Wanton Seng Noodle Bar was a spot that I remembered visiting during its early days at Amoy Street — also somewhere that I had the chance to revisit recently just a couple of months ago when I left my friend’s partner to decide on a dinner location because I was just too tired to be the one making the decision almost all the time. Thus, I was rather intrigued by the opening of their new outlet at Millenia Walk, which turned out to be more of a move considering that they were also closing down the Amoy Street outlet at the same time.

While the Signature Char Siew Wanton Noodles is the one most would go for at Wanton Seng, the Millenia Walk outlet sees the introduction of several new items that is exclusive to this location (they also run an Express outlet at Guoco Tower). Using the same noodles usually used for their Signature Char Siew Wanton Noodles, the Mala Bah Chor Noodles features minced pork, pork wantons, soft-boiled egg, black vinegar, chili pepper oil, coriander, spring onion, roasted peanuts and roasted sesame seeds.

Tossing everything up and slurping the noodles, the first impression was how the noodles seemed to be a tad over-cooked; less “QQ” and was a little bit on the soft side, lacking the bite somewhat. However, it is well noted that the Mala minced pork did pretty much laced up with the noodles and provided the entire bowl of noodles with quite an umami burst of spiciness that would tickle the tastebuds of even those who are tolerant to moderate levels of spiciness. We also found the Mala flavours here to be a bit more savoury than usual, though the fragrance of the chili peppers do feel a little less pronounced than that of the Mala Spicy Pork Noodle from Gimee Face — perhaps muted by the addition of black vinegar. The half-boiled egg was a crowd-pleaser however; comes with a somewhat molten egg yolk than comes with a creamy texture. All noodles are also accompanied with a jug of soup on the side — patrons can freely add the soup into the bowl of noodles, or have them separately ; thought the soup here was actually pretty tasty yet clean in flavour, as opposed to the usual ones accompanying the standard wanton noodles often found at hawker centres, and one that I would gladly drink despite me usually leaving the soups out from my meals. The so called “Shiok” and “Fury” chili sauce options are available on the table for patrons to add to their bowls of noodles at their own discretion, though we found that the chili sauces provided were nowhere as spicy as that of the likes of Eng’s or any of their derivatives (including Wanton Fu) has to offer.

Kinda glad to see Wanton Seng Noodle Bar expand their concept into what it is today — all that from being a standard wanton noodle stall at Dunman Food Centre to a hipster wanton noodle bar in town. Some may lament on the fact of how their rendition is seen as a “glorified” variant with a unjustified premium in terms of price, but I am glad that they do provide patrons with a wider variety of options at this new outlet to cater to a bigger audience. That being said, while Wanton Seng’s Eating House’s version of the noodles still have some room for improvement, it does serve as a simpler option that is almost fuss-free which I would not mind dining at in the area — and one that I would visit still if I ever crave for a cocktail to go along with my wanton noodles; just like how I did with this one.