I WOULD call Ming Chai Kee the brave new kid on the block, opening as it did on June 28 in Damansara Uptown, Petaling Jaya. This Hong Kong noodle place was previously at Popcorn Foodhall in Mid-Valley Megamall.

I’m glad it did, as we loved those fine, springy HK wonton noodles, in a clear soup or tossed in a light sauce. Add to that prawn wonton and it was a delicious lunch all round.

Hence the prawn wonton noodles (in soup) was our first order at Ming Chai Kee, followed by pork lard noodles, Cantonese Sang mee and spring onion ginger beef koay teow.

As expected, the prawn wonton noodles (RM13.90) sitting in a clear soup were thin and bouncy to the bite. The noodles are imported from Hong Kong so it’s hard to fault them for texture and taste. Best of all were four plump prawn wontons that burst with flavour, tasting fresh and naturally sweet. On the whole, there was no MSG in the soup or the wontons.

The Cantonese sang mee (RM15.90) got my vote for the deep-fried thin noodles that stayed mostly crispy while drenched in an eggy sauce of prawns, pork, mushrooms and vegetables. There was good mouthfeel with the crunch of the noodles and the ingredients that contributed to a flavourful sauce.

The pork lard noodles (RM12.90) come with crispy lard bits, braised pig’s skin, and sliced pork. Unlike “loh meen” or wonton noodles in a dry style, finished in a light-coloured sauce, these pork lard noodles are distinctively darker, with a Malaysian touch of dark sauce added to them.

Altogether, they worked well. I especially liked the spongy pig’s skin, which had soaked in the flavours of the braising sauce. All four noodles came with a dried chilli oil, Hong Kong style.

The spring onion ginger beef koay teow was irresistible – the glistening brown, silky koay teow with the egg sauce of beef stir-fried with ginger and spring onions poured over them. We liked that it had tender Australian beef in it, and a generous portion too.

Overall, the four noodle dishes had perfectly tuned, even, and subtle flavours. They were never too salty or heavy, as you would expect them to be while eating in Hong Kong. It’s food you would go back for as often as you’d like.

Dessert was lightly sweet walnut cream (RM7) and peanut cream (RM5.50), which stood out for its toasty aroma. There’s also black sesame (RM5.50) and almond (RM7), both of which I’m crazy about.

Ming Chai Kee’s owner Andrew Wong has been in the food business for 20 years, mainly doing western food. He used to run Waffle World in 1 Utama. But he always had a penchant for Hong Kong food, and he’s focused on the authenticity and originality of it.

“Most of our dry ingredients and wonton noodles are imported from Hong Kong,” he said.

Once dine-in is allowed, Andrew hopes to add more items to the menu and get his bakery section going to turn out polo buns, siu pau, charn pau (baked bun with char siu) and others.

Ming Chai Kee is open from 11am to 2.30pm, and from 4pm to 10pm daily except Thursday. WhatsApp to order at 018 2786 183. Delivery can be arranged. The restaurant is at 11-A (ground floor), Jalan SS21/1A, Damansara Utama, Petaling Jaya. – July 24, 2021.

* Eu Hooi-Khaw has been writing about food for the longest time, covering all aspects, from restaurant reviews to cooking and recipes, as well as the healthy side of it. She has written for major newspapers and magazines, published the cookbook Fresh Ingredients, and also writes for her website hooikhawandsu.com.

* This is the opinion of the writer or publication and does not necessarily represent the views of The Malaysian Insight. Article may be edited for brevity and clarity.