http://www.soshiok.com/articles/13892
Mad about mee
Mon Aug 24 2009
Geoffrey Eu
The Business Times
Wanton mee stalls worth queuing up for.
Singapore, August 22, 2009 - WONTON mee, wantan mee and even wanton noodles. No matter how you spell it, this ubiquitous Cantonese egg noodle dish, which is also found in Hong Kong and Malaysia in slightly different forms, is an all-purpose item – to be consumed at any time of the day or night.
For this report, we focus on the popular kon loh, or “dry tossed” version, which is served with char siu, Chinese vegetables, a separate bowl of wonton soup, typically with some combination of soya and chilli sauce.
The cooking method is the same – the noodles are cooked in boiling water and soup stock for a few seconds and then put on a plate or in a bowl with condiments and chilli sauce.
Apart from the thickness and the texture of the noodles, the quality of the char siu and the wontons, aficionados consider the type of chilli sauce used to be of paramount importance – the deal-breaker, as it were.
While we certainly didn’t come close to a comprehensive study, it’s fair to say that the places mentioned below all have something good going for them – after that, it’s simply a matter of taste.
<TABLE border=0 cellSpacing=0 cellPadding=0 width=550><TBODY><TR><TD height=7>
</TD></TR><TR><TD vAlign=top width=120>
</TD><TD width=2>
</TD><TD vAlign=top>Koung’s Wan Tan Mee
The portions are big, the chilli is on the mild side and hard-core diners can request for fried lard bits. </TD></TR><TR><TD class=bodytext_10pt height=7 width=591 colSpan=4>
</TD></TR><TR><TD vAlign=top width=120>
</TD><TD width=2>
</TD><TD vAlign=top>Hong Mao Noodle House
A regular plate and a bowl of wonton soup (with a dozen wontons) go for $4.50. </TD></TR><TR><TD class=bodytext_10pt height=7 width=591 colSpan=4>
</TD></TR><TR><TD vAlign=top width=120>
</TD><TD width=2>
</TD><TD vAlign=top>Koka Wanton Noodles
The noodles are thinner and lighter than normal and the portions are also smaller than usual. </TD></TR><TR><TD class=bodytext_10pt height=7 width=591 colSpan=4>
</TD></TR><TR><TD vAlign=top width=120>
</TD><TD width=2>
</TD><TD vAlign=top>Kok Kee Wan Ton Noodle
The noodles and wontons are cooked in batches, and then divided into individual portions. </TD></TR><TR><TD class=bodytext_10pt height=7 width=591 colSpan=4>
</TD></TR></TBODY></TABLE>
The Rest
The best of the rest include three stalls at Block 51, Old Airport Road Food Centre (above), which qualifies it as Wonton Central.
Kallang Wonton Noodle (#01-61) is run by Cho Fong Ying, whose mother started the original street side stall Cho Kee Noodle (which now resides at #01-04 and is run by her younger brother).
The third stall is Hua Kee Hougang Famous Wanton Mee (#01-02), another family-run business which started in Payar Lebar in the 1940s.
The best noodles can be found at Kallang, where the overall taste is good and the chilli packs a decent punch.
Other popular eateries in this category include Nam Seng Noodles & Fried Rice, (25 China Street, #01-01 Far East Square, above) served over the counter by a little white-haired old lady with a big voice – she shouts out the orders and the cooks behind snap to attention (or so it seems) before dishing out the thinnish, though slightly too starchy noodles.
The CBD location translates to a $4 charge for a small plate.
Finally, honourable mention must go to Foong Kee Coffee Shop (6, Keong Saik Road) for its Hong Kong-style noodles and delicious char siu. The wonton noodles here are the thin, springy type – distinct from the local versions discussed here – but deserving of a visit all the same.
Read also:
» Super sleuth foodie
Mad about mee
Mon Aug 24 2009
Geoffrey Eu
The Business Times
Wanton mee stalls worth queuing up for.
Singapore, August 22, 2009 - WONTON mee, wantan mee and even wanton noodles. No matter how you spell it, this ubiquitous Cantonese egg noodle dish, which is also found in Hong Kong and Malaysia in slightly different forms, is an all-purpose item – to be consumed at any time of the day or night.
For this report, we focus on the popular kon loh, or “dry tossed” version, which is served with char siu, Chinese vegetables, a separate bowl of wonton soup, typically with some combination of soya and chilli sauce.
The cooking method is the same – the noodles are cooked in boiling water and soup stock for a few seconds and then put on a plate or in a bowl with condiments and chilli sauce.
Apart from the thickness and the texture of the noodles, the quality of the char siu and the wontons, aficionados consider the type of chilli sauce used to be of paramount importance – the deal-breaker, as it were.
While we certainly didn’t come close to a comprehensive study, it’s fair to say that the places mentioned below all have something good going for them – after that, it’s simply a matter of taste.
<TABLE border=0 cellSpacing=0 cellPadding=0 width=550><TBODY><TR><TD height=7>
</TD><TD width=2>
The portions are big, the chilli is on the mild side and hard-core diners can request for fried lard bits. </TD></TR><TR><TD class=bodytext_10pt height=7 width=591 colSpan=4>
</TD><TD width=2>
A regular plate and a bowl of wonton soup (with a dozen wontons) go for $4.50. </TD></TR><TR><TD class=bodytext_10pt height=7 width=591 colSpan=4>
</TD><TD width=2>
The noodles are thinner and lighter than normal and the portions are also smaller than usual. </TD></TR><TR><TD class=bodytext_10pt height=7 width=591 colSpan=4>
</TD><TD width=2>
The noodles and wontons are cooked in batches, and then divided into individual portions. </TD></TR><TR><TD class=bodytext_10pt height=7 width=591 colSpan=4>
The Rest
The best of the rest include three stalls at Block 51, Old Airport Road Food Centre (above), which qualifies it as Wonton Central.
Kallang Wonton Noodle (#01-61) is run by Cho Fong Ying, whose mother started the original street side stall Cho Kee Noodle (which now resides at #01-04 and is run by her younger brother).
The third stall is Hua Kee Hougang Famous Wanton Mee (#01-02), another family-run business which started in Payar Lebar in the 1940s.
The best noodles can be found at Kallang, where the overall taste is good and the chilli packs a decent punch.
Other popular eateries in this category include Nam Seng Noodles & Fried Rice, (25 China Street, #01-01 Far East Square, above) served over the counter by a little white-haired old lady with a big voice – she shouts out the orders and the cooks behind snap to attention (or so it seems) before dishing out the thinnish, though slightly too starchy noodles.
The CBD location translates to a $4 charge for a small plate.
Finally, honourable mention must go to Foong Kee Coffee Shop (6, Keong Saik Road) for its Hong Kong-style noodles and delicious char siu. The wonton noodles here are the thin, springy type – distinct from the local versions discussed here – but deserving of a visit all the same.
Read also:
» Super sleuth foodie
