Alor Setar, the capital city of Kedah is famed for a selection of dishes such as Nasi Lemak, steamed fish with pickled radish and others. However one of it that left me with deepest impression would be so called the “Under the Bridge Wantan Mee”, 桥下云吞面 or their proper name Noodle History 尹面之家.
When the unassuming shop sandwiched between residential area starts operation, regular customers came from all over places to dine in and takeaway at Noodle History, evident by the cars park within the vicinity - nearby resident area, by the road, or some park for own convenience, but somehow most locals here understood it and choose to forgive, instead of reprimanding.
I came here a few times because I like the food here. Their noodles were not my favourite. As someone hailed from Penang, I prefer the al-dente noodles coated with dark soy sauce instead of the white version here. However their char siew here is topnotch. It is coated with a honey-like BBQ sauce, having a balanced lean and fatty meat, and it feels sleek when it landed in my mouth. Every time I came here, additional char siew is a must. Nowadays even my younger daughter loves the char siew here.
To enjoy the char siew, you must order the add-on char siew because apparently the add-on is different from the usual char siew topping the noodles.
As for the other dishes such as wantan, poached chicken and vegetables, they were fine but char siew is the main reason I am back here everytime. I will crave for it even when I am in Penang!
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