11 best wanton mee spots in Singapore that will leave you ‘wanton’ more
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Singapore’s hawker culture is so diverse but one that remains close to most of our hearts has to be wanton mee— specifically, dry wanton mee. A common visual of the humble dish usually features thin egg noodles, sliced char siew, boiled vegetables, fried wanton, and a small side bowl of wanton soup.
The sauce is where we start getting competitive. A typical bowl comes with just slightly dark, sweet sauce and chilli. However, over the years, more renditions of wanton mee have become the talk of the town, with some served in dark sauce or simply just oil-based. Which begs the question: is there 1 true style of wanton mee?
We’ll let you decide. For now, bring on the contenders, and embark on your hunt with this list of 11 best wanton mee spots in Singapore.
1. Chef Kang’s Noodle House
Chef Kang’s Noodle House founder, Ang Song Kang, earned a Michelin star in 2017 for his expertise in Cantonese cuisine. Currently, he has gracefully stepped down, entrusting the business to 2 of his accomplished disciples.
Having heard many good things about this place, I decided to drop by Jackson Square at Toa Payoh Lorong 3. The Noodle with Char Siew and Wanton was at a slightly steeper price of S$7.
The noodles rested on a blend of dark sauce and sambal, accompanied by 6 substantial slices of char siew, green veggies, and a pile of pork lard on the side. The wanton soup, with its slightly milky hue, carried the reminiscent flavour of my late grandmother’s pig stomach soup.
The 2 wantons were filled not only with minced pork but also featured black fungus, prawns, and bits of Chinese celery, adding depth to the delightful ensemble.
Upon mixing all the elements, the noodles took on a darker hue, offering a delightful balance of sweetness and savouriness. The crispy golden nuggets of pork lard added a fragrant and flavourful dimension to every bite.
The char siew slices showcased a perfect char on the surface, revealing creamy layers of fat that effortlessly melted in my mouth.
11 Lorong 3 Toa Payoh, Jackson Square Block C, Singapore 319579
+65 8280 2782
Mon to Fri: 8am – 4pm
Sat & Sun: 8am – 3pm
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2. Hock Kee Wanton Noodle
Hock Kee Wanton Noodle, located at Kebun Baru Market and Food Centre, boasts a 31-year legacy. Remarkably affordable, their small portion is priced at just S$3.50. Run by a dedicated elderly couple, the friendly aunty taking orders adds a welcoming touch to the experience.
Despite the persistent long queues, the stall efficiently processes orders, ensuring a swift clearance of the line.
The char siew slices, though lean and slightly drier, were saved by the fatty corners. The noodles had a perfect bite, and the spicy kick of the chilli was noteworthy. Overall, it had a nostalgic, old-school taste which I liked.
The well-seasoned, slightly peppery soup featured smooth wantons with flavourful pork filling, free from any gamey taste, totaling 3 pieces.
226H Ang Mo Kio Street 22, #01-05, Singapore 568226
Wed to Mon: 5.30am – 12.30pm
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3. Deng Wen Ji 鄧文记
Deng Wen Ji 鄧文记 at East Village is a hidden gem for experiencing the best of local hawker delights, showcasing specialties like Claypot Rice, Hokkien Mee, and, of course, Wanton Mee.
Arguably, the Dry Wantan Mee (S$5 for regular, S$7 for large) is the main draw that keeps regulars returning, especially considering Deng Wen Ji’s previous identity as Eng’s Wantan Noodle.
2 years post-rebranding, the Dry Wantan Mee at Deng Wen Ji has undergone several modifications, and, in my opinion, these changes have been for the better. The char siew is now coated with honey and roasted over charcoal for a smokey and sweet finish.
The wantons are plump and generous with their pork filling and the addition of pork lard in the noodles is always welcomed. If you are a spice lover, don’t forget to pair it with their lethally-spicy chilli sauce.
430 New Upper Changi Road, East Village, #01-09, Singapore 487048
+65 8723 5099
Tue to Fri: 10am – 10pm
Sat & Sun: 8am – 10pm
Closed on Mon
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4. Cho Kee Noodle
Cho Kee Noodle at Old Airport Road Food Centre has been around since 1965 and is currently run by the 3rd generation. They specialise in not 8, but 6 kinds of handmade noodles (since 2 are always sold out) like Egg Noodles, Whole Grain Noodles (+S$0.50), Spinach Noodles (+S$0.50) and Beetroot Noodles (+S$0.50). The stall also produces their own char siew, wanton and dumplings.
The Fried Wanton Noodle (S$5 for small, S$6 for large) comes with slices of char siew, 3 fried wanton, a couple of steamed wantons, green veggies and a serving of pickled green chilli. Give the noodles a good mix, and be treated to aromatic lard oil with crispy golden nuggets of pork lard.
The noodles are not only cooked to perfection, but manages to absorb all the flavours of the sauce like a sponge. The heat from the chilli isn’t overpowering, allowing you to taste all the ingredients as it is.
The stall also has other options like Wanton Noodle (S$4), Dumpling Noodle (S$4/S$5), Chicken Feet Noodle (S$4/S$5) and sides like Fried Wanton (S$3.50/S$4.50) and Wanton Soup (S$3.50/S$4.50).
51 Old Airport Road, #01-04, Singapore 390051
+65 9455 0963
Mon to Fri: 11am – 3pm & 6.30pm – 9pm
Closed on Sat & Sun
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5. Hai Kee Noodle
With zero social media presence, Hai Kee Noodle is an under-the-radar noodle stall at Lorong 8 Market & Hawker Centre, manned by a 3rd-generation hawker and mum duo. The menu has affordable options, with all the items on the menu costing under S$5. If you arrive early, you might catch a glimpse of the mum crafting wantons and dumplings.
At only S$3.50, the Wanton Mee is the cheapest option. It comes with a generous amount of char siew and green veggies piled on top of the mee kia with a side bowl of soup with 3 wantons.
Each noodle strand absorbs the delicious gravy, evoking nostalgia for the authentic old-school flavour of great wanton mee that many establishments struggle to replicate today. The well-marinated and tasty wanton filling, along with the robust and naturally sweet clear broth, all contribute to a dining experience you have to try for yourself to truly understand.
210 Lorong 8 Toa Payoh, #01-59, Singapore 310210
Thu to Mon: 8am – 3pm
Closed on Tue & Wed
Horiginal Beef Noodle: $5 noodles with generous ingredients and starchy gravy
6. Jin Song
I learned about Jin Song at Mayflower Market & Food Centre through a colleague who brought a takeaway during a lunch exchange. Luckily, I had the chance to taste it, and the noodles had robust umami flavours coming from the dried shrimp in the chilli. Intrigued, I decided to try dining in for a different experience.
The business has been established since 1971 and offers a variety of other noodles such as Mushroom Noodle (S$4), Ipoh Hor Fun (S$4) and Mushroom Chicken Feet Noodle (S$4).
The Wanton Noodle (S$4) features mee kia adorned with a generous portion of char siew and green vegetables. Just before serving, a ladle of flavourful gravy from the braised chicken feet pot is poured over the noodles.
Accompanying the dish is a bowl of soup with wantons. While pork lard is available at the front of the stall, I found it to be a bit too airy, lacking the usual sinful flavour that I’m accustomed to.
The noodles maintain a consistent taste, reminiscent of my previous experience—spicy and rich with dried shrimp essence. With a substantial amount of savoury sauce beneath, each mouthful of noodles absorbed the delicious flavours. Interestingly, the wantons reminded me of siew mai, which, surprisingly, wasn’t a bad thing.
162 Ang Mo Kio Avenue 4, #01-30, Singapore 560162
Tue to Sun: 6am – 3pm
Closed on Mon
7. 51 Ming Fa Wanton Egg Noodle
51 Ming Fa Wanton Egg Noodle is situated within Kovan 209 Market and Food Centre. Although not very popularised and mentioned by media, they’ve warranted their own organic loyal following. It’s said that the dishes usually sell out by 10am, so be sure to head over early to avoid disappointment.
The Wanton Mee (Soup) (S$4) is the star dish here, featuring an extremely well-seasoned broth. The bowl contains 3 handmade wantons, each containing a minced pork filling that is seasoned to a moderate pepper-ish palate, and also includes diced chives which elevates its whole flavour.
The Dry Wanton Mee (S$4) has a mix of chilli and black sauce which pairs really well with the springy noodles.
If you’re in luck, grab their Five Taste Noodle (S$5) which usually sells out by 9am. The name is derived from the incorporation of 5 key ingredients in this plate of wanton mee: shredded chicken, braised mushrooms, char siew, prawns, and wanton.
209 Hougang Street 21, #01-64, Singapore 530209
Wed to Sat: 6am – 2pm
Sun: 6am – 5pm
Closed on Mon & Tue
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8. Laifaba
Laifaba, initially situated at Ann Siang Hill and operating as Laifabar (yes, like a pub), has now moved to Bukit Batok Crescent. Though the eatery is tucked away within the industrial estate, this wanton mee joint is insanely popular and draws crowds especially during lunchtime.
Their signature menu item, the Laifaba Signature Dry Tossed Noodles (S$11.90) is probably the priciest on this list. The bowl comes with pieces of char siew, a mixture of steamed and fried wantons, half a lava egg and green veggies.
For the cut of char siew, you can choose between lean, fatty and a mix of the two. Calling it bu jian tian (literally “never seeing the sky”), the char siew made from the underarms of the pig is said to possess the best ratio of fat to meat.
The sauce of the wanton mee has a gentle, smokey sweetness and coats the springy noodles very well. I think the wood-fired char siew certainly lends a helping hand to make the sauce incredibly complex and rich.
71 Bukit Batok Crescent, Prestige Centre, #02-02, Singapore 658071
+65 9181 6383
Tue to Fri: 11.30am – 3pm & 6pm – 9pm
Sat & Sun: 11am – 3pm & 5.30pm – 9pm
Closed on Mon
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9. Yew Teck Food Stall
If you’re visiting Boon Lay Place Market and Food Village, be sure to check out Yew Teck Food Stall, which has 2 different concepts under a single spot. From as early as 2.30am, this stall welcomes customers especially those working at the nearby Jurong Industrial Estate who start their day early (or end late).
The menu features wanton mee and dumpling noodles until around 10.30 am, after which the signboard switches, presenting fishball and minced meat noodles instead.
The Wanton Mee (S$4) comes with noodles topped with slices of char siew, a couple of fried wantons, choy sum and a bowl of wanton soup by the side. The bite-sized wantons are fried till they are delectably crispy and are filled with a mix of pork and shrimp.
The noodles are al dente and flavoured with a mixture of pork lard and sweet scallion soya sauce which makes it extra aromatic.
The standout element of the dish are the char siew slices, showcasing distinct caramelisation. The darkened ends are imbued with smokey notes, adding a touch of bitterness and extra dimension of flavour to the expertly-marinated pork.
221B Boon Lay Place Food Village, #01-146, Singapore 642221
+65 9695 9439
Sat to Wed: 2.30am – 10.30am
Closed on Thu & Fri
10. Lu Ge Wanton Noodle
Lu Ge Wanton Noodle established itself at Chong Boon Market & Food Centre in Sep 2022 and is owned by a middle-aged couple. The food stall specialises in wallet-friendly noodle dishes, each serving generous portions.
The owner learned the craft from his former colleague, who also sold wanton noodles, and personally adjusted the recipe.
The Wanton Noodle (S$4) includes both steamed and fried wantons on the plate. The noodles, tossed with seasonings, pork lard, and savoury gravy underneath, deliver a springy and flavourful experience.
For a taste of everything, I recommend the Signature Wanton Noodle (S$5.50). This dish comprises noodles accompanied by 1 piece of chicken feet, slices of char siew, 1 dumpling, 1 fried wanton, green veggies, and pork lard, with a separate bowl of soup containing 3 boiled wantons— a true feast!
453A Ang Mo Kio Ave 10, #01-36, Singapore 561453
+65 9768 8711
Daily: 5am – 3pm
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11. Ah Wing’s Wanton Mee
Ah Wing’s Wanton Mee at Empress Road Market & Food Centre dishes out delectable Hong Kong-style wanton noodles. Run by a charming elderly couple, it’s been my personal favourite for several years, and I’ve been a loyal customer.
Given the age of the uncle and auntie, the stall operates only 4 days a week. The noodles are meticulously cooked plate-by-plate, guaranteeing consistency in every serving. Additionally, customers have the option to buy frozen wantons and dumplings to enjoy at their convenience.
The Char Siew Wanton Noodle (S$4) has 3 pieces of steamed wanton, slices of char siew and green veggies. The uncle adds sambal on the side and serves pickled green chilli as well.
Featuring extra fine and springy noodles, the dish tantalises the taste buds when coated with the savoury sauce beneath. The char siew, though lean, imparts delicious flavour, while the firm wantons add an additional layer of taste and texture.
The piping hot soup at this establishment is clean-tasting yet robust, derived from a combination of anchovies and pork bones.
7 Empress Road, #01-108, Singapore 260007
+65 9749 8315
Tue, Wed, Sat & Sun: 8am – 2pm
Closed Mon, Thu & Fri
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