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205 Sims Avenue
Singapore 387506

(open in Google Maps)

08:00am - 09:30pm

08:00am - 09:30pm

08:00am - 09:30pm

08:00am - 09:30pm

08:00am - 09:30pm

08:00am - 09:30pm

08:30am - 03:00pm

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From the Burpple community

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. .
📍 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.)

1 Like

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

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WAITING TIME: 10 mins on a Friday at 6.30pm

- (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.


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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)