1.

“Queue up and you’ll get your food faster,” the lady at the stall said in a low voice.  “If you order and go back to your place, you’ll have to wait longer for your food.”  In Malay, our language of communication – “Awak tunggu sini order ar, awak dapat cipat-cipat lor.  Awak duduk ar, nanti tunggu lama oh…”

I merely nodded, a noob at this ordering game.  Suddenly, the fellas who initially looked like they were surrounding the curry wantan noodles stall fell into line.  Or perhaps it is all about perception and realisation; once I knew about the queue, I saw the queue.  I know, deep stuff.

I turned around and gave a penetrating stare at Bald Eagle who was sitting contentedly at the other end of the kopitiam, studying the sunday newspapers.  The look was, of course, my secret communication tool with my husband after having been together for more than 10 years because hey, married people can communicate by telepathy, okay.  (But sometimes, it isn’t good when you’re trying to lie to him about how much you paid for your Loewe handbag.)  My message sent via our private frequency channel was:  “I’ll be back at the table with two bowls of piping hot curry wantan noodles, with bloody cockles, in less than 5 minutes, sweetie!  Love you love you love you!”

So I waited.

And waited.

And waited.

Twenty minutes later, after clearing all of 4 customers in front of me, it was finally my turn.  Without hesitation (because I had been rehearsing my order for the past 20 minutes for lack of anything better to do – had I known better, I’d have brought along a Flavours magazine or something like that to keep me occupied because the gentleman in front of me was definitely not in a chatty mood despite my frequent smiles at him hmmphh),  I blurted out my order.  “Duakariwantanmeemauseehumdengancharsiuarrrrr!”

Going back to our table, Bald Eagle looked at me.  “I thought you had been abducted.”

So much for telepathy. 

2.

The noodles are egg wantan noodles, stored in dehydrated form and softened when it is ready to be consumed. At first glance, I wonder if the curry is too diluted due to its thinness, but upon drinking it, I realise that the curry is full of flavour and is perfect; any thicker and it would be too cloying. I don’t get the feeling that I’m drinking santan (coconut milk) as the ratio between curry and santan is just nice. The ingredients are generous – lots of cockles, taufu-pok, long beans and char siew.  The char siew is lean, though, as in my haste to give my order, I forget to add the usual “char siew more fat arrrr“.  I don’t like lean char siew.

Also available at the same stall is char siew wantan noodles. The noodles are soft, but not as springy as I’d like it to be. The char siew is tender and delicious.

If you’re not ready to wait for the wantan noodles, try the char koay teow at another stall. It is fried well and has a good amount of cockles and prawns but doesn’t have any lup cheong (chinese sausages).

Also check out Cumi&Ciki (in the days when Cumi used to blog hehe) for their take on the curry wantan noodles.

I must thank my Weekend B^*ch © for introducing this place to me.  I was recovering from the flu, and this was, in his opinion, the perfect remedy.  I concur.

747 Kopitiam (SFS Kopitiam)
Jalan PJU 1/3C,
Sunway Mas Commercial Centre.