The unique local style of noodles.

Pontian Wonton Noodle is a fusion of cross cultural ingredients: Chaozhou style fish balls sets in a bed of Cantonese style homemade Wonton egg noodles; mixed with Western tomatoes sauce, and infused with Southeast Asian spicy flavour chilli sauce - an ingenious blend of western and oriental food.

Tan Yin Han, also known as Tan Sin or Chan Sin , the stall is named after him. In 1931, Tan Sin travelled from Xinhui of Guangdong, China to Southeast Asia and settled in Johor. He started in the food business, selling Laksa and stuffed tofu initially. Years later, he met an old master and learnt to make wonton noodles using bamboo pole.  In 1953, Tan Sin modified and made some improvement on the noodle making and started his eponymous Wonton noodles business using a three-wheeled mobile stall, based either at the nearby Main Bus Station of Pontian or following the visiting Chinese Opera Shows with the help of his eldest son at nearby villages during festive seasons, where they built temporary stages for performances. 

My father- Chan Ha Chai, the son of Tan Sin, has been helping his father since the tender age of 10. In1978, Ha Chai decided to rent a shop next the Jindu cinema instead of the mobile stall. Later in 1988, the cinema was demolished and they moved into a coffee shop across the road called 8383 and continue their noodles business. As times goes by, my father still gets up every morning to make noodles in the traditional way - by pressing the dough using a bamboo pole at one end, and sitting and bouncing on the other end until the dough became firm and elastic. The dough would then be shredded into thin noodles using machine.    

My father- Chan Ha Chai has been helping his father since the tender age of 13. In 1960, they rented food stalls in various coffee shops to sell noodles. They started off at a coffee shop near the Jindu cinema; then later in 1988, they moved again to a coffee shop called 8383 and continue their noodles business till present. He gets up at 6:00am in the morning to make noodles in the traditional way - by pressing the dough using a bamboo pole at one end, and sitting and bouncing on the other end until the dough became firm and elastic. The dough would then be shredded into thin noodles using machine.

This type of bamboo noodles does not need to be steamed or air dried, and is best when freshly cooked and serve right away. Wonton noodles, dumplings, skins and fillings are all freshly made and cooked by Ha Chai himself. He insisted in using the traditional homemade bamboo egg noodles when other local noodles sellers switched to machine processing, or even sourced their noodles from suppliers. His perseverance pays off - over the years, the locals love his traditional noodles and it grows in popularity. Time flies, he has been in the noodle business for 50-60 years now. Once he was interviewed by a TV crew from the Special Gourmet Show, and he said, “My children is not interested in my noodle business…” Inheritance of the traditional craft and business became a pressing concern.

In 2010, I went back to my hometown to help in the noodles shop. I learnt all the skills from scratch, starting with basics like taking orders, serving customers and tidying up; moving on to ingredients preparation, and eventually making and cooking noodles. Ha Chai taught his son everything, and 2 years later he handed over the noodle business to me and retired.

Chan Sinkee 3rd Generation Chef- Chan Wee Siang

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Pontian Style Noodles

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Tomato Chilli Red Dry Mee
5.00
Menu
Tomato Red Dry Mee
5.00
Menu
Black Sauce Dry Mee
5.00
Menu
White Dry Mee
5.00
Menu
CASSEY & MIN

988 DJ 同鄉同行

來到笨珍一定要吃著名的雲吞麵,這裏的麵是紅色的,加了蕃茄醬讓麵有了微甜之感,喜歡的朋友也可以加辣!不一樣的感覺,很好吃!
SK Cheng

Travelmate Magazine

自製竹升麵淋上番茄醬、豬油、麻油和醬油,加上自家秘方調味辣椒醬,這三代的功夫,其辛辣風味俘虜味蕾,簡單不膩,令店主偉翔引以爲傲。午餐以麵代飯,我願意!
Kim Cherng

EATELLECTUAL

陳兆炯在笨珍36碑的8383南榮茶室裡設檔賣麵53年,難能可貴的是當其他業者都改用機器製麵時,陳兆炯卻仍堅持使用竹昇壓麵製雲吞皮,算是四大家族傳人當中最為守舊的一位了。
Jason Yeoh

ASTRO AEC- Axian's Food Adventures

陳師傅以傳統的方式打麵,麵團鋪在長桌上,然後坐上竹竿的一頭,踮著腳邊騎邊跳,左右來回碾壓麵團數十次直到有一定的筋度。這種竹昇麵沒經過蒸煮,也無需風乾,麵條越新鮮越香濃。
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INHERITANCE OF 3 GENERATIONS

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CHAN SIN

1st Generation

In 1931, Chan Sin travelled from Xinhua of Guangdong, China to Southeast Asia and settled in Johor. In 1953, he started his eponymous Wonton noodles business using a three-wheeled mobile stall. 

CHAN CHEW KWENG

2nd Generation

Chan Ha Chai has been helping his father since the tender age of 13. In 1960, they rented food stalls in various coffee shops to sell noodles. In 1988, they moved to a coffee shop called 8383.

CHAN WEE SIANG

3rd Generation

2012, Chan Wee Siang officially starts running the noodle business. In 2017, Chan Wee Siang moved to a new shop at Kota Damansara, Petaling Jaya to mark a new milestone of the business.

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The taste of hometown

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In 2012, Chan Wee Siang officially starts running the noodle business. Although Mr. Chan the senior has retired, but his son has inherited his skills and enthusiasm, and continue to serve customers with the unique taste of their hometown.

In 2017, Chan Wee Siang left the hometown of Pontian and moved to a new shop at Kota Damansara, Petaling Jaya to mark a new milestone of the business. Like his father, Wee Siang wakes up early in the morning to make noodles, convinced that the authentic homemade egg noodles will continue to capture his customers’ hearts and taste buds. Only the purest natural ingredients were used, with no preservatives whatsoever. With its hallmark assurance of good quality and great taste, the noodles can even be served directly after boiled without cool water processing, and preserve its texture and great taste.

Red sauce noodles, or tomatoes sauce dried noodles, come in many flavours. Our customers’ favourite style is the red chilli sauce dried noodles, and you may pick spicy or a milder one; and choose from thin or wide flat noodles. Other sauces are available: from the traditional taste of Guangdong style White sauce with lard and sesame oil, to Dark soy sauce with oyster sauce among others.

This is the taste of our hometown, Pontian, the taste of authentic noodles and style of Chan SinKee!