My family and I have forsaken Ah See as we have been seduced by Ho Weng Kee's wantan mee. I have always made it a point to eat there when I arrive and when I leave Petaling Jaya. Needless to say, the preparation is different. Unlike the Ah See's barbecue pork which is reddish in colour, dry and fibrous, the Ho Weng Kee's char siew uses black sauce, and I suspect, honey, and the meat is juicy. In addition to wantan mee, Ho Weng Kee also serves ngau lam mee (braised beef), curry mee/kway teow with char siew or chicken, mee with chicken, mee with braised pork-ribs, and sui kau or prawn dumplings, fried or boiled, and braised chicken legs with mushrooms
We would normally order the ngau lam mee, as we don't eat beef at home, a bowl of sui kau or a plate of fried sui kau.
The place is packed during lunch time, so the best time to go is before 12.00.
Ah See's wantan mee with char siew and pork dumplings. Note that the redness of the char siew is the result of using permitted colouring (Pic from batupahat.org)
The ngau lam (braised beef) mee. What you see on top of the mee are the braised beef tendons. It reminds me of the famous beef noodles in Tangkat, Muar.