Hawker Eats × Wonton Mee 云吞面 🍜

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

Chicken cutlet, braised mushroom and vegetables with their signature al-dente and springy noodle tossed in savoury homemade sauce. Other than the difference in toppings/ingredients, the noodle and sauce taste the same as the ones in their wanton noodle. The chicken cutlet is huge, chunky, juicy and not oily at all. It was still crispy even after leaving it there for some time. Definitely value for money 》$4.50

The noodles are slightly thicker than mee kia, somewhere similar to the thickness of ramen noodles. It is also a healthier option where they do not include ghee in their noodles. The noodles here are cooked al-dente and springy using a machine before being tossed in their flavourful homemade sauce. Each bowl is priced affordably and value for money looking at the number of ingredients you get in a bowl. The signature char siew wanton noodle comes with char siew, soup wanton, deep-fried wanton, braised mushrooms and vegetables. Topped with bits of crunchy pork lard and shallots. Needless to say, this is one of the places that serve very good noodles with quality and affordable price 》$4.50

The difference between wonton and dumplings does not lie in the fillings only. Wonton wrappers come with eggs in them while dumpling wrappers are made of flour and water only. These fried dumplings are well marinated and extremely crispy on the outside while keeping the fillings moist inside 》$5 / 5pcs

Alkaline noodles doused in a sweet-savoury oyster sauce and soy sauce gravy, topped with tender chunks of beef brisket 》$5.50

Dumplings filled with bamboo shoots, black fungus, minced pork and prawn on a plate of noodles served with a house-made sauce mix of oyster sauce, soy sauce and lard oil.

Dumplings are large and plump with added bamboo shoots and fungus that gave a crunchy texture. The noodles were done to a springy bite but fell short in texture when it starts to get a little clumpy over time. I would recommend pairing it with chilli as the sauce lacks flavour. I would reconsider another visit if there is no queue and happen to be around the vicinity or else I don’t think it’s worth the long waiting time 》$5

Eggy noodles tossed in dark sauce, served with wanton, char siew and vegetables. The noodles are cooked perfectly, firm and springy with a good bite. There was both boiled and fried wanton which I preferred the fried ones with crackly thin skin. The minced pork filling in the wanton was remarkably smaller and the char siew was thick, moist and nicely charred. The sauce has a good balance of sweet and savoury dark sauce and chilli which goes well with noodles. I was just wondering if they forgot the missing swoosh of black sauce at the edge of the plate or it has been removed from their standard plating 🤔  》$6 + $1.20 Otah

Fried dumplings with thin and crispy golden brown skin, wrapped with shrimps and minced meat then served with truffle mayonnaise. It just makes me go dipping them in the special truffle-infused mayonnaise and crunch crunch crunch 🤤 》$6