Chef Kang’s Noodle House

This is definitely one of the best wanton mee that I have eaten in Singapore. I can taste the meticulous effort to maintain the quality and standard of each component. Noodle is Q, vegetable length synchronized, char siew is soft tender and flavorful, park lard is evenly sized and crispy, chili has good texurure and sufficient spice, wanton is big and juicy with meat and prawn filling, soup is thicker than other and richer. Overall, it is just an excellent bowl of wanton mee. I appreciate that they continue to keep the standard.

Tried Chef Kang Noodle at Jackson Square finally without much queue at a non-peak hour. The noodles were springy and nicely al dente, with a decent portion overall. The special wanton dumplings were pretty good, with prawns inside that gave them a nice bite. The char siew was honestly the weaker part though, quite fatty and not particularly memorable in my opinion. There can be a long queue during peak hours, and some items sell out pretty fast, so it’s probably better to go earlier if you want more choices. Overall, a decent bowl of noodles, with the wantons being the highlight for me.

Today I finally get to try after several failed attempts. At 9.30am, we're 1st one in the queue. Ordered the standard dry noodle with charsiew and wanton. It was beyond my expectations, every single items are done to perfections. Starting from the al dente thin noodles, caramelised smokey juicy tender charsiew, to the big round wanton generously filled w. black fungus prawns chestnut pork. All the tastes, flavours and textures blend together perfectly well. Definitely worth the trip and will come again to try the soup(milky & porky) version . Well done, keep it up.

We were there before 11.30am on a Saturday. Waited for about 15 mins to order and got our food another 5 mins later. Noodles are the dark sauce kind. We ordered 1 normal and 1 abalone and to my disappointment, the abalone tasted like the imitation one (not recommend to pay extra for that). Soup was different, does not taste bland and also slightly peppery. The wontons, however, weren't to my liking as there were 韭菜 (leek/chives) in them. If you're someone who love 韭菜, then you'll enjoy the wonton. Note only 2 were given per noodle order. The char siew were good, with half fat/lean proportion and delicious sauce. Seats were not plenty, with quite a few large tables, so I'm guessing if you come during peak hours, be prepared to share tables. Oh and there were ants 🐜 on the tables, there were quite dirty with no one cleaning (or at least I didn't see anyone cleaning while I was there). Overall, it's quite alright but wouldn't make me wana come and Q for it, also, we felt very thirsty after eating it and drank alot of water.

Chef Kang Wanton Mee gets the essentials right. The noodles have a nice springy bite, but the highlight for me is the sauce. It's rich, savoury and coats every strand beautifully, making the bowl simple yet satisfying. The wantons were another pleasant surprise. Unlike the usual pork-only filling, these had a noticeable prawn flavour, giving them a sweeter, fresher taste and a better bite. Personally, I'd say they're closer to dumplings than traditional wantons, but they were delicious nonetheless. The only downside was the service. The staff came across as rather aloof during my visit. I understand that it can get busy, but I do hope they can be a little friendlier, as it would make the overall dining experience much more enjoyable. Would I return? Maybe yes, maybe no. The food is good, especially the noodles and the prawn-filled wantons, but there are plenty of comparable wanton mee stalls around. I wouldn't make a special trip for it, but if I'm nearby, I wouldn't mind dropping by for another bowl.

Hands down one of the strongest wanton mee contenders in SG! Starting off with a hearty & generous bowl of wanton noodles topped up with succulent, well marinated char siew pieces, it’s almost hard to put the chopsticks down once you start! Together with delicious pieces of wanton bathed in the most unassuming broth yet bursting fully with flavour, fully complements the entire experience! Would definitely recommend this place to all who seek a hearty & homey bowl of wanton mee! (Also the queue starts forming pretty early!!!!!!!!)

Their food is excellent. The min 30min queue (my longest is 1.5hrs) is a testament of their popularity as a Michelin recommended wanton mee shop. The noodles are “bamboo beaten” that results in a sharp crisp bite of thin egg noodles. Classically Cantonese. The black sauce with pork lard is more Malaysian style. Not a deal breaker. Some may find it too sweet. Char siew is roasted with a marinade specific to Chef Kang. Not HK, not Malaysian. It is what he thinks is best served as his version of char siew for char siew noodle. Personally, the star are the wantons. They are the real deal. chef Kang knows what a real wanton should be like. Stuffed to the max with prawn, pork, wood ear fungus, water chestnut and a dash of white pepper. Local hawker’s wantons have nothing on Chef Kang’s juicy stuffed version. To satisfy cravings, I have a whole bowl ($8.50) of 8 wantons in soup to go with the noodles. Overall, people come for the $7 wanton char siew noodle. Some come for the char siew ($13 per plate). Some for the wantons. Some order all- for themselves. Sometimes be prepared that they will not sell wantons alone when stocks are low. Pro tip: ⚠️30mins queue. Week day from 10:30am. ⚠️1-1.5hr queue. Weekend from 10:30am onwards ⚠️Avoid visiting whenever they go viral on socials. The queues will be much longer because the tourist crowd will be there.

Came here for the famous chef Kang name. Been seeing lots of videos of his cooking. TLDR: Is it worth all the drive here? Probably not. Noodle : Classic black sauce noodle. The sauce is at the bottom. Noodle texture is good. Char Siew: soft in texture. Not too fat but definitely not the “glass char siew”. It’s more like in between typical lean meat char siew and the “glass char siew” that melts in your mouth. Nothing to shout out for, I think it could be better if they slice it to half the thickness. Wanton: it’s nice, big and juicy. Texture is amazing and taste is good. Except for the coriander taste it’s a little too pungent? Soho is very flavourful. I like it. Overall 4 star. “Michelin” worth it ? Only if the Char siew is better. Can find better char siew at some places. Tips for eating: mix and let it sit for a while to let it soak up the flavour!