Koung’s Wan Tan Mee has relocated to a new spot in Aljunied

Koung’s Wan Tan Mee is easily one of the best wanton noodles in Singapore. And they have recently relocated to a new spot!

Uncle Koung used to help out at a wanton mee stall before opening his own shop in Geylang in 1964. From a pushcart selling 20 cents wanton mee till now, they have been around for more than half a century! He has moved from lorong to lorong before settling at the current location.

Till date, they still roast their own char siew! That’s one of the special things about Koung’s You will see strips of skewered meat roasting in the sizzling hot charcoal oven. It’s not the KL-style caramelized roast, but the classic red ones which are definitely better than many other char siews out there. The fatty cut of char siew is so tender!

Now, the highlight of the meal is that plate of gorgeous egg noodles that is cooked skilfully with long wooden chopsticks. After a good toss in the delicious sauce, the glistening noodles looked exceptionally appetizing. The springy noodles didn’t get soggy, and retained its firmness, even after being left out for awhile as I took photographs.

Uncle Koung also makes his own chilli sauce. I like the balance of flavours in the chilli – you can still taste the egginess of the noodles as the chilli doesn’t overpower, unlike the one at Eng’s.

The wantons and dumplings here are wrapped individually at the stall, and paired with a peppery soup made from pork bones and dried scallops.

MissTamChiak.com made anonymous visits and paid its own meals at the stalls featured here.

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