Koung's Wan Tan Mee

From Koung’s Wan Tan Mee
云吞面
For just $5, we got springy noodles and savoury sauce that is absolutely delightful.

Second time eating Koung’s Wan Tan Noodles! It tastes different from what I remembered it to be. It didnt leave a superb good impression on me the first time I ate it. After the second visit this time, my conclusion remains the same. It tastes quite pretty average?? Just that the char siew is charcoal roasted so got more taste than the normal wanton noodles. The chilli sauce is super duper spicy though. I didnt mix in all the chilli and I couldnt take it already. The chilli sauce also doesnt taste as good as Hoe Kee.

Springy egg noodles with a firm bite that pairs perfectly with chilli and black sauce. Served with handmade wanton and perfectly charred char siew. The standard plate comes with chilli and special black sauce but I requested to have mine mixed with ketchup.

The noodles are well executed to a firm bite which managed to retain its firmness until I finish my plate of noodles. I like how the char siew is thickly sliced and not dry at all. The chilli is also not too spicy/overpowering. This is the place to go if you are looking for some old-school wanton mee but be prepared to wait as waiting time can go up to 30mins during peak hour 》$4.50

Wanton Noodle Dry
w/ extra noodle & ingredients

The regular $5 portion comes with sufficient noodles, & I didn't feel the need to add-on any more noods - which surprised me as I can have a hefty appetite. I might even recommend considering adding on ingredients to balance out the ratio.

The noodles are QQ & springy, & doesn't have the alkaline taste which some folks intensely dislike. Above average in terms of taste & texture. The "normal" chilli (amount & quantity) is spicy, & will probably make you sweat. I could feel it on first bite. The soup is nothing special, & the ingredients are 3 wantons of average-size, & a couple of slices of fatty & sweet charsiew.

So... Was it bad? No. Would I wait 25mins again for this? Hell no.

I'm not sure when I'll be back, but I guess you can try this if you have time to kill.

For context - I’m not really a wanton person to begin with... Feels like there is too little meat inside for me to love. But that's just my hot take.

No visible queue here at Koung's Wanton mee, but it took me a long time to get my dinner on a weekday night. Tragically, there was an invisible queue - while I perceived I was 2nd in line, this wasn't the reality. I waited 25 mins for the queue number to jump from 6 to 21 (although it’s not called in order).

They accept delivery orders for $1 extra via WhatsApp, so I guess that’s where the queue comes from. I was disappointed with the wait, especially since I was only here because my top choice next door was closed (owner fell sick), & there wasn't much around for a quick bite.

Wanton mee was springy and tossed in a dark sauce, reminds me a bit of tian xiang at margaret drive! The charsiew was not bad, I was thrown off by the red colouring but it’s actl p tender and tasty, I also liked that my portion was rather lean, as I don’t like so much fat. Comes with 3 boiled wantons (decent tasting, adequately filled with meat) in a mild peppery soup, and some greens. If you’re into lard u can ask them to scoop some on, the guy before me did that.

Overall I enjoyed the bowl, especially with the green chilli. I like it bc it’s of a similar style to tian xiang which we ate pretty frequently some time ago, but for both there’s nothing particularly outstanding, it’s just a nice reliable wanton mee that satisfies. It’s very popular tho, so be prepared to wait! They’ll give u a number tag and flash the number when the order is ready.

This is my 2nd time at Koung's.

Noodles were springy, char siew wasn't too dry.

The fried pork lard is what made this very good and u can scoop as much as u like.

This is still a very good bowl of wanton mee, but I didn't feel as wow as the 1st and previous time I was here. The last time I was here, this was the only Koung in sg. Now many branches in SG.

This time round don't need to queue too long. Previous time needed to wait close to an hour.

Wantan Mee, $4 from 𝐊𝐨𝐮𝐧𝐠’𝐬 𝐖𝐚𝐧𝐭𝐚𝐧 𝐌𝐞𝐞 ⠀
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📍205 Sims Ave, Singapore 387506 ⠀
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𝐊𝐨𝐮𝐧𝐠’𝐬 𝐖𝐚𝐧𝐭𝐚𝐧 𝐌𝐞𝐞 is one of our to-visit place whenever we have wantan mee cravings! Loves their dry version with egg noodles tossed in ketchup together with their homemade chilli sauce, generous servings of charcoal charred char siew, homemade wantan and crispy pork lard! Their egg noodles is very silky and springy, taste so super good even when we tapao it back home to eat, it doesn’t turn soggy at all! Charcoal grilled charred char siew was da bomb, super flavourful, smoky and super tender juicy, not dry at all. Wantan mee can be found everywhere but its not easy to find good ones, 𝐊𝐨𝐮𝐧𝐠’𝐬 𝐖𝐚𝐧𝐭𝐚𝐧 𝐌𝐞𝐞 is definitely on our top list and we would highly recommend you to go try it if you hadn’t, you will surely get hooked to it like us too!⠀
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#hungryunicornsg #koungswantanmee龔氏雲吞面 #wantanmee #wantonmee #bestwantanmee

Oooo heard so much about this wanton mee at Sims avenue and ooooo today we finally tried it ..
Every item was well executed.. nothing to fault !
Loved the springy noodles ($4 and generous amount), charsiew (fat-free) and the most outstanding was the 猪油渣 😱 being to fresh and crispy !!

Oh and my hubb loved the 水饺🥟s

Everything 满分💯！

For a plate of regular wanton mee, you get 3 dumplings in the side of soup. For upsized, you get 6 dumplings and arguably more char siew. If we had known, we wouldn’t have purchased the soup! For $3, the soup had a GENEROUS amount of wanton, probably more than 10 inside!
That aside, we waited for our serving for about half an hour because of how popular it is. I appreciate their generosity of wantons in the soup. The boiled wantons itself were small, but filled with ingredients as well. However, there was nothing surprising about its flavour, not much sweetness to it.
The winner of this wanton mee would be the charsiew. The flavour of the charsiew was amazing. It had a sweet charred flavour to it, complementing the tangy, well-textures egg noodles that would come second in place.
The wanton mee here is oil-based, and you can choose to add dark sauce to it yourself. If I had known I would have done it! While I cannot confirm that I would return, if I do, I will definitely takeaway as it is quite difficult to secure a seat in the small Coffeeshop.
Worth the experience! Especially if you are out and about looking for the better wanton mees in Singapore.
Rate:🌟🌟🌟🌟

Great news for fans of Koung's Wanton Mee especially if you reside in the West.
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The popular wanton mee from the East has set up an outlet here at JEM, right beside Jurong East MRT Station.
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I was thrilled when I saw the charred bits on the thickly sliced char siew as this only meant the barbecued meat is roasted instead of dyed.
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Despite being mostly lean meat, the texture is not dry at all. On the contrary, it is juicy and tender. I could even taste the sweet marinade on the exterior.
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The wanton wrapper has to be the thickest I have tried to date. Not sure if the wrappers were specially made according to their requirements but I realized they are more resilient to breaking. Texture wise, it is firmer thus not as supple as the thinner ones.
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I like the springy bite of the thicker-than-usual noodle which picks up the tossing sauce pretty well. I believe pork lard oil is part of the sweet and savory tossing mix that makes it taste so good. Although I requested for extra spicy, I did not feel the heat.
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Read more: https://thedeadcockroach.blogspot.com/2020/08/2020-aug-31-koungs-wanton-mee-jem.html?m=1

If you are a hardcore Wanton Mee fan, you won't be unfamiliar with them. They are so popular that some even says this is one of the best wantan mee in Singapore! ⠀
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Even though we had it for take-away 2hrs later, surprisingly the noodles weren't soggy at all. Springy, firm egg noodles were still easily separated and evenly tossed in their flavorful ketchup gravy. For a standard $4 portion, it includes an incredibly generous portion of Traditional Charcoal Char Siew. Their Char Siew is definitely da bomb, it has a traditional taste to it as it's roasted beautifully over a charcoal fire formany hours. We like it that they don't slice the Char Siew thinly too, it's cut in the perfect thickness and texture is so tender and smoky! Wanton was good too even though there's no chestnut in it, it's still very flavorful, well soaked in their gravy. ⠀
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Truly an amazing and plate of heavenly shiok Traditional Wanton Mee!!⠀ ⠀
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📞 Call: 67480305 to order in advance for faster pick-up.⠀
📍 205 Sims Ave, Singapore 387506 ⠀
🕒 Open Daily, Mon: 8.30-5.00pm/Tue-Sun: 8.00-7.30pm ⠀
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Everyone loves their wanton mee and has their favourite place to get their fix. Probably some would point to Koung’s in Geylang as their favourite.

Menu here is simple and straightforward. Wanton mee ($4) and dumpling soup ($3/4/5). I had the wanton mee and requested for additional ingredients (additional $3). It’s rather old school style here. The egg noodles here are firm, thick and springy and I really enjoyed chowing down the noodles. Char siew here is the traditional variant - lean and thin. It’s roasted in a charcoal oven in-house. Although it was lean and had a low fat proportion, the char siew has a sweet, honey taste and tender texture.

I love how they are generous with the lard and the bits are crispy and certainly worth the artery clogging. The sauce is a special concoction of dark sauce, lard and chilli sauce. I had my noodles extra spicy. What’s good is the chilli isn’t so spicy for those who can’t handle their spice and doesn’t mask the flavour of the entire dish.

So what about the wanton and dumplings (shui gao). The wantons have a generous filling of minced pork. Dumplings were decently sized and similar to the wantons except that it had a piece of shrimp and water chestnut. The wrapper was slightly on the thick side and I wished it could be a little thinner and it’d be perfect.

The noodle is springy, tossed in their speciality sauce, the chilli not too spicy, and the char siew not dry and thicker compare to other stall. .
💰$4.
📍 Koung's Wan Tan Noodle
205 Sims Avenue.
Geylang Lorong 21A.

The portion of the wanton mee here is really huge. I got the black sauce version (without tomato ketchup) and I loved how springy the noodles were! Their char siew here is the highlight and an anomaly amongst other wanton mee places that try to shave their char siew as thinly as possible. Expect a very generous portion of thick char siew that’s charred to perfection over charcoal, which makes it super fragrant and different from the norm.

They also give lots of green veggies and a lot of wantons with your noodles alone so don’t make the same mistake as my family and order more wantons because it’ll be too much! Their wantons are silky and really stuffed full, but they lack the sweetness compared to places like Kok Kee, so they’re a bit average. Still quite like this place though! And the queue is a bit shorter than other popular wanton mee places. (And you can sit while waiting.)

Ventured to Geylang over the weekend and we had the delicious Koung’s Wan Tan Noodles. The flavourful and old-school style noodles aside, the char siew is especially noteworthy too. We like the the thick slices of tender char siew here, as opposed to ridiculously thin slices from other stalls. Will be back!

No doubt this well-regarded institution makes a very good plate of wanton noodles, with fatty cuts of housemade char siew over firm egg noodles glistening in a sinful mix of lard oil and chilli sauce, and little parcels of hand-wrapped wantons sitting in a flavourful broth. But is it worth waiting at least 20-30 minutes for? Not for me at least.

Taste: 3.5/5

PRICE: $4

WAITING TIME: 10 mins on a Friday at 6.30pm

REMARKS:
- (Good) Old school taste. Can hardly find this taste around anymore.
- The kind of egg noodles we like.
- Good charsiew
- The fried pork lard was soooo good.
- Wantons were flavourful
- His new favourite Wanton mee, he says.

WILL WE RETURN? YES

Founded in the 60s, Koung’s Wanton Noodle is distinctively old school - one that uses ketchup as a component of its gravy base. This is one ultimate comfort food of mine. All ingredients except for the noodles are made in house. The noodles are slightly soggy but much less so than in the past which enables it to soak up much of the gravy. The made in-house char siew is wonderfully tender yet umami with its rim slightly charred. There’s also a good fat meat ratio. Of special mention is the wanton which are packed full of meaty goodness. Will be perfect if there’s some sole fish in it as well. I am not a fan of lard but the ones here are freshly fried and do not have any rancid smell, add some and elevate your dish to the next level.

Price: from $4 to $7 (pictured is the $6 more ingredients portion)
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