Ah Kiat Wanton Mee – Springy Noodles and Juicy Dumplings in Bedok

Nestled in a tranquil neighbourhood, Ah Kiat Wanton Mee at Blk 538 Bedok North Food Centre draws snaking queues of eager foodies who come specially for their wanton mee.

Curiosity got the better of me, and I sought permission to peek into their kitchen. There, I witnessed the artful roasting of their succulent char siew, skillfully prepared within the compact space. The lady boss managed the orders with finesse, while the cook blanched perfectly cooked noodles.

Opting for their renowned Reunion Noodle 全家福面 (S$6), I was pleased with the delightful medley of tender char siew, plump wantons, savory dumplings, succulent chicken feet, mushrooms, minced pork, and springy noodles. As I was finishing my breakfast, I noticed Ah Kiat walking over with a warm smile.

Ah Kiat’s story started in a small kampong in Ipoh, where he eagerly helped out at his mother’s food stall from a young age. Cooking became his passion, and when he came to Singapore, he honed his skills at a roast meat stall. Fate brought him to his godmother, who owned Bai Li Wanton Mee at Blk 538 Bedok North Market and Food Centre.

Under his godmother’s guidance, Ah Kiat learnt the ropes of preparing wanton mee and became deeply inspired to carry on her legacy. When his godmother decided to retire, she bestowed her blessings upon him to take over the stall. With gratitude and respect, he renamed it Ah Kiat Wanton Mee.

Ah Kiat has visited many wanton mee stalls across Singapore and Malaysia and his journey inspired him to create something uniquely his own, blending flavours from both countries. Ah Kiat’s dedication knows no bounds – he rises at 2 am to roast the char siew and prepare ingredients, opens the stall at 6 am, and takes a rest before returning to cook for the hungry lunch crowd.

Let’s start with the noodles. I chose mee kia, which was skilfully blanched in hot and cold water to achieve that irresistible springiness. Tossed in the perfect blend of soy sauce and sambal chilli, each bite delivers a delightful chewiness. A generous spoonful of lard added an indulgent touch that kept us coming back for more.

For those who prefer the authentic Malaysian-style wonton mee, here’s a tip for you : remember to let the staff know when you place your order! The springy egg noodles were generously coated in a savoury dark soy sauce and a hint of lard oil, creating a rich and satisfying flavour.

The shrimp dumplings steal the show with their size and juiciness. They were packed with prawn, minced pork, black fungus, and a special addition – sesame paste (a secret ingredient that elevates the dumplings).

Their house-made char siew is a must-try. Expect fresh pork grilled to perfection. Tender, fatty, and slightly chewy, this char siew and left us wanting more. It’s great that the char siew is available as a separate dish($4.20).

And let’s not forget the braised chicken feet and mushrooms, which is expertly stewed.

Overall, this plate of wanton noodles is a scrumptious delight that we will return for if we’re in the vicinity!