Ya-Ka-Fook

Update: This business has ceased its operations.

Although there are many large hawker centers in Sri Rampai, Restoran Ya-Ka-Fook (一家亲美食中心) remains my favorite.

There is only one reason to visit this old eatery: the Wan Tan Mee (云吞面) stall. Before I delve into the details, let’s just say that this is one of the best Wan Tan Mee that I have ever encountered, if not the very best!

A large plate of Wan Tan Mee costs RM5.30. This is approximately twice the standard serving in Penang, and more than 1.5 times the average serving in Klang Valley. A decent portion of barbecued pork (叉烧肉) is provided, plus some choy sum (菜心). On top of that, there is a bowl of clear soup with 5 pieces of wantan (云吞).

Each strand of egg noodles is very springy, giving excellent mouthfeel throughout the meal. As the noodles have been blanched thoroughly, there is no powdery sensation which usually turns me off.

The soy sauce-based gravy is very thick and flavorful, unlike Sarawakian kolomee (砂捞越干捞面). I also appreciate the fact that the noodles have been stirred thoroughly with gravy. In many “quick-service” stalls, it is dismaying to see yellowish “untainted” sections of noodles.

Another delectable aspect of this dish are the 5 plump pieces of wantan filled with minced shrimps. Each piece is bursting with juicy goodness, making every bite gratifying beyond measure.

My only complain about the soup is that it is too “tasty”. I suspect excessive amount of MSG is used. I think it is best to just enjoy the wantan and avoid drinking the soup.

For barbecued pork, there is an option of either lean meat or mixed. I think the latter is better because some amount of fat is desired to accentuate the delectable juiciness of pork.

Should customers prefer some tanginess with the noodles, pickled green chili is also provided. As it is only marginally spicy, the juicy slices of chili can eaten on their own. In fact, I enjoy eating some while waiting for the noodles to arrive.