Malaysian King Sultan Ibrahim set to embark on a landmark state visit to Russia starting from August 5, marking the first such visit by a Malaysian monarch since diplomatic relations were established in 1967.
Ujong Pasir Lee Wan Tan Mee, nestled in the heart of Melaka, Malaysia, is a beloved local eatery that has been serving traditional Melaka-style wantan mee since the 1960s. This cherished establishment, located at 360H, Jalan Low Hee Kong, Taman Teratai, Ujong Pasir, Melaka, is open from Wednesday to Monday, 7am-3pm, and closed on Tuesdays.
The wantan mee here showcases Melaka’s culinary heritage, with springy noodles, flavourful char siu (barbecue pork), succulent wantan dumplings, and a rich yet balanced sauce. The taste is distinctively Melaka-style, offering a blend of savory and slightly sweet notes that create a memorable eating experience. The chasiu at the restaurant has a startlingly red crust, indicative of an older Malaccan style.
The noodles have an elusive al dente chew, and the wantans served are small yet generous, with paper-thin skins. For those who prefer richer noodles, the Nyonya laksa is recommended. This comforting broth, with a smoothed fiery heat, is made with coconut milk and comes with fine rice noodles, seehum (blood cockles), taupok (tofu pouches), bean sprouts, and a hard-boiled egg.
Ujong Pasir Lee Wan Tan Mee is more than just a restaurant; it's a cultural landmark where local food history is preserved through generations of patrons who continue to return for its authentic taste and homely atmosphere. The menu also includes other noodle options such as koay teow and beehoon.
In addition to the main dishes, the restaurant offers an assortment of Nyonya kuih (traditional Malay cakes), including ang koo kuih, kuih ketayap, kuih bingka ubi, and pulut tai tai. The kuih ketayap at Ujong Pasir Lee Wan Tan Mee are made with pandan-green fillings and sweet coconut, while the kuih bingka ubi have caramelised edges. The ang koo kuih have glossy shells and sweet fillings, and the pulut tai tai are tinted blue by butterfly pea flowers.
Ujong Pasir Lee Wan Tan Mee also offers rotating Cantonese sweet soups at the tong sui station. Today's options include sweet peanut soup and sweet potato soup. The restaurant's pulut tai tai and kuih provide a sweet ending to the meal, complementing the savory flavors of the wantan mee and Nyonya laksa.
The writer of this review paid for the meal at Ujong Pasir Lee Wan Tan Mee. For those seeking a taste of home, Ujong Pasir Lee Wan Tan Mee offers just that, with its traditional Melaka-style dishes and warm, welcoming atmosphere. To make a reservation, please call 012-652 9499.
[1] Information sourced from multiple generations of local patrons and various food review websites.
The cultural landmark, Ujong Pasir Lee Wan Tan Mee, not only serves traditional Melaka-style wantan mee but also offers a variety of Nyonya kuih and rotating Cantonese sweet soups.
The assortment of traditional Malay cakes, including ang koo kuih, kuih ketayap, kuih bingka ubi, and pulut tai tai, provide a sweet ending to the meal, complementing the savory flavors of the wantan mee and Nyonya laksa.
