Whilst curating a list of hawker/coffeeshop stalls that I wanted to check out, Huay Kwang Thai Wanton Mee is one of the locations that I have actually planned to check out — its location within Kampong Ubi Industrial Estate though wasn’t quite the easiest place to drop by. Was pretty glad to know that the same folks had recently opened a new standalone eatery along the shops situated at the void deck of Blk 202 Ang Mo Kio Avenue 3 — can’t really miss their location since they are situated just right beside the coffeeshop. Apart from the Thai Style Char Siew Wanton Mee, Huay Kwang Thai Wanton Mee also serves up other Thai dishes that have been popularised locally in recent years — think items such as Thai Style Pork Trotter Rice, Thai Style Kway Chap amongst others items like Tom Yum Kway Teow and the Char Siew Wanton Black Sauce Noodles as well; just to name a few.

Having wanted to try their Thai-style wanton mee for quite a while now, it is needless to say how I went for the Thai Style Char Siew Wanton Mee. Coming in three different portion sizes (namely Small, Medium and Large), the three sizes do come with a slight variance of the ingredients added. To enjoy the full-on experience, the Large portion will be the way to go; patrons can also opt for noodles to come in a standard portion size, or go for a larger portion of noodles which is a free upgrade with the bigger portion sizes — we went for the standard portion of noodles for our order. Here, the Large portion comes with fried and soup wantons, char siew, pork lard, as well as a mix of Thai fish and pork sausages — also comes with stalks of greens and with noodles (there is an option of Egg Noodles, Mee Pok or Kuay Teow; we went with the Egg Noodles). Of the various Thai-style wanton Mee I have tried, Huay Kwang Thai Wanton Mee’s variant is probably the more balanced one of the lot — came pretty close to Soi19’s rendition for how it was tossed in ample amounts of sauce; not too wet, yet enough to lace every strand of noodle with its lightly savoury goodness. Dousing the entire portion of chili powder into the bowl, it provides for quite a spicy kick that tantalises the tastebuds even for one who is able to take moderate levels of spiciness; enough to get one all sniffling and sweaty from that heat it gives. Between the fried wantons and the soup wantons, I found it surprising that I actually preferred the soup ones more here instead; shaped differently from the fried ones and replicating the form of money bags, I liked how much meat was packed into a single wanton — the meat fillings here are also noticeably less salty than most others though still flavourful. The fried ones are still rather well-executed; fried till golden brown and is crisp and free from grease with a decent portion of meat packed within. The pork lard is also crisp without being too dried up, while the sausages aren’t too dry here — the pork ones being almost similar to that of lupcheong with a softer bite, while the fish one carried an even softer bite when compared against the pork sausages, whilst not being too salty. The Char Siew in this variant is much like the ones from other Thai-style Wanton Mee stalls — nothing particularly inspiring but decent to have.

Given it’s proximity with Ang Mo Kio Central, Huay Kwang Thai Wanton Mee does make for a relatively convenient location to get those Thai-style Wanton Mee cravings satisfied. Whilst we have only given this one item a try, we felt that the execution was actually pretty on point — pretty comparable to the more reputable names serving the same around, though without the crowd. Would say that this is a spot I would not mind returning to — am also pretty interested in the other items such as the Thai Style Kway Chap and Tom Yum Kway Teow if I do drop by again!