We tried Singapore’s best-rated Wanton Mee

Wanton mee. Assume slices of decadent char siew lined on strands of QQ egg noodles enveloped with sauce. Assume wanton dumplings floating lazily in a piping bowl of clear broth.

To me, this dish is greater than any texture or flavour. It’s a part of my Guangdong heritage. Thus, I used to be past excited to hop on my first “best-rated sequence” for Wanton Mee.

There was a retailer that stored popping up throughout my seek for the very best wanton mee in Singapore — Yong Chun Wan Ton Noodle at Bukit Merah View Market & Hawker Centre. At time of writing, the hawker stall has garnered a grand complete of 227 opinions and and score of 4.5 stars out of 5 on Google Opinions.

With their noodles promoting out earlier than lunchtime, the hawker stall is notorious for lengthy queues beginning round 6am. Huh, how can? 

The extremely acclaimed wanton mee retailer is helmed by husband-wife duo, Gary and Linda, and has been round for over 10 years utilizing old-school recipes handed down from one in every of their moms. Because the stall opens at 5.30am, the couple start making ready components as early as 3am to make sure optimum freshness.

I’ll by no means complain about waking up early once more.

What’s extra, Yong Chun Wan Ton Noodles obtained a Michelin Bib Gourmand final yr. With the rise of franchised and hawker wanton mee shops, there can solely be one winner of this Cantonese basic.

Is Yong Chun Wan Ton Noodle really Singapore’s finest wanton mee? Let’s discover out.

What I attempted at Yong Chun Wan Ton Noodle

Waking up on the morning time was no simple feat. The final time the place I needed to pull myself out of my cosy mattress at 6am was again once I was in secondary college!

Nonetheless, accompanied by my enthusiastic father who describes himself as a “seasoned eater” in tow, I groggily trudged down to Redhill.

Emblazoned with a shiny white signboard with purple and blue lettering, Yong Chun Wan Ton Noodle was not laborious to search out. Much more so with the lengthy queue that was lengthening by the minute.

Critically.

As daunting because the queue regarded, Gary, Linda and her mom have been working at breakneck velocity. Humorous sufficient, I famous that Gary has a reminiscence like an elephant too.

Happening the snaking line of shoppers, he was capable of memorise as much as 10 orders in 1 go whereas gathering funds on the similar time. Unsurprisingly, he additionally managed to recall previous orders of the regulars who frequent his stall with none prompting.

Luckily, we managed to snag a Wan Ton Noodle (S$4), Dumpling Noodle (S$5) with further char siew and Shredded Hen Hor Enjoyable (S$4) after a 20-minute wait.

Apart from the Hen Toes Noodle (S$5/ S$6), all dishes are priced at S$4/ S$5/ S$6 relying on the portion you like.

Right here’s to waking up early — by the point we collected our meals, there have been about 30 clients in line!

Upon looking at these acquainted yellowish noodles strewn messily on the plate, I didn’t actually see the hype round it. Notice to self: don’t choose a noodle by its cowl.

In contrast to frequent preparation strategies, the egg noodles are boiled in a wok earlier than the dish is served. This yields noodles with a springy texture and softer consistency, which eclipses all the opposite wanton mee variations that I’ve ever tried. I couldn’t resist going again for extra, soaked with savoury soya gravy as they have been.

How may I not point out the char siew? Just like their egg noodles, the lean meat is cooked utilizing the conventional Ma Jie technique in a wok. Though I didn’t fancy the agency char siew very a lot (I most popular the caramelised model as an alternative), my dad liked it A LOT.

The Wan Ton Noodle can be served with crunchy cai xin and my favorite… pork lard! This order comes with a comforting bowl of wanton soup as effectively. Infused with the flavour of spring onions, the clear peppery broth has recent wantons that boast a agency meat filling encased in silky pores and skin.

However what really wowed us was their shui jiao (water dumplings).

Loaded with tender minced pork, the dumpling had an surprising addition of candy water chestnuts that supplied a pleasant crunch. Uncommon, and provided that the stall sells frozen packets of their wanton and dumplings, I’m positive that there’s a excessive demand for it.

Yong Chun Wan Ton Noodle’s Shredded Hen Hor Enjoyable didn’t disappoint both. Topped with well-seasoned shredded white rooster and a shiitake mushroom, the sunshine and bouncy hor enjoyable was immersed in the identical sauce because the Wan Ton Noodle.

In response to my glad father although, the wanton mee nonetheless trumps the hor enjoyable. And I’ve to agree.

Closing Ideas 

Stepping other than rankings, I really really admire the laborious work of hawkers like Gary and Linda. Wanting on the household working collectively in a cramped and humid stall, I may by no means think about the gruelling effort it takes to arrange bowl after bowl of wanton mee. 

The decision? Coupled with my father’s stamp of approval, the requirements at Yong Chun Wan Ton Noodle did dwell as much as my expectations primarily based on their on-line opinions.

All of it boils right down to desire although.

Whereas my dad most popular the old-school char siew, I most popular the eggy noodles. And regardless of its stellar 4.5-star score, fact be informed, I nonetheless imagine that the very best wanton mee in Singapore has but to be found.

What do you suppose?

Anticipated harm: S$4 to S$6 per pax

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