Singapore is famous for its wonton noodles; they are available everywhere – from restaurants, food courts, supermarkets and street vendors throughout the city-state. But the deliciously famous wonton, the steamed dumpling used in the noodles dish, originates from China, Hong Kong to be exact, and arrived here with the early Chinese migrants. In Hong Kong, wonton noodles are usually served in a thin hot broth with added leafy greens. Shrimp wonton is the most popular, although variations including minced pork and fish are commonly available. This style is also popular in Singapore, however the local wonton mee variation often sees the soup and wonton served separately. The noodles are served relatively dry topped with wonton, garnishes and sauce. The soup is thin and either consumed on its own or used as a dip.
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Da Jie Famous Wanton Mee
To anyone who has lived or spent time in Hong Kong, Singapore’s famed wanton mee must appear quite a misnomer. That aside, the city’s own version of this ancient Chinese dish is today one of the most popular fast foods available throughout Singapore and consumed in huge quantities by both locals and visitors alike.
Throughout Chinatown, and at most of the hawker centres found throughout the city, you will find stalls selling this famous dish.But some of the best are concentrated in the Kallang district, with Da Jie Famous Wanton Mee, found at the junction of Jalan Basar with Sam Leong Road, being amongst the most renowned. It’s about a five-minute walk from Farrar Park, on the North East Line and is a no frills, no fuss outlet serving its famous mee in both soup and dry style, alongside its equally famous chicken feet.
The locals seem to go for the soup version, which is tasty and filling – the hallmarks of great hawker food. Buy inside and eat under the covered tables outside.
(209 Jalan Besar, Singapore)
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Master Tang Wanton Mee
Opening earlier this year, one of the newest, must-try wanton mee outlets is Master Tang Wanton Mee. Located in the Kopitown Coffeeshop, 10E Sixth Avenue, Bukit Timah, it’s just a stone’s throw away from the Downtown Line’s Sixth Avenue station and helmed by the venerable Mr. Tang, who at over 80 years old must surely be one of the oldest hawkers in town.
Mr. Tang was the head chef at Crystal Jade Kitchens for 17 years before retiring to open the famous Guang Zhou Kitchen in the Chinatown Food Centre. His popular new venture sees him once again excelling in what might be considered his signature dish. With thin noodles, a rich broth and wantons filled with minced shrimp and pork, a recipe Mr. Tang has perfected through the years, the wanton mee certainly lives up to its billing.
(10E Sixth Avenue, Singapore)
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Kok Kee Wanton Mee
Just a 10-minute walk from Boon Keng or Farrer Park MRT stations on the North East Line, some say, Kok Kee Wanton Mee, a name that just rolls off the tongue, sells the best wanton noodles in town, whilst other Singaporean foodies suggest they are merely excellent. In fact the popularity of Kok Kee Wanton Mee forced them to relocate last year to the Lavender Food Hub, a hawker centre found within the Zhuge Liang Hoa Nam Building, located between Jalan Basar and Foch Road in Kallang.
The new place is larger and appears to be not quite as busy, which may or may not be a good thing depending on what you seek. The wanton mee however is just as addictive, with the thin and springy noodle-wanton combination topped off with the special secret sauce that Kok Kee is famous for. (380 Jalan Besar, Singapore)
