Koung’s Wan Tan Mee Opens At Tampines 1 Food Court with Exclusive New Dishes

It’s no secret—I’m a massive fan of Koung’s Wan Tan Mee. I first wrote about them when I began blogging full-time, and I’ve been a loyal fan ever since. I ate there religiously when they were about to close their iconic stall at Sims Avenue and celebrated their reopening at Geylang East Central. The great news is that they’ve now expanded eastward, opening a stall at Hawkers’ Street in Tampines 1, complete with exclusive new dishes you can’t find at their Geylang outlet.

When I met Uncle Koung at the Tampines stall, he was just a few days shy of his 80th birthday. Jovial and ever-chatty, he exuded a youthful energy that’s hard to match. I couldn’t help but ask, “Eighty years old and you’re still working?”

“一定要亲力亲为—it’s my brand,” he replied.

It’s truly inspiring to see how involved he remains. Uncle Koung works alongside his daughter, brother, and sister-in-law, ensuring that every plate meets his high standards. For the Tampines outlet, he personally visits with his daughter every week to check on quality. “Tampines uses all the same ingredients as Geylang, 没有偷工减料 (no cutting corners),” he assured me.

When I asked about the secret to his longevity, Uncle Koung smiled and said, “I eat my wanton mee for lunch almost every day.” While I’m sure his delicious noodles play a part, his active lifestyle and dedication to his craft are what truly keep him spry.

Uncle Koung started selling wanton mee as a teenager in the 1950s. Times were tough, and working for just 40 cents a day wasn’t enough. So, he ventured into the food business, observing and learning from famous pushcart stalls in Beach Road. Over six decades, he perfected his craft, creating a bowl of wanton mee that’s as old-school as it gets.

Today, his wanton mee remains a reflection of that journey. The noodles are perfectly cooked to an al dente texture, achieving the bouncy, QQ quality that fans rave about. The char siew, roasted fresh daily using pork shoulder flap, has just the right balance of smokiness and sweetness. Meanwhile, the wantons are generously stuffed with juicy, fresh pork, a reminder of his steadfast commitment to using quality ingredients. As Uncle Koung puts it, “You can’t skimp on ingredients; good wanton mee starts with good ingredients.”

While their signature wanton mee remains a fan favourite, the Tampines outlet introduces two exciting new dishes: beef brisket noodles and braised chicken feet with mushroom noodles. The beef brisket is braised for three to four hours with a blend of herbs and spices, resulting in tender meat that still retains a pleasant bite. The addition of daikon, which absorbs the rich braising sauce, makes each mouthful even more satisfying. The seasoning base pairs perfectly with Koung’s signature QQ noodles, creating a dish that is hearty and comforting.

The braised chicken feet and mushroom noodles is a labour of love. The chicken feet are meticulously cleaned, fried, and then braised with mushrooms until they are incredibly tender. The result is chunky, gelatinous chicken feet alongside soft, earthy mushrooms, both packed with flavour.

If you’re in the east or looking for a reason to revisit this beloved brand, head over to Hawkers’ Street at Tampines 1. Whether you’re sticking to their classic wanton mee or exploring the new beef brisket and braised chicken feet noodles, you’ll be treated to the same heartwarming flavours that Uncle Koung has spent decades perfecting.