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Part of the appeal of wantan mee is its versatility, as different places have different variations of it.
And if you enjoy it Hong Kong-style, with large prawn wantans immersed in broth, then head to New Ocean World Fine Food City in Section 17 here.
Its ground floor houses The Golden Time, a rustic restaurant with an evocative heritage shophouse design.
Everything here, from its glowing signs featuring striking Chinese characters, to the scenes of hawkers and tradesmen exhibited on the walls, serves as a throwback to the glory days of Hong Kong.
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Hong-Konger Johnny Lai, consultant to New Ocean World Fine Food City, hopes Malaysian diners will be excited to try the dining experiences of his native land.
“Nothing compares to Hong Kong street food. You can’t find anything like it in the world. This place has been imagined to evoke the classic old wantan mee shops that were once very popular here,” Lai told FMT Lifestyle.
New Ocean World Fine Food City is billed as Malaysia’s first and only lifestyle gourmet mall. This recently opened eight-floor building is devoted to gastronomic experiences, and houses 22 handpicked specialty restaurants offering a variety of cuisines, including Chinese, Greek, Mongolian and Japanese.
The Golden Time prides itself on quality and authenticity: so much so that its management flew one of its Malaysian chefs all the way to Hong Kong, to ensure he attained true mastery over making the dish.
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Most of its menu is elevated takes on street food staples from the former British colony.
Try their beef stew noodles, made from quality Australian livestock, with a rich soup base of chicken, fish and white pepper. The deep-fried cuttlefish cake is another great choice for a shared appetiser, thanks to its light texture and mild crispiness.
The restaurant’s signature dish, however, is its signature fresh prawn wantan noodles, and for good reason. Its rich and flavourful broth, which utilises dried fish flounder, is boiled overnight to extract the full luxury of its taste.
Full prawns are used to craft the wantans, making them larger than average: these plump, pillow-shaped delights are especially scrumptious dipped in chilli sauce.
Wash down your meal with The Golden Time’s luo han guo chrysanthemum tea. This herbal drink can either be savoured in a special cup (which allows up to three refills) or purchased for home in a striking long green cylindrical tin.
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The Golden Time has recently expanded its menu, and now features four new dishes. A highlight is the shark’s fin soup served “old bowl style”, which is warm and nourishing, and seasoned well. Don’t worry, it’s not made from actual shark’s fins!
The beef tripe in satay sauce may seem an unusual pairing, but the chewy meat and sauce actually go well together.
And the chicken wings in Swiss soya saure probably going to be a popular choice. Luscious chicken flesh bathed in a dark and delicious marinade, who doesn’t love that?
A slightly harder sell is the duck kidneys, served with Chinese pickled vegetables (“zha chai“). This innards-based dish has a sharp taste and unusual texture, but is certainly worth a try: who knows, it might turn out to be your new favourite food!
“Come by with your friends and family, have a good meal and a cup of tea or two. It’s difficult to feel upset when you’re enjoying wantan mee,” Lai concluded with a smile.
The Golden Time
L1 – 05, Level 1,
New Ocean World Fine Food City
15, Jalan 19/1, Seksyen 1
46300 Petaling Jaya, Selangor
Business hours: 11am–10pm daily
For more information, visit The Golden Time’s website here.
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