Wen Kang Ji 文康记 (Golden Mile)

Recently opened at Golden Mile, heard lots of good reviews, even advertised on YouTube via food King.

The noodles was great, the wanton and dumpling was also good.

Slightly disappointed about the char siew. Felt it was a little tough.

Somewhat long queue during weekend lunch time, about 15-20mins waiting time.

Wanton mee is very personal and to me, the most important elements for wanton mee are the sauce and the noodles, and everything else is secondary (but a bonus!)
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I’ve been waiting for a long time to try Wen Kang Ji’s wanton mee. When they first opened, the queue was so long that it really deterred me from trying, but it seems like the queue has chilled out because I managed to get this on a weekday afternoon without a queue!⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀
Thankfully, Wen Kang Ji delivered on all fronts. Their sauce is a soupy sweet and savoury sauce that’s similar to Kok Kee, but significantly more reserved in its sweetness. The egg noodles are also quite similar in terms of texture and thickness. Despite liking my savoury food quite sweet (sweeter than the average person would prefer), I thought that their noodle sauce was still good because it matched their char siew very well. Their char siew is slightly tender, not too fatty but also not too lean, and has a sticky thin caramelised crust. (Emphasis on thin because I do not enjoy gnawing my char siew.) The ratio of fat to meat makes it an ideal char siew to me 🥰 It’s like Tiong Bahru wanton mee’s normal char siew on a good day when they give you a good cut, but with a better crust. The only thing that could be improved on is their wantons - it’s alright, although it doesn’t bother me since I don’t really enjoy soup wantons unless there is ti poh (dried sole fish) inside.⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Overall, I liked it a lot. It takes elements from both of my fav wanton mees (Kok Kee and the Tiong Bahru one) and does it well. The only thing is that I have an emotional attachment to my favourite places 🤣

Will you look at the gloss and glistening fats from the char siew here? Bloody sinful and yet delicious. The wanton mee ($5) from Wen Kang Ji is slightly pricer for a reason, as it uses the "bu jian tian" portion to make char siew that makes it incredibly tender due to the huge amount of fats. The caramelised layer is extremely thick as well, you might even get some stuck in your teeth. The rest of wanton mee are great as well, including the noodles and soup! Bloody good with their sambal! A must get from this Hawker centre!

Finally tried the wanton mee from this relatively new wanton mee stall at Golden Mile Hawker Centre after seeing so many positive reviews on it.

Verdict: I really enjoyed my plate of wanton mee! Everyone has been raving about the char siew here and I gotta agree with the reviews as their char siew is really yummy! Nicely caramelised and charred, the char siew slices had a nice mix of lean and fatty! I liked the noodles too, which had a nice firm bite and the broth / sauce was very savoury. Wantons were well-stuffed and tasted pretty decent too. Will I be back again? Definitely!

It has attract a queue even I arrived before the peak lunch time.

The char siew was definitely the star here but sadly not the noodles itself. The noodle wasn’t the sparingly style as I expected. The wanton was in bigger size with generous fillings inside. $7 (big size)

If you love pork lard, remember to let them know, as they only add it upon request.

Read more: https://www.misstamchiak.com/wen-kang-ji/