Ang Moh Noodle House isn’t quite as exotic as it sounds. No, there are no fancy schmancy fusion noodles here. In fact, Ang Moh Noodle House got its name purely because the founding hawker back in the day looked more European than Asian. Yep, that’s the backstory for the name, it really ain’t that deep.⠀

How this noodle house does have, however, are some titillating noods. Their claim to fame are the Signature Wanton Noodles, and this plate is only a medium(!) but god damn that portion size. No wonder I’m fat. Anyway, $4.80 nett for this schmedium plate gets you this PLUS a huge bowl of a half dozen wantons in soup. I normally prefer hor fun (flat rice noodles) to this thin yellow noodles, but Ang Moh convinced me to be a little more open minded with the absolute quality of these noods.⠀

They were stunningly QQ (al dente) and the normal mild alkaline tang had been brilliantly blanched out of these noodles. These noodles were flavoured by a sapid salmagundi of soy sauce, vinegar, ketchup, chili sauce, and they were delightful to devour. The wantons were all bang average, industry standard stuff, but they were still perfectly passable.⠀

However, the thing that made my heart (and palate) sing is the char siew. Yes, it may have been bought already cooked off an external supplier, but it’s done right. The slice thickness was ideal, and the bbq pork possessed a delicious yet modest fatty streak running through it all. Yessir, this char siew is felicitously juicy & tastefully tender, and it tastes pretty damn good too. Fellas, forget all those old school wanton mees with trash char siew. It’s 2021, the future is now, old man.⠀

While Ang Moh’s wanton mee can’t quite match up to the awesomeness that is Ah Wing’s over at Farrer Road, it comes commendably close. These noods are still indubitably lipsmacking, and if they maintain the stellar standard of their wanton noodles I’m gonna weigh an extra one ton soon.