For RM15 you can get it with roast pork, which makes everything better. You can also get it with thin, springy wantan mee instead, though I feel it isn’t optimised for a broth, even with one as thick ...

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The zhu pei in particular is delightfully spongey, and the cockles plump and bloody. If you like the springy texture of ‘wantan mee’ but want to have curry too, you can order it with a side of dry ...