Chef Kang Noodle House: Michelin Star Chef Wanton Mee
What can you expect when a Michelin star chef makes a humble dish like wanton mee? Well, you would expect that every component of the dish to be meticulously sourced and prepared. The noodles, for instance, are specially imported from Hong Kong. They are full egg noodles with very little “kee” smell and when cooked […]
You probably know about kolo mee from Sarawak but have you heard of "kampua" mee (干盘面)? Kampua noodles are specialty of Sibu and is essentially the straight version of kolo mee. Like kolo mee, it is made without the addition of "kee" or alkali so the texture and the flavour of the noodles are quite different from our local mee kia.
The hawker mindset is slowly but surely changing, and we have the internet to thank! Gone were the days when people had look for a master to teach them how to cook certain dishes. Millennial hawkers now learn to make charsiu via the internet! This was the case for our three hawker heroes today who based their charsiu on my charsiu recipe which I spent 9 years perfecting!
If you made a list of the top ten most popular hawker foods in Singapore, there is no doubt that wonton mee will be on the list. Wonton mee is comfort food for many Singaporeans and there are many competent stalls around. It is not easy to make a list of the top 10 wanton mee in Singapore because when it comes to wanton mee, different people have different preferences.
There are few hawker stalls that are as polarizing as Kok Kee. Some people love it, some just cannot stand it. The people who love it would patiently stand in line and order their noodles with the respect and demeanour of a primary school student asking for teacher's permission to go to the toilet.
There are five components in a plate of wanton mee. 1. Noodles, 2. Char Siew, 3 Wanton, 4, Sauce, 5 Chilli and ok lah, 6 if you count the soup. So far, I have yet to find a stall that gets all 6 components right. I have endeavored to find that elusive stall in the past […]
Our Singaporean hawkers seem to be more sedate than their Malaysian counterparts. Every time you see a video clip of a hawker doing some outrageous stunt, it is more likely to be in Malaysia rather than Singapore. Just take a look at this Teh Tarik and this Roti Prata man! Maybe it reflects on the […]
Food centres within industrial estates are great places to discover food that is cheap and hearty. However, such places often remain out of the radar of the general public as most of them are more difficult to access. I hardly get recommendations from readers about such eateries and so I was quite surprised that Blk […]
Joo Chiat Ah Huat Wanton Mee: Ang Moh Resurrection
Ang Moh Wanton mee might not be the best Wanton Mee around in my books, BUT, it earns first place as the Wanton Mee with the most die hard fans. It is incredible the number of people who have written to me ever since they reopened their doors in June this year. Most of them […]
One would think that something like raw fish noodles is a modern day dish born out of our country’s increasing fascination for Japanese cuisine and attention to healthier hawker food. But that is not entirely true. Raw fish salad has been around even before the current Japanese food craze and it has been traditionally eaten […]
Redring Wanton Mee: PhD Wanton Mee & Mid Life Hawkerpreneurs
This Stall is Closed I have always lamented the fact that I can’t get the perfect wanton mee in Singapore. I know that some people only go for the noodles, while others place more emphasis on the charsiew or wanton. But why can’t I have it all? Good noodles, good sauce, good charsiew and good […]