The only thing separating Tiong Bahru Wanton Mee and Bee Kee Wanton Mee is a flight of stairs (even their prices are similar!) but you can almost sense the rivalry between the two stalls with both stalls attracting long queues each day. So who's better?

Tiong Bahru's wanton mee is definitely the more generous of the warring duo, with a huge bowl cradling its bounty of springy, competently cooked noodles, an abundance of thick, meaty slices of sexy, smoky, savory char siew, a fishcake (wot m8?), and of course, the stars of the show, boiled and deep fried wantons. The wantons are flawlessly fried to a gorgeous golden brown, and the meaty contents within are superbly seasoned. The char siew is undoubtedly delicious, but it tended to get tough and was decidedly lacking in flavorsome fat. As for the noodles themselves, they were luscious and drenched in the delicious sauce mix.

My verdict? If you're ridiculously ravenous, Tiong Bahru strikes an exceptional equity between huge portions and huge flavors, and Bee Kee is the bee's knees when it comes to giving you a first class ticket to Flavortown.