Ang Moh Noodle House

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Well known Wantan Noodle Shop in the Katong / Joo Chiat area with a history dating back to 1960’s serving Delicious Traditional Wantan Noodles. Our Signature Wantan Noodles with our Springy Noodles, Tender Char Siew and Juicy Wantan coupled with our Spicy Chilli is a favourite of our customers.

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From the Burpple community

Signature Wanton Noodle Soup

Signature Wanton Noodle Dry

Nope, you won’t any Ang Moh here; except probably some customer who dining here.

Gotten the name when the previous owner who looks like Ang Moh and people start calling it.

Now with the new owner and new place, they continue to carry the name along Joo Chiat Road.

Came on 57th National Day and they are having $5.70 special promotion for their signature wantan noodle meal.

The meal included pieces of wantan, fried wantan and dumpling; so I could taste all of them at once.

This was my first visit here and I’m surprised with the texture of their char siew, which was very soft unlike the usual you have at other places.

The chili is definitely very spicy.

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Ang Moh Noodle House isn’t quite as exotic as it sounds. No, there are no fancy schmancy fusion noodles here. In fact, Ang Moh Noodle House got its name purely because the founding hawker back in the day looked more European than Asian. Yep, that’s the backstory for the name, it really ain’t that deep.⠀

How this noodle house does have, however, are some titillating noods. Their claim to fame are the Signature Wanton Noodles, and this plate is only a medium(!) but god damn that portion size. No wonder I’m fat. Anyway, $4.80 nett for this schmedium plate gets you this PLUS a huge bowl of a half dozen wantons in soup. I normally prefer hor fun (flat rice noodles) to this thin yellow noodles, but Ang Moh convinced me to be a little more open minded with the absolute quality of these noods.⠀

They were stunningly QQ (al dente) and the normal mild alkaline tang had been brilliantly blanched out of these noodles. These noodles were flavoured by a sapid salmagundi of soy sauce, vinegar, ketchup, chili sauce, and they were delightful to devour. The wantons were all bang average, industry standard stuff, but they were still perfectly passable.⠀

However, the thing that made my heart (and palate) sing is the char siew. Yes, it may have been bought already cooked off an external supplier, but it’s done right. The slice thickness was ideal, and the bbq pork possessed a delicious yet modest fatty streak running through it all. Yessir, this char siew is felicitously juicy & tastefully tender, and it tastes pretty damn good too. Fellas, forget all those old school wanton mees with trash char siew. It’s 2021, the future is now, old man.⠀

While Ang Moh’s wanton mee can’t quite match up to the awesomeness that is Ah Wing’s over at Farrer Road, it comes commendably close. These noods are still indubitably lipsmacking, and if they maintain the stellar standard of their wanton noodles I’m gonna weigh an extra one ton soon.


Highly recommended on the noodles.
The texture is one of the best we found so far.

Another variation is the braised chicken feet.

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Quite a long time ago, when this shop was but a stall in a corner coffeeshop, it was a local lady who did the cooking. She was perpetually red-faced from the steaming soup but her efforts paid off. Every bowl was perfect. Under the new owners at this location (they were her regular customers before), the standard is sadly, not what it used to be. Nevertheless, the chilli is similar and they are generous with the ingredients.

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