The 10 Best Wanton Mee in Singapore for 2022

Coming in on our 1st spot is Ang Mo Kio 453 wanton noodles! First off, their charsiew were chunky, amazingly tender, well caramelized, savoury and sweet. Noodles were well blanched, and held well to their awesome sauce mix. Definitely a healthy dose of lard oil for the extra fragrance, and an array of other sauces that weren’t overtly added that obscures the senses. And the mixed in chili ain’t too spicy. There was a sprinkle of tiny chunks of crunchy, cripsy fried pork lard for the extra texture and flavour. So delicious! 3 wantons were given, and they were plump, savoury, but lacking on texture. Still yummy though.

Second place goes to the famous Ji Ji Wanton Noodle Specialist. Their char siew is so tender, it certainly provides a depth of texture and flavour to every mouthful of this bowl made in heaven. Just look at the crispy and light pork lard. The layers of flavour and texture in one bowl is simply amazing. Further adding to texture depth are their crispy deep fried wantons.

In 3rd place, we have Chef Kang’s wanton mee. This had got to be one of the best wanton mee we had, particularly their famous char siew. Char siew slices were thick and chunky, caramelized on the exterior, sweet and savoury. Its interior was delectable and lucious, almost creamy and melts in the mouth char siew. Fatty yet not off putting, it was the epitome of how char siew should be. Absolutely accentuating and satisfied. Noodles were not the usual mee kia with strong alkaline taste, but rather smooth and chewy, yet held up its glorious sauce mix, giving off a pleasant sheen.

Coming in at 4th place is Huang Kee (黄记) Hong Kong Style Wanton Noodle. Their sauce was the central ingredient in making this vibrant dish pop. It was thick, subtly sweet and savoury, full-bodied and intricate. Coupled with their chunky char siew which were sweet and distinct, it was a match made in the heavenly kitchen. Rarely would you find other vegetables except for the usual cai xin. 

Coming in at 5th place is Bei-Ing Wonton Noodle. Char siew were definitely the main star of Bei-Ing wanton noodles. Although lacking with fat ratio, consisting more of lean meat, it was perhaps one of the tenderest lean char siew we had. Their char siew was succulently tenderlicious, oozing with juice and sauce, with caramelizing action around its edges. Sweet yet savoury, almost velvety smooth texture yet meaty and hearty, generous with a good thickness to each slice. Definitely a healthy healing element to any soul.

Coming in at sweet 6th spot is KSure Come Back Wanton Mee. Served in a classy black bowl with an array of distinct colour combination plated. Deep green hongkong kai lan which were crunchy and lovely to have besides the usual xiao bai cai or cai sim. Noodles were the usual mee kia which were springy and chewy, but with an amazing sauce mix blended in. Sauce mix had the essence from their unique and distinctively effusive char siew. Smoked char siew, with rich smoky flavour was simply a notch above what we had so far.

At 7th place is Koung’s famous wanton noodles. As we dig into our wanton noodles, the aromatic noodles laden with pork lard was perpetual and effusive. Its sauce mix was slightly greasy but necessary for their distinctive identity and taste. Noodles were springy and chewy, covered beautifully with their gorgeously concocted sauce mix. Irresistible and addictive noodles that Koung’s wanton noodles’ hedonistic power that assaults the senses.

Sliding in at 8th spot is Koung’s famous wanton noodles. Noodles used at Hua Kee was the thicker and chewier noodles version, not exactly as springy as the usual mee kia, but definitely has more mouthful. Topped with lots of fried shallots, it brought out the needed crispy texture and shallot flavour to the noodles and char siew. Char siew were tender and marinated delicately for the amazing savoury and sweet taste. Although lacking in the charred or caramelizing aspect, it had the needed alluring taste of char siew that can be enjoyed with its delectable noodles.

Coming in at 9th place is Ah Wing’s Wanton Mee. Ah Wing’s wanton noodles had a different touch compared to most other wanton noodles in Singapore, and perhaps because the owners originated from Hongkong. Noodles were the usual thin mee kia, springy and accentuated with their unique sauce mix. It wasn’t thick nor greasy, but harmonious with a runny consistency. It had a rich presence of soy sauce, almost resembling soya sauce chicken.

Finally at 10th spot is Wen Kang Ji Wanton Noodle 文康記. Beautifully plated with their gorgeously roasted char siew laid on top of bright and irresistibly looking noodles. Char siew were generously sliced with thick chunks, fat to lean ratio were evenly distributed, with the fats almost melting in our mouths. Each piece of char siew was tenderlicious, savoury and delectable, almost addictive. Noodles were thicker than the usual mee kia. From our observations, this is usually the kind of noodles that the popular stalls used.