17 Wanton Noodles in Singapore (Where’s Your Favourite?)

Wanton noodles, or wanton mee, is a Cantonese dish commonly found in Hong Kong, Malaysia, Singapore and Thailand. In Hong Kong, the dish is usually served in a hot broth, accompanied by leafy greens and shrimp or meat wanton dumplings. Our Singaporean version is somewhat similar to Malaysia’s, where noodles are served dry with a bowl of wanton soup. Char siew is also added to the noodles, and sometimes, you get fried wantons. As for Thai wanton noodles, it is usually garnished with dried chilli flakes, sugar, and fish sauce. Sometimes, you get crab meat toppings too. We’ve rounded up a variety of 17 of the best wanton noodles in Singapore.

Da Jie Famous Wanton Noodle

This queen of wanton mee at Jalan Besar is a hot favourite amongst many foodies. Lady boss Linda Heng is very friendly, and has been serving up tasty wanton noodles for years. The special egg noodles are soft and springy! Cooked al dente with a distinct egg flavour, they are tossed with sambal and black sauce. We piled on a spoonful of lard and just couldn’t stop eating them. The wantons are filled with a generous portion of meat. SHIOK!

CCK 190 Wanton Mee

Uncle Danny & Aunty Yvonne took a one-year break and they are now back in action – not at Choa Chu Kang anymore, but they have opened their brand new outlet at Circuit Road! They leave the house at 3am almost everyday to go to the stall to prepare ingredients. They roast the char siew in the shop, cook the soup and wrap their own dumplings.

Nam Seng Noodles

The Wanton Noodle ($4/$5) here, by an 88 year old hawker, evokes a sense of nostalgia. The egg noodles are cooked to a very springy texture and are armed with a good bite. The char siew here is the old-school kind, mostly lean meat, with a tinge of sweet tasting marinade. Remember to add some green chilli for that tanginess. Each plate of noodles is accompanied by a bowl of wanton soup, and the wantons are generously stuffed with meat.

Wong Kee Wanton Noodles

This isn’t your typical plate of wanton noodles, as mee pok is used. These mee pok are specially created and imported from a factory in JB and infused with special homemade spinach and tomato flavours. The Char Siew Dumpling Tomato Noodles ($4.50) has a refreshingly sweet aftertaste, but the highlight of Wong Kee is actually their wantons, made with tomato and spinach puree, which are only available during Chinese New Year.

Eng’s Noodles House

Eng’s Noodles House is definitely not a stranger to wanton noodles lovers. It all began in the 1950s when a China cantonese immigrant called “Panjang” started peddling wanton mee in the Joo Chiat neighbourhood on his tricycle-converted pushcart. Besides making his own noodles, Panjang gave the recipe a little twist by creating a different chilli paste to suit the tastebuds of chilli-loving Peranakans.

Guan Kee Wanton Noodle

Guan Kee has been around for more than 20 years. The couple is friendly and pretty efficient. The char siew here is old school and bright red. The egg noodles, ahhhh… it’s cooked just right – al dente and comes with a good bite. The homemade chilli that’s tossed with the noodles is really yummy too!

Master Tang Wanton Mee

Still feisty at 82-year-old, Mr Tang was a former head chef at Crystal Jade kitchens. He still does the cooking while his wife takes the orders. The wanton noodles ($3.50) comes with 4 small dumplings which goes well with the chilli paste and sweet sauce. The noodles are thin and refined, and possess an alkaline taste and a springy texture. Mr Tang has truly perfected his noodles.

Zheng Guang Wanton Noodles

Why the name Zheng Guang (正光)? Because the owner is true to the honest ways of food preparation – no shortcuts, no missing ingredients in his wanton. That’s why his wanton mee has won the hearts of many foodies over the last 50 years. Even though age is catching up with the owner, and preparation is tedious, ingredients are not and will not be removed.

Fei Fei Roasted Noodle

This popular wanton mee stall is run by Tommy and his wife for more than 40 years. As age caught up, their 25-year-old handsome son now helps out with the roasting and cooking. The meat is roasted at 3am every morning using charcoal. It has a good proportion of fats and lean meat. Every bite is sooooo juicy. The noodles are tossed with the char siew sauce making it extra tasty. Note that this Fei Fei is NOT that Fei Fei, if you get what we mean.

36 M.S Homemade Yun Tun Noodle

Their superb homemade egg noodles take centrestage, which is different from the usual mee-kia. The uncle will first blanch the noodles in boiling water, before ladling out for a cold water bath to give them a springy texture. They are then dipped into hot water again and quickly tossed in the sauce to give them a silky texture.

Wanton Seng’s Noodle Bar

The Char Siew Mee ($6.50) was slightly different from the usual wanton mee. They serve Japanese-style slow cooked pork belly instead of roasted Char Siew. That explains the heftier price tag. Though sinful, it was impossible to not take a bite of that succulent pork. Along with the springy noodles and spicy chilli, this dish does satisfy one’s palate.

Koung’s Wanton Mee

Previously located at Geylang Lorong 13, Koung’s Wanton Mee has made a coffeeshop at Geylang Lorong 21A their current home. They get their noodles from a supplier, but all other items are done in-house. The sweet-tasting char siew is grilled over charcoal, and they make their own special blend of chilli sauce. The soup is also very tasty, with hints of pepper.

Soi 19 Thai Wanton Mee

No, they are not connected to SabX2 Wanton Noodles. The owner learnt the art of Thai wanton mee from his Thai god brother in Bangkok. The noodles are cooked al dente with a prominent eggy texture, and complemented with fried wanton, char siew and greens. This wanton noodle has no sauce, no gravy and no chilli sauce. But don’t be deceived by its simplicity.

Foon’s Thai Recipe

Foon’s family used to run a wanton mee stall in Hatyai so Foon learnt the recipe from them. She gets all her sauces from Thailand and makes her own chilli sauce, lard oil and char siew sauce. You can toss some green chilli in as well, for a zesty finish. The wantons are slightly bigger than what we get in a plate of local wanton mee, and they are generously stuffed with minced meat.

Dover Road Kai Kee Wanton Noodles

Dover Road Kai Kee Wanton Noodles has been around for about 3 decades. This unpretentious wanton noodles is cooked to perfection Tossed in excessive amounts of sauce, consisting of a blend of chilli, lard oil, sesame oil, oyster sauce, and other secret condiments, each mouthful is flavourful and palatable. 

Lucky Wanton Noodles

The star here has got to be the char siew that sits atop the plate of noodles which glistened in the daylight. The char siew is very well marinated, with burnt edges. Love the charred flavours so much!

Parklane Zha Yun Tun Mee

Parklane Zha Yun Tun Mee shifted from a stall along North Bridge Road to their current location at Sunshine Plaza. Unlike most wanton noodles stall that drench their noodles with either chilli sauce or ketchup, the wanton mee here is soaked in a sweet, dark sauce. Fried wanton here is a must-have. Though they are miserably stuffed, the crunch in each bite is highly addictive!

Hope you’ll find our wanton mee guide useful, especially in times when you’re craving for a plate!

MissTamChiak.com made anonymous visits and paid its own meals at the stalls featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to the stalls listed above, OR you have any recommendations!  We will verify and update from our side. Thanks in advance!