Hawker Eats × Wonton Mee 云吞面 🍜

The cabbage & pork dumplings were plump and juicy with the cabbage giving a light sweetness that balanced the savoury pork. The bean sprouts added crunch and freshness, lifting the dish.

The viral mixed sauce looked fiery but leaned more nutty than spicy with chilli oil layered over peanut and sesame notes. It was tasty at first but after a while I found it a little too cloying to finish on my own, maybe because I’m not much of a peanut person. Definitely better enjoyed when shared so the bold and nutty flavours don’t overwhelm 》$7.80 / 10 Pcs

📍 Yuen Kee Dumpling 袁记云饺

Nothing fancy, just old-school comfort. The noodles are springy and smooth, without that alkaline taste. Tossed in dark soy and paired with char siew, greens and soup. It’s straightforward, hearty and full of nostalgia 》$4.50

📍Li Fatt Wanton Noodle

Ten plump wantons in a clear Cantonese-style soup that tastes like pork bone. The skin is a little on the thicker side, giving each bite a chewy texture that softens nicely in the broth. The filling inside is juicy with shrimp adding bounce, crab roe lending richness and pork rounding it out.

Best paired with vinegar and chilli. That extra tang and heat really lifts the gentle flavours 》$10.80

The noodles tossed in scallion oil have a gentle fragrance, while the dumplings bring a touch of sweetness from the corn mixed into the pork filling. The skin is a little on the thick side but it holds everything together nicely.

I found the flavours clean and simple. Adding vinegar or chilli gave it that extra oomph I was looking for 》$6.80

An old‑school, no‑frills bowl of wanton mee that comes in a soup or dry version. The dry option lets you pick between chilli, ketchup or dark sauce. Each portion comes with char siew, veggies and wanton in a light ikan bilis soup. The char siew was a little on the dry side, but the wantons had nicely seasoned minced meat wrapped in soft skin 》$4.50

Tender, fall-off-the-bone pork ribs, deeply infused with a rich, savoury braise that makes an absolute highlight of the dish. The noodles were perfectly cooked with a satisfying springy texture, tossed in a well-balanced, flavourful sauce that paired beautifully with the meat.

The queue says it all. By 11am, the smaller portions were already sold out, leaving only the bigger bowls for order 》$6

Plump pork ribs with a nice herbal soy braise that is super tender and fall-off-the-bone. The al-dente noodles have that perfect bounce, well-tossed in a flavourful and slightly spicy sauce without the signature alkaline taste that sometimes overshadows the dish.

The dumplings are plump and generously stuffed with juicy, savoury filling. Meanwhile, the fried wontons are pretty normal and nothing to rave about.

Queue can get a little long during peak hours.

Pork Rib Noodle 》$5 + $2 Dumplings
Fried Wanton 》$4

Springy noodles mixed in secret sauce, topped with slices of char siew, wanton and vegetables. The noodles are cooked automatically and then poured over with a clear light soup with subtle sweetness and lard-based chilli sauce. They do not serve green chillies over here. Char siew was of decent thickness and slightly dry. Overall, it’s a simple and no-frills kind of meal with the price being a little on the high side for a plate of wanton noodles 》$5

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

Chicken feet stewed in a savoury dark sauce so soft that the skin falls off the bone. It has hints of sweet flavours with mostly collagen and a bit of meat. It also comes with stewed mushrooms that absorb most of the savoury flavours from the sauce. Unlike their wanton noodles, the chicken feet noodles have more moisture to the noodles coming from the dark sauce 》$3.50

Three wantons, crunchy vegetables, char siew and springy noodles topped with pork lard and spring onions. The noodles were cooked al-dente with a good sauce mix and the char siew are roasted in-house with a good mix of fat and meat. The only problem I faced was the lack of sauce to mix the noodles but this can be easily solved by adding a spoonful of soup. Not to mention how generous they are with the portion served for the price paid which explains the constant long queue to this stall 》$3.50

The noodles here are springy and soaked in dark sauce. The highlight has got to be the plump and juicy wontons filled with a generous amount of minced pork, black fungus, shrimp and water chestnuts for that extra crunch. Char siew was lean and not the fatty type. It’s not the best wanton noodle but still quite a good one in a neighbourhood.

Wanton Noodle 》$3.50
Dumpling Noodle 》$3.50
Fried Wanton 》$2