It was serendipity that Nam Seng moved from the CBD where I used to work to Toa Payoh, where I work now. Having patronised them at their previous location but having never tried their famed wanton mee, it was only natural I ordered myself the large portion.
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No ragrets because it's exactly the style I like - firm, springy noodles in a light brown sauce, plenty of fatty char siew, blanched greens and a bowl of wanton soup at the side. The dumplings were plump and had a good ratio of pork to prawn, all wrapped in a thin, translucent skin. Last but not least, there's free-flowing freshly fried lardons for you to pile onto the noodz to your heart's content.
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Taste: 3.5/5