Everyone loves their wanton mee and has their favourite place to get their fix. Probably some would point to Koung’s in Geylang as their favourite.

Menu here is simple and straightforward. Wanton mee ($4) and dumpling soup ($3/4/5). I had the wanton mee and requested for additional ingredients (additional $3). It’s rather old school style here. The egg noodles here are firm, thick and springy and I really enjoyed chowing down the noodles. Char siew here is the traditional variant - lean and thin. It’s roasted in a charcoal oven in-house. Although it was lean and had a low fat proportion, the char siew has a sweet, honey taste and tender texture.

I love how they are generous with the lard and the bits are crispy and certainly worth the artery clogging. The sauce is a special concoction of dark sauce, lard and chilli sauce. I had my noodles extra spicy. What’s good is the chilli isn’t so spicy for those who can’t handle their spice and doesn’t mask the flavour of the entire dish.

So what about the wanton and dumplings (shui gao). The wantons have a generous filling of minced pork. Dumplings were decently sized and similar to the wantons except that it had a piece of shrimp and water chestnut. The wrapper was slightly on the thick side and I wished it could be a little thinner and it’d be perfect.