Chef Kang’s Noodle House 江师傅面家 (Toa Payoh)

I went on a saturday lunchtime and queue moves relatively quick. The noodles were slightly tough for me. The items in the bowl were all cold. The char siew was nice and had a good mix of lean and fat meat. Topup $5 and you get a generous portion of abalone. The black sauce doesnt make the noodles too salty or oily. They serve a small bowl of hot soup with 2 wantons. The wanton had meat, shrimp, black fungus and corriander. The soup tasted peppery.

I guess it's extremely difficult to be mindblown by a same thing. This felt really premium the first time, and although still good, this time I ate it up casually.

At Jackson’s Place. Supposedly listed in 2019’s Michelin Guide.
There was no queue. $6 for the regular portion.
The noodle is cooked al dente, nice and crunchy. The wonton is shaped like a ball, sufficient ingredient, tasted ok. The char siew looks good with a good mix of lean & fats, however the meat is just too dry and hard to eat.
There’s generous amount of lard, nice and fragrant.
Still worth a try.

It’s been 3 years since I last had the wanton mee here, and I’m glad to report that it’s still as good as ever! The price for a regular plate of wanton mee is now $6 ($1 increase from 3 years ago), but this is reasonable. The two stars of the show are the egg noodles that have a springy texture, and the char siew that’s fatty and well charred! The wantons are quite plump too!

The wonton was also really huge, and I was surprised to find a whole prawn in it! Really flavourful wonton, which I thoroughly enjoyed as well. The soup was milky in colour, and was slightly peppery and flavourful, definitely great to go with the noodles!

Not to forget the generous amount of pork lard that made the entire bowl even more flavourful! Overall, it's definitely worth a try 😍!

Overall Rating: 8.5/10

Char Siew was so-so for me tho - those who like their Char Siew fatty would enjoy this, although I really appreciated that it wasn't cardboard charsiew that was used 😂.