Next to Fried Hokkien Mee, Chai Tow Kway and Chicken Rice, I reckon #WantonMee is one of the most subjective of hawker dishes out there. Everyone has a favourite stall they swear by, and are more than happy to list the evidence as to why it is so whenever the topic is tabled. Of course, there are no right and wrong answers because at the end of the day, our tastebuds simply gravitate towards the version we find most pleasing 😊.
Topping my own list of go-to’s when the craving hits is #JooChiatAhHuatWantonNoodle which is located in the basement of Dunman Road Food Centre. For those of you who’ve followed me on Instagram for a while, you’ve likely seen me share about it quite often on my Stories. Anyway, I’ve been a regular customer since they started because I had recognised the owner - he use to work side-by-side with the original ladyboss (I’m guessing they are related) of Hong Mao Wanton Mee when they were at Tembeling Road (I was such a huge fan!) before she retired and sold the business to a couple of her regular customers.
For me, Joo Chiat Ah Huat’s wanton mee tastes the same as Hong Mao’s. From the al dente noodles to the sauce (which is a bit darker than most) to the unique tangy chilli sambal, it’s a combination I enjoy immensely. While their lean slices of char siew are acceptable, their handmade wantons are scene-stealing with tastily-seasoned fillings and very smooth, soft skin. Our modus operandi is to add on an order of their wanton soup to share, so we can feast on more of those silky parcels. A plate of this stall’s braised chicken feet is another must for us because they do an extremely tasty rendition that includes frying the chicken feet before braising them in an aromatic sauce concocted from sesame oil, black soya sauce and ginger.
If you plan on trying the food from here, my advice is to arrive early, like in the morning or before 1pm to be very safe. And be prepared to queue.