Slurpelicious Egg Noodles – so good you should eat it on its own
That aside, the Wanton Mee still tastes the same as it did when I tried it in the original coffeeshop in Joo Chiat. The focus of Fei Fei Wanton Mee has always been on the noodles which is best enjoyed plain with a slice of pickled green chilli. I had a chance to try the chilli version, the black sauce version and the chicken feet sauce version but the one which really brings out the flavour of the noodles is the plain version which is flavoured with just a dash of light soy sauce and fragrant oil. If you have not tried eating plain noodles with pickled green chillies, I suggest you give it a try. It was a trick that I learnt from the noodle maker himself, Vincent. The Char Siew is still the same red poster coloured charsiew whose primary function is to add colour to the bowl of noodles. The wantons have actually grown bigger than the last time and still just as flavourful. Now they have also added deep fry wantons which gives you the crunchy contrast to the chewy noodles. Overall, a satisfying bowl of noodles for those who place top priority on the noodles. 4.25/5
Vincent tells me that he and his brother have reconciled and he has even helped his brother improve on the quality of his noodles. So now you have two 24 hour Fei Fei. One in Joo Chiat Place and the other at Ubi and a happy family.
During my Ramen Rampage, I have developed a healthy respect for the humble egg noodle. When it is done right, it is the star of the bowl rather than the staple. Try smelling the noodles before slurping it into the mouth as quickly as you would Ramen. It adds an extra dimension to the enjoyment of the noodles. I think we should enourage those who still strive to make their own noodles and I would love to see restaurants in Singapore where the noodles are made fresh at the premises, just like some of the Ramen-yas, wouldn’t you?
Part 1 of the Tale of Two Wanton Mees is found here