Close friends of mine would know that Wanton Mee is my favourite hawker food, and if there is just one last food to have before I go, this would be it.
Then, they would ask ”Which is the best Wanton Mee in Singapore”, and I won’t be able to give them an answer.
A good plate of Wanton Mee in Singapore would certainly be the most debatable, because there are just so many styles.
From the old-school local (usually characterised by thin char siew and little sauce), Malaysian Pontian, Hong Kong (thicker cuts of char siew with thinner noodles), Thai (fragrant pork lard), and many other versions in between.
So no matter what stalls I include in this list, there will certainly be disagreements (So don’t need to get ‘angry’ over it, yah?)
Some of the Wanton Noodles worthy of mention in Singapore includes Cho Kee (Old Airport Road Food Centre), Fong Kee (6 Keong Saik Road), Koka Wanton Noodle (North Bridge Road Food Centre), Dover Road Kai Kee Wanton Noodles (Alexandra Village Food Centre), Lucky Wanton Noodle (Tanjong Pagar Food Centre), Fei Fei Wanton Mee (64 Joo Chiat Place), Pin Xiang (Toa Payoh Lor 4), Yi Shi Jia Wanton Mee (Kovan Market and Food Centre), CCK 190 Wanton Mee (Circuit Road), Soon Kee Wanton Mee (Pek Kio Food Centre), Soi 19 Wanton Mee (Ang Mo Kio), Xin Fei Fei Wanton Mee (Zion Road Food Centre), and Tanjong Rhu Wanton Noodles (various places).
I have tried, and love all of them to varying degrees. (This list will continue to be expanded…)
Kok Kee Wanton Noodle 国记云吞面
30 Foch Road Singapore 209276
Opening Hours: 12pm till sold out
Kok Kee Wanton Mee has made its return to 30 Foch Road, previously closed as the old hawkers decided to retire.
To be honest: Wanton Mee fans have always been divided on Kok Kee – some love them to bits; others thought “over-rated” and not-so-good service. Well, well.
Price of the Wanton Noodles has been adjusted to $5 per plate, but it is not stopping the long line which can reach up to 2 hours (or more).
Kok Kee’s winning element is probably the special secret recipe sauce, poured all over the springy noodles with an agreeable bite.
The noodles were springy yet with a soft bite, and didn’t have that strong alkaline taste.
The thin char siew (that sometimes borders on tasting card-boardy) and pretty-average wantons were nothing to shout about. BUT the overall combination was sumptuously addictive.
If you are completely new to the noodles, you may wonder what the fuss is about – especially the extremely long queue. But to many, this is part of their growing up years. Kok Kee Wanton Noodle (Foch Road)
88 Hong Kong Roast Meat Specialist 88香港燒臘
153 Tyrwhitt Road, Qinan Building, Singapore 207566
Opening Hours: 11am – 9pm (Mon – Sat), 11:30am – 9pm (Sun)
There are people who rather go to this kopitiam diagonally opposite Kok Kee Wanton Noodle, within are two stalls selling possibly one of the best char siew (plus at this price) you can get in Singapore.
The Char Siew is prepared within the stall, with laborious steps from braising the pork loin with a sweet malt sugar marinate, blow-drying, roasting to drenching the pieces over with dark gooey sauce.
The pieces were both moist and full of bite, with a good layer of char (okay, maybe some parts could be too burnt).
The Wanton Mee seemed to be done Malaysian-style with a dark, almost sticky sweet sauce as base. On the flip side, the wanton are the weakest link – skin too thick and fillings could be more flavourful. 88 Hong Kong Roast (Tyrwhitt Road)
Zhong Yu Yuan Wei Wanton Mee 忠于原味雲吞麵
30 Seng Poh Road #02-30 Singapore 168898
Opening Hours: 8am – 1:30pm (Tues – Thurs, Sat – Sun), Closed Mon, Fri
Never mind that auntie may look grumpy in the morning. They are famous of their ‘bu jian tian’ char siew Wanton Noodles 不见天云吞面, literally the “roast pork that doesn’t see the sky”.
That is because the meat is taken from the arm pit of the pig, thereby being tenderer than the other parts. The charred roast pork is indeed on of the best.
The noodles are more geared towards the Cantonese style, long, thin and springy with savoury sauce.
Do queue early before that particular premium meat is sold out.
Ji Ji Wanton Noodle Specialist
Hong Lim Food Centre #02-48/49, 531A Upper Cross Street Singapore 051531
Opening Hours: 6:30am – 8:30pm (Mon – Sun)
The stall was set up in 1965 by Madam Lai’s parents, and she has handed over operations to her two daughters Kristen and Jill – who have both maintained their family’s recipe and legacy.
The Ji Ji Signature Char Siew Wanton Noodle ($4.50) continue to be the best-selling noodle item.
Other noodle offerings include Dumpling Noodles, Braised Soya Sauce Chicken Noodles, Chicken Cutlet Noodles, Braised Chicken Feet Noodles, Mom’s Curry Chicken Noodles, Shredded Chicken and Ipoh Hor Fun.
If you have never tried Ji Ji’s Wanton Noodles before, it is actually quite different from any other of the usual local-style old school versions.
The noodles have a chewy bite, slightly thicker than the normal mee kia and has no ‘ghee’ added.
They specially sourced for a supplier to make this special type of noodles, because they wanted customers to have a healthier offering, and not feel overly-full and bloated after a meal.
The main draw to me was the sauces – made in-house from a combination of sauces, deliciously savoury and fragrant with a sweet tinge.
An inexpensive value-for-money bowl contains many ingredients, from char siew, sliced mushrooms, wantons – both soup and deep-fried, and vegetables. Ji Ji Wanton Noodle Specialist 基记面家
Nam Seng Noodle House
25 China Street, #01-01 Far East Square, Singapore 049567
Opening Hours: 8am – 6pm (Mon – Fri), Sat: 8am – 1pm (Sat), Closed Sun, PH
Nam Seng Noodle House started way back in 1957 the former Catholic High School in Queen Street selling macaroni and chicken porridge.
However, it was when they moved to the National Library at Stamford Road where they earned their accolades. (The sad thing was that the library has given away to an ERP gantry.)
Now located at Far East Square and popular with the CBD workers, you can still spot Granny Leong who is still going strong at 89 behind the counter.
Nam Seng’s signature Wanton Mee has remained quite consistent throughout the years – springy noodles, thin sliced red char siew, and the oily clear sauce.
Some may not like this because the sauce is not like your typical wanton mee. Made with vegetable oil, salt, sesame oil and some secret ingredients, it somewhat salty, but very tasty which blends almost perfectly with the noodles.
Fei Fei Roasted Noodle
Yuhua Village Market and Food Centre #01-28, Blk 254 Jurong East Street 24, Singapore 600254
Opening Hours: 9:30am – 12:30pm (Mon – Sat), Closed Sun
This Wanton Noodle stall at Jurong East is just opened for a few hours a day, and they are always sold out before closing times. (Also, do not confuse this stall with the other “Fei Fei” at Joo Chiat.)
So you can just imagine the long queue.
The stall manages to get two components of the Wanton Noodles ($3) very right – the char siew and noodles. At least to me, the thick slices of tender roast pork is the winning element here.
The roast meats sold here are still roasted by charcoal in the wee hours of the morning, giving the outer layer that nice char and sweet caramelisation.
Noodles were thin and springy, and wantons quite ‘plumply’-wrapped (for that price) with fresh minced meat and prawn paste.
Wong Kee Wanton Noodles & Roasted Delights
Timbre+ 73A Ayer Rajah Crescent #01-06, JTC LaunchPad @ one-north Singapore 139957
Opening Hours: 8am – 6pm (Mon – Sat), Closed Sun
Wong Kee was previously from Maxwell Food Centre, and has moved to Timbre+.
Current owner Kelly Wong was working in the bank industry, and decided to help her father in the stall.
Its Wanton Mee seem to be a cross between the Cantonese and local Singapore style, served with plump dumplings and thick stalks of kailan.
At Wong Kee, everything is made in-house including the noodles, skin, chilli and char siew. Something interesting is they also offer tomato and spinach other than the traditional egg noodles. Noodles are made using all-natural REAL ingredients with no preservatives.
When you think of Wong Kee Wanton Noodles, think plump and big wantons, generous portion of greens paired with homemade chilli, succulent whole egg noodles with in-house roasted char siew.
They have also opened at Funan Centre.
Guangzhou Mian Shi Wanton Noodle
48A Tanglin Halt Road Stall 01-04, Singapore 142048
Opening Hours: 5:30pm – 2am (Tues – Sat), Closed Sun, Mon
This stall may be under-the-radar even for many Wanton Mee lovers, because it is at Tanglin Halt (not that near any train stations), and opened at rather ‘non-traditional’ peculiar hours.
But if you have mid-night cravings for Wanton Noodles, you know where to head to.
Filmmaker Eric Khoo called it as one of his favourite stalls, and you would always see a line of customers here.
These Wanton Noodles ($3.50) has a particular old-school taste – the sauce is kind of simple (and little) and char siew to the dry and thin side. Yet, it continues to attract people.
So WHY? I think partly because the overall combination works, and you probably find a taste of “growing up” here that is getting harder to find elsewhere.
Plus, the 3rd generation hawker (we call him “Xiao Di”) here works his charm and is very polite – beats me why nobody featured him in a food video yet.
Chef Kang’s Noodle House
Block A, Jackson Square, 11 Toa Payoh Lorong 3 Singapore 319579
Opening Hours: 8am – 4pm (Mon – Fri), 8am – 2pm (Sat – Sun)
Chef Kang’s Noodle House has just been awarded with a Michelin Bib Gourmand. Jackson Square is not the most convenient place to find food. It comprises of light industrial complexes, with a canteen at Block A where Chef Kang’s Noodle House is located.
The noodle house has become popular due to Chef Kang with his Michelin star status, though the line has subsided after the initial hype.
Chef Kang’s Noodle House serves up 3 items – Noodle with Char Siew and Wanton ($5), Noodle with Shredded Abalone, Char Siew, and Wanton ($10), and Pork Belly Char Siew ($10).
I personally found many components working well together – the thin, springy noodles coated in a flavourful, rich sauce accompanies with pieces of crispy lard (yums); the wantons even had shrimps in them; and the cloudy soup was not the “MSG-flavoured” type and tasty.
The tender Char Siew itself had that delicious caramelised-sweetness, not the shrivelled, thinly-cut ones. Chef Kang’s Noodle House (Toa Payoh)
Koung’s Wantan Mee
205 Sims Avenue, Singapore 387506
Opening Hours: 8am – 7:30pm (Mon), 8am – 8:30pm (Tues – Sun)
In operation since 1964, Koung’s Wantan Mee continues to draw fans to this part of Geylang (kind of near Lor 21 even though the sign still indicates Lor 13) for its old-school wanton noodles.
Note: The wait can be quite long even if there are not many customers in sight.
The draw is really in the char siew, roasted over charcoal by themselves to a tender finish. It has more lean meat than fats when compared to the usual, but it does goes well with the noodles.
The eggy noodles are tossed in this house-made chilli sauce that is quite unlike others – while I can’t say it is my favourite, I can understand why people would like the blend of sweet-spicy taste.
Wantons were not bad, could be plumper I thought.
ENG’s Wantan Noodles
287 Tanjong Katong Road, Singapore 437070
Opening Hours: 11am – 9pm (Mon – Sun)
With more drama than the Star Awards, there are two ENGs at Tanjong Katong Road – ENG’s Wantan Noodle at 287 Tanjong Katong Road (owned by previous business partners) and Eng’s Char Siew Wantan Mee (owned by family members) just across the road at 248 Tanjong Katong Road.
I first tried the wanton noodles many years again at Dunman Food Centre, at that time helmed by the late founder Mr Ng Ba Eng.
The noodles were known for its springy noodle, and more for the fiery hot chilli sauce which caused many to break out in sweat (and that hot sensation in the throat for some).
The $5.50 portion was sizable with many pieces of small dumplings hidden beneath the noodles. However, if you just want a light meal and enjoy more of the seasoning, the $4.50 bowl will do.
The chilli sauce has toned down quite a bit in terms of its spiciness from the good-old-days in Dunman, and I would recommend just adding a small serving as it could distract from the eggy taste of the noodles.
I shall leave it to you to decide which plate – the green or white, you like better. ENG’s Wantan Noodle (Tanjong Katong)
Hua Kee Hougang Famous Wanton Mee 華記后港祖傳馳名雲吞麵
51 Old Airport Road, #01-02 Old Airport Road Food Centre, Singapore 390051
Tel: +65 9620 1543
Opening Hours: 8am – 10pm (Mon, Wed – Sun), Closed Tues
Old Airport Road Food Centre is known for two competing Wanton Mee, both facing the road side.
Hua Kee Hougang Famous Wanton Mee 华记后港祖传驰名云吞面 is the one without the electronic queue display; while Cho Kee Noodle is located two stalls on its right.
Hua Kee serves up a variety of noodles, from Wanton Noodles, Dumpling Noodles, Fried Wanton Noodles, Chicken Feet Noodles, and Shredded Chicken Noodles with Mushrooms.
The signature Wanton Mee ($4.00, $5.00), has eggy noodles that are chewy yet smooth in texture.
There was an old school vibe in how they prepare their version of Wanton Mee, with pork lard, salty wantons and char siew.
What really gave it its edge and extra bite was its fried shallot, chilli sauce filled with seeds and oily crunchy pork lard.
The bowl was almost swimming in chill oil and sauce, such that each noodle thread was well-covered with the spiciness. Definitely not for the health-conscious. Hua Kee Hougang Famous Wanton Mee (Old Airport Road Food Centre)
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