A friend pointed to the extensive media coverage plastered all over the stall of Chef Kin HK Wanton Noodle and asked, “Eh, where’s yours?”

“I did not write one.”

She was puzzled as I have possibly tried every single famous Wanton Mee in Singapore. Like if there was my last meal on earth, it would probably be Wanton Noodles – and I don’t actually mind any style.

There were a couple of reasons: perhaps I wasn’t that overly ’wow-ed’ from what I tried, and maybe I didn’t see the need to jump into that social media bandwagon.

Just in case you have yet to try any of Chef Kin’s Wanton Mee, the stalls are opened by Chef Chan Wing Kin who was the former executive chef of Crystal Jade Culinary Concept Holdings for 18 years.

Its first stall at Yishun opened to much fanfare, drawing hour long queues.

You can find the Wanton Noodle stalls at many kopitiams around the island now, from 431 Clementi Ave 3, 632 Yishun St 61, 107 Ang Mo Kio Ave 4, 177 Bukit Batok West Ave 8, 59 New Upper Changi Road, 65 Telok Blangah Drive, 496 Jurong West Street 41, to 808 French Road (Lavender).

The menu has expanded. While it didn’t use to sell the Char Siew noodle version, this dish with sliced roast pork called the “HK Signature Wanton Noodle” ($5) is now the main highlight.

Other options included the HK Shrimp Dumpling Noodle ($5), HK Braised Beef Brisket Noodle ($6.50) and HK Shrimp Wanton Noodle ($5).

Fans of the Sichuan-style fish of “Hong You Chao Shou” can get a taste of the HK Wantons with Black Vinegar & Chilli Oil ($4.50).

Here’s the good part: with the rising cost of ingredients everywhere, the stalls still maintain the price of $5 per plate.

Each plate contains quite a number of ingredients like char siew, soup shrimp wanton and fried wanton (though I can still imagine customers wanting more char siew as seen from the portion).

The duck-egg noodles imported from Hong Kong was thin and springy, though the alkaline taste would be more apparent in the soup version. (The noodles may remind some of Hong Kong Sheng Kee Dessert’s.)

Chef Kin HK Wanton

The soup which is supposedly cooked Hong Kong style with old hen, pork, Jinhua ham and dried flounder for many hours, was unfortunately quite diluted – resulting in a bland taste.

I would have wanted to love the wanton more, with sea prawns and minced Kurobuta pork wrapped within. The skin was relatively thick, and fillings had a tinge of sourness.

Soup and wantons aside, the Beef Brisket Noodles turned out to be my preferred choice with the tender pieces.

Online reviews have been pretty mixed so far, so I guess it largely also boils to consistency around all outlets.

Chef Kin HK Wanton

Chef Kin HK Wanton Noodle
632 Yishun St 61, Singapore 760632
Opening Hours: 7:30am – 8pm (Mon – Sun)

431 Clementi Ave 3, Singapore 120431
107 Ang Mo Kio Ave 4, Singapore 560107
177 Bukit Batok West Ave 8, Singapore 650177
59 New Upper Changi Road, Singapore 461059
65 Telok Blangah Drive, Singapore 100065
496 Jurong West Street 41, Singapore 650496
808 French Road (Lavender), Singapore 200808

Other Related Entries
Kok Kee Wonton Noodle 国记云吞面 (Ang Mo Kio)
Zhong Yu Yuan Wei Wanton Mee (Tiong Bahru Food Centre)
Nam Seng Wanton Noodles (Toa Payoh)
Wen Kang Ji (Joo Chiat)
Laifaba Wanton Noodles & Roasted Meats (Bt Batok)

* Follow @DanielFoodDiary on Facebook, Instagram and Youtube for more food news, food videos and travel highlights. DFD paid for food reviewed unless otherwise stated.

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