Hup Heng Wonton Mee — Matching Sisters, Saucy Noodles

I headed to Cheng San Hawker Centre in Ang Mo Kio for breakfast and couldn’t help but notice the long queue forming in front of Hup Heng Wanton Mee. Naturally, I joined the line—because in Singapore, long queue = good food, right?

Everything at the stall ran like clockwork. An uncle sat quietly in a corner wrapping wantons with laser focus, while two sisters worked in sync behind the counter—one diligently cooking the noodles, the other adding slices of char siew and blanched vegetables, taking orders as she moved.

What stood out to me wasn’t just the efficiency, but their matching pink outfits. I asked casually if it was a uniform, and the friendly aunty chuckled, “No lah! Every day different colour—but we always match.” It was such a cute and wholesome touch to an already heartening scene.

For just $4 a plate, Hup Heng serves up a satisfying plate of old-school wanton mee. Regulars were aplenty, and aunty gave me a heads-up about the 15-minute wait. Fair enough—for food that’s made with such care.

The noodles were cooked perfectly al dente—springy, QQ, with just the right bite. What I really enjoyed was the saucy mix: a nostalgic blend of ketchup, chilli, light soya sauce, lard oil, and probably a few secrets they won’t tell you. Every strand was slick, savoury, and deeply comforting.

The char siew was that familiar old-school kind—red-tinged, slightly smoky and fragrant. While they usually get it from a supplier, they sometimes make small batches in-house. It’s not your fancy caramelised roast, but it has that retro flavour that pairs nicely with the saucy noodles.

To round it off, there’s a bowl of clear soup with homemade wantons. Nothing too complex here, just clean, savoury broth with meaty dumplings that hit the spot.

All in all, it was a simple, satisfying breakfast—not mind-blowing, but exactly the kind of comforting, honest plate you’d return to again and again if you’re in the area. And next time, I’ll be checking what colour they’re wearing.