Koung's Wan Tan Mee - Singapore

I have read about this place quite a few times, though most of the food bloggers don't rate them as high as some others that are always in the news, be it family feud lawsuits or million dollar takeovers and talkabout champion roasts from hotel chefs etc. I had also read that this eatery's location, parking is terrible thus the main reason I had delayed coming here though it had always been on my mind. Recently I had lunch with a famous foodie guru and he swears by this stall as the absolute number 1 Wanton Mee in Singapore. So I simply have to come try it. Peak lunch time at 1pm, already warned about the parking, hence I looped into the next street and park hourly charge in a commercial building, prepared for a 10 minutes walk. Upon reaching, since this stall is located in a quaint coffee shop, my first worry is looking for a seat. Luckily there are quite a few free tables and I chope a roadside seat with plenty of light. Then joining the ordering, which you are given a queue card which is helpful, as I just realised I am actually behind 12 orders as the numbering had just rotated to start from 1. As I prepare my condiments, browse about, take some pictures and observe the maestros at work, I can see two masters blanching noodles between cutting up Char Siew slices, while another lady help to assemble plates, another lady take orders, and lastly a lady topping up stuffs and milling about with cleaning tasks, all the while Cantonese banter casually in the air. Five persons working in a small but airy stall in a well oiled operation. My number pinged in less than 15 minutes and that's quite a feat considering multiple orders ahead of me were large family eats and takeaways. First impressions were I had a good luck of the draw, or was it deliberate? My $4.50, the most basic plate of Wanton Mee here, had both fat and lean, both Charred and light Char Siew slices. The accompanying small bowl of soup had 3 plump wantons. Stirring the noodles I can smell a lovely fragrance of lard and their special sauces, and under the noodles I can see plenty of sauces that I can coat the noodles with. Their noodles are proper wanton mee noodles that is thicker than the Hong Kong Style thin egg noodles and executed perfectly Al dente with a good Chew and when blended with the lovely Hong Kong style savoury Char Siew (not the overly sweet, KL style glazed Char Siew), OMG its like basking in Wanton Mee heaven. Now stir in the green chilli and the crunchy little lard pieces (freeflow DIY) everything comes together like a symphony. The eggy, chewy noodles, coated with savoury and sweet sauces, mildly piquant green chilli and airy, crunchy little bite of crispy lard bits. It's an explosion of taste, flavours and texture. Alternate that with a bite of a good size wanton, fresh, porky flavours and smooth skin, a sip of the briny prawn flavoured pork soup. I totally agree, this is the number 1 wanton mee in Singapore!

My personal favourite wanton mee, it is done simply yet with elegance, black sauce and lard oil based as it has been for the last 2 decades since grandma first brought me here. Came on a quiet weekday, noodles were al dente, sauce was balanced, wanton was a savoury delight bursting with umami goodness. The char siew has a consistent char to it which lends a smokey element to the soup version. On weekends or lunch hours, this stall gets packed and waiting times extend. Ordered $5 soup version and $6 dry with extra noodles. Added ala carte char siew for $5. Auntie would give you lard if you asked for it. Forget the kopi or teh at the coffee shop though.

The wanton mee is delicious. As we don't want chilli, it is Tomato based but the noodles are nice and springy, taste of tomato not too overwhelming. Overall a delicious meal.

This is one of my favourite wan tan mee in Singapore. This outlet’s wan tan mee falls in the category which is not coated with black sauce, but is relatively clear. You get a slight coating of red because of the savoury chilli sauce. There is also an option where the stall owner adds additional fried lard pieces on top. After mixing well, each stand of noodle will be generously coated with sauce. You do not get a sense where the gravy flows off the noodles as the sauce is thick. The wan tans are also meaty. Be prepared for a slight wait as the stall is popular. You get a number and you collect when it is ready. Much better system than queuing in line and waiting.

Very tasty and old school taste. Noodles are definitely qq and top it up with its sauce, delicious. Char Siew is delicious too and not the dry type you get in many places.