Chinatown Complex Market & Food Centre has seen yet another wave of new stalls moving into the hawker centre recently especially within the red zone of the food centre; this comes after the opening of Uncle Ah Teck’s Noodle House in the green zone of the food centre — perhaps the highest profile opening of the late there. 新山古早味爱心云吞面 is one of the latest additions to the food centre; situated in the red zone of the food centre, these folks can be found in the same row as Nan Xing Claypot Rice which has made its move to Chinatown Complex Food Centre due to the ongoing renovations of their Circuit Road Food Centre location. Some whom may be familiar with Chinatown Complex Food Centre will also recall former tenants within the same row such as the now-defunct Kueh Ho Jiak outlet (since moved to Tanjong Pagar Plaza Food Centre) and also the now-defunct PrikThai KuaiTiaoKai. With the focus of 新山古早味爱心云吞面 being on their Wanton Noodle, they do serve up variants such as the White, Black and the Soup versions; other than Wanton Noodle, these folks also serve up Shredded Chicken Noodle / Mushroom Chicken Feet Noodle.

新山古早味爱心云吞面 does not describe the elements that comes with their wanton noodles but it can be observed from our order that the Char Siu Wanton Noodle (White) that the item does come with the standard components one would find within a bowl of wanton noodles; think Char Siew, greens, noodles and a bowl of soup alongside soup wantons that comes separately from the bowl of noodles. Fried wantons can be added to the order with the minimum number to be opted for as an add-on would be three (3) pieces. Digging into the wanton noodles here, the white variant of the wanton noodle meant that the noodles are tossed in pork lard; for those whom have opted to add chili for their order, there is definitely a piquant hint of spiciness that makes the flavours feel particularly old school — all that with the thinner and straighter noodles that is being used that seems to be aligned with the duck egg noodles that we have been used to getting with Malaysian-style wanton noodles thus far that has a smoother texture and fuller mouth-feel. Despite the Char Siew being the ones that seemed to have been dyed red and more on the generic side as those stalls that serves up Hong Kong-style roast meats, we did feel that the Char Siew at 新山古早味爱心云吞面 does feel a lot more chunky and more generously portioned here nonetheless. Both the soup wantons and fried wantons were similarly sized; though definitely not the most generously-sized wantons out there, the meat fillings do provide sufficiently savouriness and a bit of chunkiness for a bite — the soup wantons coming with smooth and silky wanton skin, while the fried ones remain light and crisp without being particularly greasy.