Wong used to make lion heads meatballs for her children when they were growing up and decided to implement this day into the menu, although it is not something that was a feature in the original eatery. - ART CHEN/The Star
Growing up, Megan Wong has vivid memories of her parents’ wantan mee shop, strategically located near the Pudu market. Opened in 1955 by her migrant father Wong Poon and his wife Lee Yit Yee, the shop was the family’s stomping ground during their formative years.
“There are seven of us siblings and I am the youngest. At that time, all of us had to be in the shop, helping my parents – even over the weekends, because the weekends were the busiest period. “When I was younger, I didn’t cook, but I was responsible for wrapping hundreds of dumplings a day. As I grew up, I learnt how to cook all the food my parents sold,” she says.
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