Koung's Wan Tan Mee - Singapore

The food here is incredibly tasty and has a classic flavor. The noodles have a perfect chewy texture, especially when paired with their delicious sauce. The Char Siew is also wonderful—definitely not the dry kind you often find at other places.

The wanton mee was delicious! We chose a tomato-based sauce instead of chili, and the noodles were perfectly springy. The tomato flavor was just right—not too strong. Overall, it was a delightful meal.

This is one of my favorite wanton mee places in Singapore. This outlet serves wanton mee that is not covered in black sauce, but rather has a relatively clear appearance. It has a slight red tint from the savory chili sauce. There's also an option to have additional fried lard pieces sprinkled on top by the stall owner. After mixing everything well, each strand of noodle is generously coated with the thick sauce, which clings well and doesn’t drip off. The wantons are also quite meaty. Be prepared for a bit of a wait, as this stall is quite popular. You’ll get a number and can collect your order when it’s ready—much better than waiting in a long line.

On a peak lunch hour at 1 PM, I was forewarned about the parking situation. I ended up looping to the next street to park in a commercial building, ready to take a 10-minute walk. When I arrived, I was concerned about finding a seat since this stall is situated in a cozy coffee shop. Thankfully, there were several available tables, and I managed to grab one by the roadside with plenty of sunlight. After taking my seat, I joined the line to order. They give you a queue card, which is quite handy—I realized I was actually 12 orders behind as the numbers had just rotated back to 1. While I waited, I prepared my condiments, snapped some photos, and watched the skilled staff at work. I spotted two chefs blanching noodles while slicing up Char Siew, a lady assembling the plates, another taking orders, and someone else managing the cleaning, all while engaged in casual Cantonese banter. Five people were working harmoniously in a small, airy stall—quite an impressive operation. My number was called in less than 15 minutes, which was remarkable considering that many of the preceding orders were for large families and takeaways. First impressions? I felt fortunate, whether by luck or design. My $4.50 plate of Wanton Mee was the most basic option, featuring both fatty and lean, charred and lightly grilled slices of Char Siew. The small bowl of soup came with three plump wantons. As I stirred the noodles, the beautiful aroma of lard and their signature sauces wafted up, and I could see plenty of sauce underneath that I could mix into my noodles. The noodles themselves were classic Wanton Mee noodles, thicker than the thin egg noodles typical of Hong Kong styles, cooked perfectly al dente with a delightful chew. Combined with the savory Char Siew (not the overly sweet, glazed kind from Kuala Lumpur), it felt like I was in Wanton Mee heaven. Adding the green chili and crunchy bits of lard (available for self-service) brought everything together like a symphony. The eggy, chewy noodles, coated with savory and sweet sauces, along with the mildly spicy green chili and airy, crunchy bites of crispy lard bits created an explosion of taste, flavor, and texture. Alternating bites of the sizeable wantons—fresh, porky, and smooth—and sipping the briny, prawn-flavored pork soup sealed the deal. I wholeheartedly agree: this is indeed the number one Wanton Mee in Singapore!

This is my personal favorite for wanton mee. It’s prepared simply yet elegantly, featuring a black sauce and lard oil base, just as it has been for the past two decades since my grandmother first introduced me to it. I visited on a quiet weekday, and the noodles were cooked al dente with a well-balanced sauce. The wantons were a savory delight, oozing with umami flavor. The char siew had a consistent char that added a smoky touch to the soup version. On weekends or during lunch hours, this stall gets quite busy, so expect longer wait times. I ordered the soup version for $5 and the dry one for $6, adding extra noodles, and also got some char siew a la carte for $5. If you ask, the auntie will give you some lard as well. However, skip the kopi or teh at the coffee shop.