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271 Onan Road
#01-04 Dunman Food Centre
Singapore 424768

(open in Google Maps)

07:00am - 04:00pm


07:00am - 04:00pm

07:00am - 04:00pm

07:00am - 04:00pm

07:00am - 04:00pm

07:00am - 04:00pm

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From the Burpple community

My go to place for wanton mee since I was a teenager.

Cmi food.
Buffet also not worth.
Was told there was 1$ beer promo. Upon seating down they say promo ended and is not 6$ ( which was ok nvm) then ordered qingdao. They brought out some ganther beer, when asked, they say it’s a new product from qingdao.( upon checking... like don’t seem to be the case) Only 1 table filled the whole time we were there. The spread had oysters and prawns and fishes, no idea if they are part of the buffet spread but we didn’t go for buffet.
To be fair, the chicken wings and chicken yakitori was good. But the fish ball was 1$ for 1 ball cut into 3 piece...

Anyhow. Been there and will never be back

I suffered from “grab-a-phobia” when I was young. It’s a condition in which the sufferer has a fear of the claws of a chicken feet clamping the face when attempts are made to eat the fleshy palm part. At least, that’s what I named my phobia 😂😂😂 I got over it some years later and after that, dimsum wasn’t dimsum without an order of “feng zhao” or “Phoenix Claws” (it’s the romanticised name for steamed chicken feet).
However, the tastiest version for me, isn’t found in a Chinese restaurant but at a humble hawker stall that happens to also be one of my all-time favourites for wanton mee.
“Joo Chiat Ah Huat Wanton Noodle”, stall #01-04 at Dunman Food Centre, does one that’s terrifically delicious. I have witnessed customers ordering only that to enjoy on the spot or as takeaway.
The style of preparation at this stall involves frying the chicken feet before braising which makes the skin flavourful and puffs it up for extra texture. The sauce is thinner than the usual thick, unctuous sort of midnight-coloured braising liquid but it is wonderfully aromatic with garlic, ginger and sesame oil. Shown above is the $3 serving and it is good for two persons to share. There is the option to have it with noodles too.

This plate of braised chicken feet is not typical in any way.
It’s sold at “Joo Chiat Ah Huat Wanton Noodles”, a stall in the basement of Dunman Hawker Centre that’s very popular for their wanton mee (I’m a fan). Plus, it doesn’t taste anything like the ubiquitous chicken feet you get at dim-sum places because well, it’s cooked with sliced ginger, dark soya sauce and sesame oil. The smell and taste is exactly like “Mua Eu Kway” (Teochew for “Sesame Oil Chicken”) but there is more sauce due to the braising method used.
The chicken feet itself is fall-apart tender and I can’t think of a better way to eat it than to stick the whole thing in your mouth, suck and chew all the flavourful bouncy skin and gelatinous cartilage off, then spit the bones out into a spoon (do this gently so no one gets hurt).
One order is $4 and is enough to be shared between two if you’re also having noodles. Let me warn you though that you might be reluctant because it is really tasty.


Prices are at $3 - $4.50. Known as the Ang Moh Wanton Mee, this place reopened as Joo Chiat Ah Huat Wanton Noodle after a short hiatus. The Wanton Mee ($4 after adding noodle) has its noodle springy, but it slants towards the savoury side taste-wise. Spiciness was just right. Comes with lots of wanton!


So this is where it has resurfaced. Renamed as "Joo Chiat Ah Huat Wanton Mee" (#01-04), you can now find the lady boss of the original "Hong Mao Mian Jia" stall (located first at Tembeling Road then later on, Joo Chiat Road) here, cooking up a storm behind a cloud of steam. When her first business was bought over by a couple of her long-time customers, I thought the new owners made a great effort to keep the taste the same. In fact, they added items to the menu to offer customers more choice and if I'm not mistaken, even have a stall in Singapore's "Chinatown Food Street" on Smith Street now.
However, I feel there is nothing quite like the taste of a dish when it's cooked by the person who started it all. They say a lot depends on the hand that does the actual cooking and it is especially true in this case. From the firmness of the noodles that's well coated with my ideal amount of pork lard oil and sauce, to the balance of condiments in that said sauce, it felt like I was stepping back in time when I had my first bite of it again after a few years' interval. The "char siew" and dumplings are decent. But it is the noodles tossed in that distinctive chilli sauce that keeps me, and many other loyal customers (which is why you must be prepared to wait), hooked. #hawkerpedia