eaten noodles and carried on eating.

The noodles had the ideal texture. It was firm and springy like it should be. The wantan was meaty, fragrant and a little soupy. It was great. I found myself however, struggling to finish the last bit of noodles that happened to be soaking in the leftover dark sauce. I would say that the sauce is a little too salty than what I'd prefer, so it definitely has to be mixed in well with the rest of the ingredients.