Chef Kang’s Noodle House is an understated joint tucked away in an industrial complex near Toa Payoh Hub serving one thing only; wanton mee. This humble one-dish joint has been on the Michelin Bib Gourmand since 2019! Keen to see what the hype was about, we paid a visit for Sunday breakfast.
Premium Wanton Mee
We each got a bowl of classic Noodle with Char Siew and Wanton ($6). There is also an option to add abalone ($11).
Even though $6 might strike some as expensive, it was well worth it. Each component of the dish was well-thought-out and premium. Special mentions go to the rich, flavourful soup, the thick, fragrant lard and the springy bamboo-pole noodles.
Plump & Satisfying Wantons
Each wanton is huge and literally fills up the entire spoon. This is definitely a step up from most wanton mee joints which mainly serve small wantons. It will take several bites to polish off the whole thing.
The wanton filling is hands-down delicious. In addition to the typical minced meat and water chestnut, there is a whole shrimp in each one as well as bits of black fungus.
Melt-in-your-mouth Char Siew
Each plate of wanton mee also comes with a generous serving of thick, fatty char siew. This was also a standout part of the dish, with each piece of char siew roasted to perfection with a lightly char on the outside and a burst of fatty goodness with every bite.
It is not uncommon to see tables ordering additional portions of this addictive char siew ($12).
Chef Kang’s Noodle House transformation of the humble wanton mee had me amazed. There is definitely a lot of thought and care that goes towards ensuring each and every element of the dish is delicious. To all fans of wanton mee, please, PLEASE head down to try it as this is one joint you do not want to miss!
Chef Kang’s Noodle House
Address: 11 Lor 3 Toa Payoh, Block C Jackson Square, Singapore 319579
Weekdays 8am – 4pm
Weekends 8am – 2pm
Closed on Monday