11 Lorong 3 Toa Payoh
Jackson Square Block B
Singapore 319579

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Wednesday:
08:00am - 04:00pm

Thursday:
08:00am - 04:00pm

Friday:
08:00am - 04:00pm

Saturday:
08:00am - 02:00pm

Sunday:
08:00am - 02:00pm

Monday:
Closed

Tuesday:
08:00am - 04:00pm

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Reviews

From the Burpple community

At Jackson’s Place. Supposedly listed in 2019’s Michelin Guide.
There was no queue. $6 for the regular portion.
The noodle is cooked al dente, nice and crunchy. The wonton is shaped like a ball, sufficient ingredient, tasted ok. The char siew looks good with a good mix of lean & fats, however the meat is just too dry and hard to eat.
There’s generous amount of lard, nice and fragrant.
Still worth a try.

2 Likes

It’s been 3 years since I last had the wanton mee here, and I’m glad to report that it’s still as good as ever! The price for a regular plate of wanton mee is now $6 ($1 increase from 3 years ago), but this is reasonable. The two stars of the show are the egg noodles that have a springy texture, and the char siew that’s fatty and well charred! The wantons are quite plump too!

2 Likes

The wonton was also really huge, and I was surprised to find a whole prawn in it! Really flavourful wonton, which I thoroughly enjoyed as well. The soup was milky in colour, and was slightly peppery and flavourful, definitely great to go with the noodles!

Not to forget the generous amount of pork lard that made the entire bowl even more flavourful! Overall, it's definitely worth a try 😍!

Overall Rating: 8.5/10

Char Siew was so-so for me tho - those who like their Char Siew fatty would enjoy this, although I really appreciated that it wasn't cardboard charsiew that was used 😂.

1 Like

Heard people rave about this constantly and I'm glad I finally made a trip down to try it! Despite being pretty out of the way, definitely no regrets heading here!

Noodle with Char Siew and Wonton ($6)
Probably one of the best wonton noodles I've had - noodles with a good bite, and I liked the sauce used, which was slightly reminiscent of pontian's. Noodles are definitely different though! Oh, and their chilli had a pretty strong heibi taste, which I personally liked! 😊

Tucked away at an industrial building in Toa Payoh, @chefkangnoodlehouse is a nondescript hawker stall that’s run by two proteges of Chef Kang’s, a Michelin-starred Cantonese restaurant. Hawking a local favourite - Wanton Mee (Dry Version Only), the waiting time is pretty short despite the steady flow of customers streaming in. Not exactly sure about weekdays though…🤔

👉Noodle with Char Siew & Wanton - SGD6

Topped with the chef’s signature fatty char siew, parboiled mustard greens & crispy pork lard, the “jook sing” noodles used are specially imported from 🇭🇰, and drenched in top-grade naturally fermented black soy sauce. Not to forget, it comes with a bowl of milky rich soup and two plump wontons which are filled with shrimp, minced pork, water chestnut and black fungus. For the soup, did you know they used at least 10kg of old chicken and 3kg of chicken feet, boiled for at least 4-5 hours at high temperature to extract all that goodness?🤩

I liked how I was able to truly appreciate the quality of each component of this dish, down to even the freshness of ingredients used in each wanton. Special mention goes out to their noodles which were light, springy and didn’t have that strong alkaline taste.

Rating: ⭐️⭐️⭐️⭐️⭐️

📍Chef Kang’s Noodle House
Block A Jackson Square
11 Lor 3 Toa Payoh, S319579

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