A part of me couldn’t believe I went all the way to Bukit Batok for Wanton Mee.

Laifaba is one of the few Wanton Noodles eateries that didn’t have beginnings as a hawker stall, but have attracted customers to travel to this rather-obscurely located industrial building.

The name “Lai fa ba” 来發吧 is actually a play on the Mandarin words which means ”let’s prosper”.

It is located within Prestige Centre at 71 Bukit Batok Crescent, complete with retro vibes as though you are visiting someone’s house for the Lunar New Year. (Note: it was previously located at Scarlett Hotel).

Be prepared to wait a while, as the eatery is usually fully packed with customers, and the delivery platform guys came in constantly to take away big packs for families.

While Laifaba is generally pricier than the average hawker stall, it is considered okay for its quality and considering it is a sit-down eatery.

Accordingly, their bowl of noodles has been recreated with a taste authentic to the original recipe inherited from a Madam Yong Soy Fan (the chef’s grandmother) in the 1970s as a street hawker.

The “Bu Jian Tian” Char Siew Rice is priced at $7, with noodle option at $8.

“Bu Jian Tian” literally means “never seeing the sky”, referring to a particular cut of meat on the underside of the pig which has a good lean meat to fats ratio.

The recommended was the Signature ($10.90) Wanton Noodles, with a choice of lean, mixed or fatty cut of the char siew. (They didn’t ask me for an option, and I saw it in the menu later.)

This Signature Bowl includes Char Siew, Poached Wanton, Fried Wanton, Lava Egg and a small bowl of soup – more on this soup later.

This was definitely better than the average Wanton Noodles, with semi-springy noodles tossed in a complex tasting savoury-sweet sauce.

Was kind of a Malaysian-meets-Singapore style of noodles.

I was slightly more impartial to the star ingredient of char siew, even though they were wood-fired for a smokier take.

While the slices were lean yet tender, nicely charred, it could do with more marination to be better packed with flavours as they strangely tasted on the blander side.

One of my favourite components was the soup – coming in a cloudy appearance and was actually scallop and pork bone collagen broth. Scooped up and found some dry scallop traces.

While it was not the typical ‘salty’ soup, this mellow and mild rendition helped balance with the richer tasting noodles.

Other than Wanton Noodles, on the menu are Free Range Soy Sauce Chicken ($7 with rice, $8 with noodles), Wood-Fired Roasted Duck ($8 with rice, $9 with noodles), and Shrimp Dumpling with Noodles ($10.40).

I also had the Soy Sauce Chicken Noodles and thought that the sauce paired better with this noodles.

Side dishes included Har Cheong Gai ($9.90), Fried Wanton ($6.90), Taupok Meat Pockets ($9.90), Shrimp Dumplings ($9.90), and Pork Wantons ($7.90).

The Prawn Paste Chicken were crispy, succulent and ‘aromatic’ with that distinct flavour, but I think it would have been perfect if they use fresher oil.

Laifaba Wanton Noodles & Roasted Meats
71 Bukit Batok Crescent, #02-02 Prestige Centre, Singapore 658071
Opening Hours: 11am – 3pm (Tues – Sun), 5pm – 8:30pm (Sat – Sun), Closed Mon

Other Related Entries
ENG’s Wantan Noodle (Tanjong Katong Road)
Eng’s Char Siew Wantan Mee (Tanjong Katong Road)
Wanton Fu (Jalan Besar)
Ji Ji Wanton Noodle Specialist 基记面家 (Kreta Ayer)
Wong Kee Wanton Noodles (Funan)

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