Wanton Mee $7.50++
People rave about the Wanton Mee in Hong Kong. So when I visited Hong Kong the last time, I made sure I had a bowl there. I came back wondering what the fuss was all about? I felt that our version was still better. But the problem was that I did not eat at one of the more famous Wanton Mee place, so perhaps I was still missing something.
So when Damien told me that the executive Chef at Mak's Wanton Mee is now cooking up the Wanton Mee at Noodle Place, I felt the need to see if the Wanton Mee there would change my mind about Hong Kong style Wanton Mee. According to our makan kaki, PChong, Mak's Wanton Mee is about as good as it gets in Hong Kong, so perhaps I would gain Wanton Mee enlightenment here.
Dried Sole Fish used for Soup Stock
Actually, Hong Kong Wanton Mee should be considered the "Real" Wanton Mee since the Wantons and the noodles take centre stage, unlike the Singapore version where they have to share the limelight with charsiew. The typical bowl of HK Wanton Mee is characterized by a wiry thin noodle in a seafood consomme with large wantons that contain only prawns. The clear soup might not look like much but I was told that it had to be boiled for at least 10 hours and contains pork bones, dried prawn roe and dried sole fish.
The noodles here are specially made for the restaurant using a special blend of flour that is not available anywhere else. The secret is that Noodle House is actually owned by Prima who operates Prima Flour Mills. So they have specially come up with a blend of flour to make the noodles here. As a result, Chef Chui tells me that their noodles are actually better than what they were serving up at Mak's. Indeed, the texture of the noodles are excellent, but what is more surprising is that the noodles can actually soak in the hot soup for half an hour and is still Al Dente. The Wantons are very good, the fillings are generous and they use only fresh sea prawns, so the crunchiness doesn't need to come from the use of bicarbonate. Were the Wantons good? Yes. Was it something I must eat again next week? Not quite. Overall, I thought the bowl of Wanton Noodles was very good but it still did not have the "Pow" factor. I am still left wondering how much better it can get if I actually ate at Mak's in Hong Kong. 4./5
Nicely caramalised Char Siew $12++
If like me, you like to eat your Wanton Mee with Char Siew, then you will need to order some of their charsiew. As you can see from the photo, the Char Siew here is excellent. The marinade is thick, sticky and sweet. You should ask them for the thinner pieces which are slightly charred and coated with treacle like marinade. 4.25/5
Conclusion
So, are you a big fan of Hong Kong Wanton Mee? Then perhaps you can share with us what you think of this particular bowl at Noodle Place. I personally would still go for my Singapore style dry Wanton Mee with Charsiew. But is it just because I haven't tried the best ones in Hong Kong?
Noodle Place Restaurant
176 Orchard Road
Centrepoint #01-53/56
Singapore 238843
67333171
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25 comments:
It is hard to say if Hong Kong's wanton noodle is better than S'pore. Each has it own characteristic. Being brought up in HK, I am sure vote for HK's wanton noodle, springly and the wrapped prawn wanton. But that's subjective. I believe many S'porean, like you, like the local style wanton mee with char siew and tomato sauce base.
Who care about what type of wanton noodle one is having, the most important thing is he is enjoy eating his choice.
Fm
Both are very different and I heart both equally. Can even eat both at the same time. Yum yum...
well im not sure how good is sg wanton mee but i definitely prefer the hk version compared to the msian version despite the char siew missing on the plate.. the wantons are to die for.
Hmm! Centrepoint isn't too far away from where I work. Will check it out next week.
I only like the HK wantons, nice succulent prawns in their wrappings, somehow not the noodles, too wiry. Crystal Jade's nice plump wantons.
Being Singaporean, guess I like tomato/chilli sauce with my noodles and a little piece of cut vinegared green chilli to accompany every meat filled wanton. ;-)
Hmm... I guess I was lucky. All the wanton mee places I walked into in Hong Kong kicked the asses of our local version in terms of noodles, wanton and soup. The wanton especially is how it should be. But of course, it's a matter of preference.
I think the only thing both versions have in common is their name. I kind of treat them as separate and distinct dishes, and I feel much happier since I did that cos both have their own distinct flavour profile. Yes, Mak's noodle in HK are the bomb, so I will go try this soon.
- who
I prefer the SG version cos I too, do not understand the fuss over HK version. Probably I did not get to taste the better ones while I am in HK but I definitely likes our dry version (with tomatoes sauces, 'bak you po' and crisp green cut chilli to go along) than the soup version of HK.
I would say each has its own flavor and to each preference.
To most Singaporeans, the wanton soup in HK isn't tt tasty and to some, is too bland. But If you get to taste one the soup just nicely flavoured with the bouncy noodles and crunchy wanton (with springy prawns, waterchestnut) it is simply a perfect match!
Those in Singapore is more heavily flavoured and comes with the Char Siew, an added flavour, but most often the wantan is more of wantan skin, except for those from crystal jade?
Personally I love the HK style best. And I prefer the Malaysia style VS. Singapore style as I love it with the black sauce rather than the tomato sauce.
Next week sure go try it! : )
I tried the HK's version, though Mak's was closed that evening, I had TCK's on the same road.
And the plump, juicy and crunchy prawn wantons were definitely captivating. So much so that I had to find similar wantons here, to no avail.
im not an expert for wanton mee and i never had authentic HK wanton mee before. i been to this restaurant 2 times and im not impressed by the food at all. not trying to compare sg or hk just by the taste of the food.
i really miss one cantonese restaurant in raffles city and its no longer there. fook yuen at level 2. almost everything is nice. i doubt fook yuen still in singapore.
Hmmmm, still waiting to hear from someone who has eaten at both Mak's in HK and here at Noodle House. If it is really better there, please let us know why?
Ok, will try out noodle place in a few days time and let you know. I have just returned from HK so my Mak's noodle memory is still quite fresh :)
- who
Yes! Look forward to it who!
I too feel that they are both two different things altogether.
However, I think(or rather, prefer) that the noodles cooked up in HK are better than those in Singapore!
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Comparing Mak's with Noodle House, I was sorely disappointed by the latter.
Probably due to the flour, the noodles were markedly different from what I had at Mak's.
The prawns, the skin (different flour again, no?), the soup base did not impress. Maybe it's the produce?
The whole package din come together for me.
Honestly, I felt no difference from Crystal Jade, in fact I think they do a better version anytime - their soup is more robust.
They are probably the closest I can get to HK style wanton mee here in SG.
Mak's still reigns as my golden benchmark for wanton mee.
Sg version is just different. Grew up loving it.
But I have come to enjoy the HK version more!
In HK, I prefer 池記 wanton noodles. There is an outlet just across Times Sq at Causeway Bay.
I have eaten Noodle Place wonton noodles last time and thought it's ok only. So it's an improved version? Shall go try soon though I am on a diet and noodles are actually not allowed hahaha. But Centepoint is very near my work place and YES! I have eaten at Mak's noodles in HKG :)
Ok, I wish to recommend the wontan noodles at Imperial Treasure at Triple One Somerset. I think the broth is done very well, noodles al dente and no starchy taste and wontans are huge and fresh and meaty :)
There's a food maxim that states, "the simple dishes are the hardest to do right"; part of that is because these dishes are comfort food and each person has their own memory/standard on how this should be. HK style won ton mein is included in this category. I live in San Francisco and even here, it's impossible to find WTM that matches Mak's or Tsim Chai Kee. I like the SG dry version which reminds me more of a plate than a bowl (especially at Bugis) but I'm looking forward to a visit to Noodle Place next month when I return to SG.
Haven't tried Mak's from Hong Kong, but you have got to be kidding me if you say Crystal Jade's version is better than Noodle Place. Noodle Place's version has far superior noodles and broth. Got to admit though that apart from the wanton mee, nothing else is very good at Noodle Place (this is where Crystal Jade shades it). Will try Imperial Treasure next for a complete comparison.
2 other places in Singapore that can give Noodle's place a fight for their money are Old Hong Kong at novena square 2, whose porkchop baked rice can also give anyone a fight for their money, or jade palace in forum galleria.
I see it as such. The Sg version of wanton noodles is like fast food. It wacks you in the face with the usual flavours your taste buds look for.
Mak's noodles is far subtler and far more refined. The flavours need to be coaxed and appreciated. furthermore, a key component of the experience is texture. someone here was dissing the wiry noodles but thats missing the point. The noodles are not kneaded but are pressed.It takes a noodle master hours of hard work using a long wooden pole to mannually press the dough into the desired texture.
Singapore Wanton Noodle is definitely outclassed by HK version especially the one at Mak's...quality of the noddle, wanton and broth. The wanton is plumpy and juicy. Prawn quality is just excellent.
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