Tok Tok Mee Bamboo Noodles Lebuh Campbell Penang — Restaurant in George Town

First bite brought back sweet memories of a hearty bowl enjoyed at Mak's Tin Hau, Hong Kong. Indeed, the noodle was springy as how HK wantan mee is made. Sadly, that is the only process learnt from their HK Tai Lo or perhaps the output of the imported China machine that sits in its glass cage. The noodle flour lacked body and eggs, while the absence of "kan siu" alkalinity was welcomed, it missed adding any flavour to the dish. The much raved about wantons by the foodies showed once again social media promotes the mediocre. Best described as flour encrusted pork mince in wanton skins is my kindest take on them. Such immediate disappointment makes one yearn for the real thing made fresh by Ah Pak on Jalan Sahabat KL. My bowl was intentionally devoid of its Char Siew, a most criticised item online, and it must have become the feedstock of its Siew Bao, out of the plate into the oven. Waste not, want not? The tall lanky server can be mistaken for a retired roadside thug who collected parking levies, presiding dauntingly over any diner who hesitates to pay for the above average priced bowl (RM6.20+6%SST). Then again, this odd couple maybe the brains behind this tourist trap, taking over from the gentle looking granny that strolls out occassionally. Yes, HK's Young and Dangerous have set up shop, partly thanks to the misguided housing policies of the corrupt State. A better average bowl of HK style mee found at Canton-i at Gurney Plaza, Penang or Loong Sifu...

We had the signature tok tok noodles dry, chicken feet, dumplings in soup and some pastries (as seen in my pic). The tok tok noodles were bouncy with good chewy texture and did not have any scent of alkaline taste. The sauce was aromatic without overly drenching your noodles in it. A balanced taste but I'd suggest to add pork lard to enhance the flavours. The char siew tasted just okay to me but the wan tans were worth trying (hidden underneath the noodles). The meat filling was well seasoned and had the right bounce to every bite. The sambal paste also goes along well with your bowl of noodles if you love some shrimpy spiciness. Next, the chicken feet was also a commendable dish. You can expect a thick and rich aromatic gravy with gelatinous soft chicken feet. The sui kow or dumplings were worth mentioning as well. Similar to the wan tans but with added crunch in the meat fillings. The pastries were alright in my opinion and the siew pow was my favourite among all. The coffee here is what you would expect from a typical kopitiam of such food establishment. Moving on the minus points, the serving time for the noodles can be improved as it took quite awhile for our noodles to be served. As for the parking, do expect some challenge in finding one especially...

The Tuk Tuk Mee experience at this restaurant is truly delightful, offering not just a burst of flavors but also a fascinating insight into the art of noodle-making. The noodles are prepared fresh right before your eyes, providing a unique and engaging dining experience. The egg tarts are a standout feature, boasting a luscious and generously portioned egg yolk that adds a touch of richness to the palate. The fried pau (buns) are equally delightful, contributing to the overall positive impression of the culinary offerings.

Beyond noodles, the stir-fried mee and hor fun (flat rice noodles) maintain a traditional and authentic taste, showcasing the culinary prowess of the establishment. The atmosphere is welcoming, and the ventilation ensures a comfortable and enjoyable dining environment. With each dish meticulously crafted, this restaurant not only satisfies the taste buds but also provides a visual treat for those interested in the culinary arts. Whether you're a food enthusiast or simply looking for a unique dining experience, this restaurant promises a delightful journey into the world of flavors and...