Leong Kei Tai Bo Noodle Wantan

Leong Kei Tai Bo Noodle sits within Pudu’s wai sek kai on Jalan Sayur. It's a modest hawker stall specialising in a Hakka-style noodle dish. The operation is spartan: a steel cart with bold red characters and plastic stools scattered around.

A bowl of their signature Hakka noodles goes for RM10. On arrival, it looked promising—the egg noodles glistened with a generous coating of pork lard oil, topped with finely minced pork and some leafy greens.

One would expect a hit of savoury umami, but curiously, the flavour was much milder than anticipated. The pork lard didn’t shout, it whispered. It required more than a dash of soy sauce and a shake of pepper to help liven up the dish.

The wanton soup that came on the side, however, surprised me. Each dumpling was delicate yet full-bodied, the skin silky smooth, and the pork filling seasoned just right. The broth too was clean and comforting, with just enough scallion to lift the flavour without overpowering it. It certainly outshone the main item. If ever come back, it would be for those wantans.

If you’re in Pudu and on the hunt for a quick bite of Hakka Mee and don't want to wait in line for the more famous Chun Kei Hakka Mee down the road, this is your alternative.