There seems to be a trend of Michelin Bib Gourmand hawker stalls opening up more outlets or expanding to eatery concepts in Singapore, with High Street Tai Wah Pork Noodle, Shi Hui Yuan Hor Fun Specialty and Tiong Bahru Hainanese Boneless Chicken Rice being some of them.
The good news for the office workers nearby is that they can now enjoy this in air-conditioned comfort without standing in line for a long time.
Founders Gwern Khoo and Ben Tham came a long way since its opening in 2013, as their noodles gained popularity for melding European culinary techniques with Asian flavours.
On the menu are the Singapore Style Ramen ($10.80, $13.80), along with sides of HK-style Poached Shrimp Wanton in Soup ($6), Golden Fried Shrimp Wanton ($6), Braised Pork Belly Char Siew ($4.80), Crispy Idaho Potato-wrapped prawn ($4.80) and Soy-flavour Hot Spring Egg ($1).
Top up $2 for a Yuzu Drink.
If I am not wrong, the prices at the hawker stall is at $9, $12, $15 (don’t head over to Amoy as the food centre is undergoing renovations).
The noodles I would say are closer to wanton noodles (than ramen) which is known to be topped with the plump shrimp wontons, potato-wrapped prawn, pork belly char siu, hot spring egg along with shredded red peppers and spring onions.
They have a unique recipe that cannot be found in any other hawker centre noodle stalls.
My favourite component was the specially ordered thin-noodles which had a delectable, lovely bite, without any strong alkaline taste.
The sauce, created with a homemade recipe of sambal and dried shrimps, gave the noodles a coat of layered flavours.
There are people who may find this “over-rated” or on the expensive side (if compared to another wanton mee), BUT the ingredients used are more of the premium type and it is really a bowl well-presented and put together.
A Noodle Story – Guoco Tower
Guoco Tower #B2-32, 7 Wallich Street, Singapore 078884
Opening Hours: 11am – 8pm (Mon – Fri), 11am – 3pm (Sat), Closed Sun
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