Chef Kang’s Noodle House

Absolutely lives up to the Michelin Bib Gourmand recognition! Even past peak lunch hours, the queue here tells you everything you need to know. The menu is intentionally kept simple with only 3 options, proving they focus entirely on quality. The Hong Kong-style noodles are remarkably smooth, springy, and tossed in a rich, savory sauce that coats every strand perfectly. Unlike standard wanton mee stalls that use plain boiled pork, their char siew is genuinely barbecued—smoky, beautifully caramelized, and charred right at the edges. The real showstopper, though, has to be the wanton. They are incredibly plump, massive, and tightly packed with filling under a thin, delicate skin. If you want something even more indulgent, the version topped with a generous portion of shredded abalone is highly recommended. Every minute in line was completely worth it!

Solid 8/10 Noodles springy. HK thin style with a slight touch of Al Dante Love the wonton. They added chestnut and stuff inside. Very well made Charsiew is solid as well. HK style roast. Fat and lean. Really a solid bowl of wonton mee. So... The -2. 1.)The black sauce hk/Malaysian style. Abit too sweet for my liking. I prefer the plain style 2.) open air without Aircon so can get quite hot in Singapores weather. Will revisit if I'm in the area. But probably won't travel all the way just to satisfy my wonton mee craving.

Good bowl of noodles, probably one of the best wanton mee in Singapore. The charsiew is obviously the star of the show with the right amount of fat and meat, though I'll prefer a bit more char to the exterior. The bowl I ordered comes with abalone slices, which pairs well with the noodles, but increases the price significantly. There is enough lard to impart a satisfying crunch and flavor to the noodles. Waiting time is quite long though. Started queuing at 11 on a weekday and I already have to wait around 30mins. Not sure if I will want to queue longer than that.

Queued around 40mins on a random weekday afternoon for this bowl of wonton mee and I'm glad that it did not disappoint. Everything was perfect - the charsiew, the wonton, the noodles. The honey glazed and slightly charred charsiew has the perfect mix of lean meat and fat such that you won't feel cloying after having a few pieces. The puffy ginormous wontons were stuffed with so much ingredients that every bite was so mouthful and flavourful. The noodles were cooked al dante and every strand was evenly coated with their home made sauce. Pro tip: get extra charsiew to go even if you are solo dining. You'll thank me later.

Another Michelin Bib Gourmand conquered! Went to Chef Kang’s Noodle House at around 10am on a weekday and was glad there was almost no queue (it started building up after 10:30am). The noodles were nicely springy with that good QQ bite. Mix it thoroughly with the black sauce for a complete taste. The char siew came with generous layers of fat and a nice char, which gave it a rich, juicy flavour. The wontons were plump and filled to the brim. That said, the portion felt a little stingy: only 2 wontons and just 6 pieces of char siew. For $7, I was hoping for slightly more generosity, especially with the toppings. Not the best wanton mee i have had so not sure whats the fuss about it.

Less explanation about the taste as most had described. Generous portion of vegetables given which i like. If i were to nitpick would be the 80% fats on one of the char siew can be better trimmed off. Sorry chef 🫣 Recommend to visit opening time or after lunch hour 1:30pm onwards. Is it worth your time to queue for? Straight yes for me but strategically. I dislike queue that is too long-time is money 😉 Is it worth $7 for the wonton mee or $13 for a plate of char siew? 100% yes for me. Taste is subjective, if you got limited time don’t make yourself unhappy.

Chef Kang’s Noodle House serves Cantonese style wanton noodles by Michelin starred Chef Ang Song Kang. Got the standard S$7 bowl with jook sing/竹昇面 noodles imported from Hong Kong. The noodles were nicely springy & al dente, without that overpowering alkaline taste you sometimes get. Tossed in a simple but tasty dark soy sauce. Char siew leaned more towards the lean side, with slightly caramelised, lightly charred edges - still pretty tender. The crispy pork lard cubes were a nice touch, super crunchy & added extra flavour. Comes with a separate bowl of rich, milky broth. Wontons were plump & generously filled with pork, shrimp, black fungus, & water chestnuts - nice bite with a bit of crunch. The shrimpy sambal chilli is quite shiok - spicy with a strong hae bee/虾米 flavour that gives a solid umami kick. Waited about 25 minutes for the food though. Will come back once in a blue moon when craving HK style wanton noodles.

Was here earlier on to tryout so call SG no.1 wanton mee. Verdict as below. Supporters dun hate me for my straight pov. Char siew is good but not the best. Each piece is thick n succulent enuff Soup is dam umami. Straight can taste it's a chicken thick broth. Dam power Vege as usual, old, bitter and a bit hard to chew type. Can't blame them. Local cai XIN always such quality. Noodles is infuse with sweet black sauce. Nothing special or out of ordinary except it's cook ripe and not the half cook type. 1 bite and it's just right type. Can't really taste the so call 竹笙面 handmade type. Haters don't hate me for the honest comment as really many stalls out there can perform such noodles quality. Just my pov. Is it Worth the hype to come down here specially for it? Not really, especially see the long Q oredi sianz half. Personally Q about 50 minutes for it for today trip. Due to weekend could be more people flocking down to tryout especially now they have videos on media and people start sharing them. 😁 Damage for it is $7 per set, with parking charges $1.41. So total damage is $8.41 Personally pov, ponggol pcm that Thai wanton mee is stil my ranking no.1. don't get me wrong, pcm Thai wanton mee also can q up to an hour for weekend but every bite is more worthiness then coming down all the way to this hidden kpt. 🙊