Happy to see more and more noodle hawker stalls expand with their own physical shop space.
Wong Kee Wanton Noodles has also done well enough (they had quite a bit of media coverage), and has set up a shop at Funan Centre basement.
While the focus has always been on the Japanese import Afuri Ramen, I thought this local noodle eatery deserves its spotlight as well.
Founded in 1998, I remember being charmed by Wong Kee Wanton Noodles first at Maxwell Food Centre, though it subsequently shifted to Timbre+.
The founder Mr Wong Wai Keung, is a Hong Konger who specialises in Cantonese cuisine, and has worked in the F&B industry since he was eight.
To me, there are two highlights of Wong Kee: everything is made in-house including the noodles, skin, chilli, all the way to the char siew. Thus, you would find that all the ingredients somehow gel better, whereas it is always said to be difficult to find the ‘perfect’ wanton mee.
Other than the traditional egg noodles, they also offer tomato and spinach noodles at a dollar extra, made using all-natural real ingredients with no preservatives.
As I visited during the opening weekend, I think Wong Kee was still trying to get the system in place.
Nobody really knew where and how to queue (leading to some confusion), and orders took a while to arrive (say about 20 minutes after ordering). They could have flashing electronic numbers, instead of relying on the server to call out loudly.
Signature items include Char Siew Wanton Noodles ($5.80), Char Siew Dumpling Tomato Noodles ($7.80), Beef Brisket Spinach Noodles ($8.80), and Chicken Cutlet Noodles ($7.80).
$5.80 for noodles in a shopping mall is such a good find.
The Wanton Noodles had springy whole egg noodles, relatively thick (at least thicker than the usual ones) char siew, and (to me hard to find) two stalks of soft kailan.
It was a cross between local (the sauces) and Hong Kong style Wanton Noodles (the springiness and vegetables).
Some people may find this on the saltier and saucier side, compared to all the usual wanton mee.
If I needed to nit-pick, I thought that the soup could have been tastier. On another note, due to the air-conditioned environment, the food also got colder much faster.
Once in a while, I would go for the Tomato Noodles which is made using real ingredients drenched with homemade tomato sauce, served with in house roasted char siew and handmade plump dumplings.
If you want to have a local noodles X Italian pasta-like experience, then go for this.
The Beef Brisket Spinach Noodles ($8.80) included beef stewed with a secret recipe for hours.
There were one or two pieces that were on the tougher side, but overall still robust and flavourful. Again, this is not like your typical beef brisket noodles.
While I couldn’t decipher what spinach would taste like in noodles, the texture reminded me of softer mee pok, which somehow worked especially when tossed with the brisket sauce.
Fried Wanton ($5.80) were surprisingly crisp and meaty. With mayonnaise as a dip (I suspect condensed milk was also added), this side dish was very addictive.
Wong Kee Wanton Noodles
Funan B1-28 107 North Bridge Road Singapore 179105
Opening Hours: 8am – 10pm (Mon – Sun)
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