Kwang’s Black (Chong Pang Market & Food Centre)

Besides the wondrous wanton noodles, Kwang’s Black Char Siew ladles up what is possibly the most divine dumpling soup in Singapore. I’m not exaggerating, this really is a spectacular bowl of soup, and all it cost me was a green note ($5). I’ve already reviewed the wantons, and while decent, they are admittedly a little forgettable. So, why is this bowl of soup so incredibly exquisite?⠀
⠀
Firstly, most of you will have noticed the translucent white chunks in the soup. That’s correct, Kwang’s simmers radishes in their soup to give it a clean, crisp & delightful sweetness. Secondly, notice that the soup is a darker colour than the vast majority of wanton soups out there. I can’t confirm this, but I highly suspect that this soup starts out by boiling pork bones, which would explain the deep, delectable sapidity & rich body of the soup. And lastly, the more eagle eyed of you may have spotted the addition of more cubes of pork lard in the soup. It’s unhealthy, but unbelievably delicious.⠀
⠀
Kwang’s wonderful wanton soup is definitely not your bog standard, vaguely pepper flavoured water that holds a bunch of soup dumplings. No, this is the gold standard of all wanton soups out there, and every wanton soup aspires to be this titan of taste when they grow up. With wanton soup this phenomenal, imma weigh one ton pretty damn soon if nobody restrains me.

I never recognised Kovan 209 Market as a place for wonderful wanton noodles, but ever since I discovered Kwang’s Black Char Siew stall dishing out wanton noodles, it’s become my default option. Their specialty is their signature black char siew, but they make a real mean bowl of wanton noods too for just five buckaronis.⠀
⠀
As expected of a char siew specialist, Kwang’s char siew is stellar. While not as black as advertised, the well marinated pork was still stunningly smoky & sported a charmingly charred crust. The sweetness from the honey that’s been slathered onto the pork accentuates the sapid spice rub that’s marinated deep into the meat. While the fat marbling in the char siew is a bit spotty, the meat tender & moist, and when you do bite into a fatty piece, a gluttonous glee will be sure to overcome you. Every slice of char siew is a satisfyingly savoury experience, possessing a deeply pleasurable chew that can only come from a tender cut of meat.⠀
⠀
The portlier-than-usual wantons held up their end of the bargain decently. While the wanton wrapper was a little thick in some spots, it was cooked expertly. The filling within was seasoned adequately, and possessed a delightful crunch from added bits of water chestnuts, providing a much needed contrast to the soft textures present in the bowl of noodles. Absolutely perfect with a slice of sour, slightly spicy green chili.⠀
⠀
The sauce mix of soya sauce, sambal chili, sesame oil & a little soup is more than delicious enough to flavour the plain hor fun (flat rice noodles), but what makes these noods so mesmerising is an unexpected ingredient. Y’all see those little golden bits on the left? That’s right, they added fried pork lard to their wanton noodles! Fat is flavour, and on god this bowl of wanton noodles has a statue in the middle of Flavortown. So, so incredibly delicious, I tell you.

Charcoal Char Siew Wanton Noodle (S$4)
Addon S$0.20 for takeaway

Braised Pork Knuckle Noodle (S$4.50)
Addon S$0.20 for takeaway

The noodle was great but the green leafy vegetable was kind of bitter.

Kwang’s Black 老廣黑味道
Address 🏡 : Blk 105 Yishun Ring Road, # 01-155 Chong Pang Market & Food Centre, Singapore 🇸🇬 760 105
MRT 🚇 : Yishun (NS13)