Tucked away at an industrial building in Toa Payoh, @chefkangnoodlehouse is a nondescript hawker stall that’s run by two proteges of Chef Kang’s, a Michelin-starred Cantonese restaurant. Hawking a local favourite - Wanton Mee (Dry Version Only), the waiting time is pretty short despite the steady flow of customers streaming in. Not exactly sure about weekdays though…🤔

👉Noodle with Char Siew & Wanton - SGD6

Topped with the chef’s signature fatty char siew, parboiled mustard greens & crispy pork lard, the “jook sing” noodles used are specially imported from 🇭🇰, and drenched in top-grade naturally fermented black soy sauce. Not to forget, it comes with a bowl of milky rich soup and two plump wontons which are filled with shrimp, minced pork, water chestnut and black fungus. For the soup, did you know they used at least 10kg of old chicken and 3kg of chicken feet, boiled for at least 4-5 hours at high temperature to extract all that goodness?🤩

I liked how I was able to truly appreciate the quality of each component of this dish, down to even the freshness of ingredients used in each wanton. Special mention goes out to their noodles which were light, springy and didn’t have that strong alkaline taste.

Rating: ⭐️⭐️⭐️⭐️⭐️

📍Chef Kang’s Noodle House
Block A Jackson Square
11 Lor 3 Toa Payoh, S319579