KUALA LUMPUR, June 30 -- Typically, wantan mee is paired with char siu and a bowl of wantans.

Some places offer different toppings, where the usual suspects are braised chicken feet with mushroom or curry with chicken or pork ribs.

Even poached chicken can be used as a topping as seen in Koon Kee Wantan Mee, minced pork with char siu as found in one of the oldest wantan mee stalls at Pudu's Kei Suk Wantan Mee or roast pork at Pudu's Kedai Kopi dan Makanan Pak Lok.

Other places go the extra mile with Hakka char yoke and a variety of braised meats, like mutton, duck and even beef.

The possibilities are endless, anchored by what customers' preferences lean towards.

What's rare is the use of braised pork trotters-tender soft meat and lus...