Phase four takeaway: Taman Cheras' John Noodle House serves up a comforting bowl of 'hor fun' with bouncy prawn 'wantans'
-
Loading... - Ingrid Crecelius
- 08 Apr 2022
- 336 Views
- 0 Like
- 0 Comment
I discovered this noodle place at busy Taman Cheras via Facebook. What attracted me was the prawn wantans, which I love eating.
The place which started in 2015 is side by side with various famous eateries like Kui Lam pork noodles, YanKee beef noodles and more.
Since I visited it on a Sunday, the traffic was chaotic with long queues to get into that busy square that also has a wet market. If you prefer to avoid the traffic, they can also arrange to send you the food via a third party delivery company provided you pay the charges.
The menu is all about noodles with the signature items being their chicken hor fun with soup (RM7) and the one which I wanted which was the prawn wantans hor fun (RM7.50).
Unlike the usual shredded chicken noodles, this place serves a more substantial version with thick cut chicken breast meat. You also get a small sea prawn with the head intact.
I really enjoyed the broth that had the distinct sweet chicken and prawn taste. It's the type where the prawn taste is more restrained. You won't get thirsty drinking down this broth too.
For those who hate eating bean sprouts, you will be happy to discover they omit them. Instead you get a lot more chives inside it which I much prefer.
For the prawn wantan version, you get four large pieces with your noodles. If you prefer just the wantans, you can also order five pieces for RM7 as a side item. The wantans have a really nice bite with the two prawns inside. I finished them quickly and wanted seconds.
You also have a pig stomach bee hoon in white pepper soup (RM7.50). The soup isn't as fiery as that in other places but it does have a pleasant hum of the white pepper.
This would be perfect for a cold, rainy day as the pepper warms the body. The slices of pig stomach are well prepared without any funky smells and tender to the bite.
What I really enjoyed were the thick cut pieces of white radish. These were soft and had absorbed all that sweet soup, making them the first item I finished from the bowl. Read More...
