Contrary to what the verb “wanton” implies, this bowl of noodles is inviting and welcoming. Wanton mee is the Singaporean adaptation of wonton noodles. Wanton, the cantonese word for 云吞(dumpling) and mee, the hokkien word for noodles. It is exactly as the name implies, a bowl of noodles with dumplings.
This bowl of Wanton mee is most easily recognized by the strong fragrance of heibi hiam (shrimp chili paste) as a base in the noodles’ gravy. One whiff of it is sure to set off your appetite. The noodles are firm and springy, coated in a light layer of oil that brings out the flavour of the combination of ingredients, as light, inviting, and delicate. Unlike other styles, this set of flavours don’t feel too overwhelming or bold, instead, lightly tickles your tastebuds in just the right way.
The fried wantons are crispy, with just enough filling. Seasoned well to add a savoury crunch to the noodles. The char siew is mildly sweet and dry, which complements the noodles and gravy. Served with a bowl of soup and green chili, the ensemble is hearty and whole. $3 for a bowl of wanton mee (soup wantons), $4 for a bowl of fried wanton mee, and additional 50 cents if you want a larger serving of noodles.
While there are many different styles of Wanton Mee in Singapore alone, it is hard to say which style is the best. I ‘ve had many since I was young and I would say they are different, but not necessarily better or worse.
This stall is tucked away in an Hougang Avenue 1 carpark, which is also accessible by Lorong Ah Soo, this (once rustic, recently renovated) stall in a kopitiam is a crowd pleaser, as quite often the bowls from this stall are on most tables. The menu also offers a variety of noodles with different ingredients such as shui jiao (shrimp dumplings, soup & fried) and shredded chicken hor fun and more.
While not the best or the most impressive, I do find myself craving this particular stall’s wanton mee from time to time, even if it is quite out of the way. I especially recommend this stall if you are the sort who prefers the old style- a simple chili paste and oil instead of wanton noodles that are slathered in soy sauce/chili/ketchup. The stall’s service is fast and usually serves to your table.
The stall can be found in the carpark area of
Hougang Avenue 1
Opening hours according to the uncle who runs the stall,
Monday through Sunday,
6.45am until the noodles are sold out, which is usually 6.30pm-7pm.