Wanton mee is very personal and to me, the most important elements for wanton mee are the sauce and the noodles, and everything else is secondary (but a bonus!)
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I’ve been waiting for a long time to try Wen Kang Ji’s wanton mee. When they first opened, the queue was so long that it really deterred me from trying, but it seems like the queue has chilled out because I managed to get this on a weekday afternoon without a queue!⠀⠀⠀⠀⠀⠀
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Thankfully, Wen Kang Ji delivered on all fronts. Their sauce is a soupy sweet and savoury sauce that’s similar to Kok Kee, but significantly more reserved in its sweetness. The egg noodles are also quite similar in terms of texture and thickness. Despite liking my savoury food quite sweet (sweeter than the average person would prefer), I thought that their noodle sauce was still good because it matched their char siew very well. Their char siew is slightly tender, not too fatty but also not too lean, and has a sticky thin caramelised crust. (Emphasis on thin because I do not enjoy gnawing my char siew.) The ratio of fat to meat makes it an ideal char siew to me 🥰 It’s like Tiong Bahru wanton mee’s normal char siew on a good day when they give you a good cut, but with a better crust. The only thing that could be improved on is their wantons - it’s alright, although it doesn’t bother me since I don’t really enjoy soup wantons unless there is ti poh (dried sole fish) inside.⠀⠀⠀⠀⠀⠀⠀⠀
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Overall, I liked it a lot. It takes elements from both of my fav wanton mees (Kok Kee and the Tiong Bahru one) and does it well. The only thing is that I have an emotional attachment to my favourite places 🤣

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