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 and has a thin, resilient aldente-ness about it. 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 505 Beach Rd #B1-29, Golden Mile Food Ctr (Map) 9am – 5pm 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 made some foodies compare it with Kok Kee wanton mee (recently sold in 2020 for $1.8 million) and say it’s better. The sweetish savoury sauce with a bold sambal chilli is what makes his standout. The other edge is the “half fat skinny” cha siew, own-roasted in the ubiquitous Apollo oven on site. 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; has a softer-than-we-like texture but it’s pleasant, nonetheless. Desmond runs the place with his wife Apple and partner Marcus Leow and opens daily for now, as they have just opened earlier this March. “Wen Kang Ji” is named after his son.
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