Wanton Noodle House – Local Recipes Passed Down Through Three Generations!

You can’t go wrong with a good plate of traditional wanton mee, especially when it’s made according to a long-standing family recipe that’s steep in tradition. Wanton Noodle House has been dishing out plates of yummy wanton noodles at their eatery in Simpang Bedok over the last seven years, with a score of local mains and sides that see an equally winning response from new customers and regulars alike. 

The quaint eatery is currently helmed by third-generation owner Cindy Chua, and her mother who learnt the ropes of cooking up traditional wanton mee from her own mother during their pushcart days. Just about every item on their menu is made from scratch right in their kitchen — from the freshly-made radish cubes for their carrot cake to the sauces for a variety of dishes. 

You’ll definitely be spoilt for choice here —  there are too many enticing dishes to merely settle on just one. We’re talking Shrimp Dumpling Noodle ($5.50/6.50), Braised Chicken Feet ($6), Ngoh Hiang ($2.50 per piece, three pieces for $6), Chicken Wings ($2.50 per piece, three pieces for $6), Pork Chop ($8) and Fried Prawn Cake ($8), just to name a few. 

Beginning with the dish that started it all, the Wanton Charsiew Noodle ($5.50/6.50) saw springy noods bathed in a delicious chilli sauce mix that had a good blend of smokiness and spice. While the house-made chilli sauce (which took at least two and a half hours to make) remained the same as it’s been back in the stall’s heyday, tweaks have been made when it came to the noodles. 

The noodles had an ideal softness to them in the old days, but Cindy mentioned that lately, the younger generations prefer a degree of QQ-ness for their noodles and they’ve adapted accordingly. I’m definitely not complaining cause those were some pretty good noodles! 

The slices of char siew weren’t sliced too thinly and had a nice hint of sweetness. As for the accompanying wantons, the fillings weren’t quite as tender as I would have liked but the fried version had its own redemption arc. 

The Fried Wantons ($5.50) were shatteringly crispy and while the fillings here were just a tad dry, the wantons as a whole went well with the spicy and peanut-y chilli sauce on the side. 

A dish that stood out to us was the Braised Pork ($8/10) which boasted thick slabs of braised pork belly that beautifully showed off striking layers of meat and fat. The pork was well-infused with a myriad of spices and exuded a bounty of aromatic flavours. It was also interestingly paired with a Thai-style chilli sauce. 

Yet another dish that I didn’t expect to stand out was the Fried Carrot Cake ($5.50). The well-seasoned radish cubes were fried to perfection and had plenty of chye poh (preserved radish). It also had a whiff of what tasted like oyster sauce. The chilli on the side packed a good punch and this is something I’d order again. 

For something that’s soothing on the stomach but guaranteed to fill it up, the Shrimp Dumpling Soup ($5.50/7.50) is the way to go. The broth had a herbal flavour profile, and the bowl was topped up with large dumplings that have been well-stuffed with a hearty filling with bits of crunch and a tinge of herbs. 

It’s heartening to see (and taste) how much heart Wanton Noodle House puts into their dishes and have successfully retained the key flavours of family recipes that have been passed down from generation to generation. Definitely one of the more underrated places in the neighbourhood so be sure to pop by!

MissTamChiak.com made an anonymous visit and paid its own meal at the stall featured here.

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