Tanjong Rhu Wanton Noodle Blk 21 Old Airport Rd #01-111 (Map) 6am – 2pm Fri
The third-generation owner proudly said, “It was started by my grandmother, it’s her recipe”, and we can tell just why he is so proud of it. The noodles come thinner than most others we know, almost angel hair pasta-like like, and have a thin, resilient aldente-ness about them. Softly crunchy to the bite. They use a nasi lemak-like sambal that has hints of sweetness, balanced with drops of lard, sesame oils, and soy sauce- very agreeable. Their own-made char siew has a simple roastiness with enough caramel sweetness. They topped it with a very well-fried, thin-skinned, wanton. The soup comes with an old-school wanton with bits of cartilage in the filling and the minced meat inside is soft and tender.
Wen Kang Ji Wanton Mee 435 Orchard Road #04-09 Food Republic Wisma Atria (Map) http://facebook.com/Wenkangjieatery/ 9.30am – 9pm Tues
Desmond Tan used to toil in the Tsui Hang Restaurant at Scotts Road in the 90s, then drifted into the car trade business for the next two decades. The Covid downturn made him go back to his first love – the kitchen. He never made wanton mee before, but just “winged it” using common sense. His Cantonese style has a sweetish savoury sauce with a bold sambal chilli and that's a standout. The other edge is the “half fat skinny” cha siew, own-roasted and unctuous. It is soft, roasty, well caramelised, and fat enough. They hand-make their own dumplings and it’s packed with minced meat and shrimps... nicely comforting. The noodles; have a softer-than-we-like texture but it’s pleasant, nonetheless. They moved here from Golden Mile Hawker Centre (with a little hiatus in between.). “Wen Kang Ji” is named after his son.
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