One Mouth Noodle – Handmade Hong Kong-Style Wanton Noodles

“One Mouth Noodle” is named after the fact that Jim likes to eat a bit of everything (literally one mouth of everything). Jim, 38, has been helping his father out at a wanton mee stall since he was 13 years old.

Although he has been an interior designer for more than a decade, Jim needed a change of environment and decided to be a hawker with the skills imparted to him by his father. He hopped on to the NEA Incubation Program (50% discount on rental fee) since it was a good opportunity to venture into this industry.

When asked “why wanton mee?” Jim admitted that it is a dish he is most familiar with. The main challenge was having to live up to his father’s expectations of a good plate of noodles. He humbly shared that he feels he is only at 65% of his father’s standard. His father may have taught him the theory aspect of hand-making noodles, but the skills aspect of it depended very much on experience and constant practice.

Jim makes the noodles by hand daily. At about 2pm every day, Jim spends around 2 hours to make 100 servings of noodles.

Using mainly 6-7kg of flour, and slightly more than a full tray of eggs every time, Jim equates the whole process to running 2.4km or more — it’s that tiring!

He kneads the dough by hand, repeating the process to form 2 long rolls of dough.

Using a machine to press the dough into flat sheets, he has to repeat the pressing process umpteen times. He will add more flour if the flattened noodles start cracking or get too dry. Jim repeats the pressing process until both sheets are thin enough for shredding.

Tada, uniformly-shredded noodles! Jim then further cuts them into about 100 portions. Each serving consists of about 80% egg and 20% flour.

Finally, time to eat! Jim recommended the Char Siew Wanton Noodle ($4.50) and Hong Kong Style Beef Brisket Noodle ($5.50), both dry versions.

The springy and firm noodles were pretty impressive! The smooth wantons were packed with and sweet and crunchy prawns. Jim adds prawn into his handmade wantons, unlike some other stalls which only add prawns in shrimp dumplings. Fun fact: Jim roasts his own char siew too. The char siew is not the most tender, but I enjoyed it.

While Jim was making the noodles, Jim’s brother (who also knows how to make the noodles and does the earlier shift ) served us the beef brisket noodles. The beef brisket could be pulled apart easily, though it would score more points if it was more moist. The star is still the springy handmade noodles!

In the past, Jim’s father made the noodles by hand to cut cost. Now, Jim does it by choice, despite having machines to complete the entire process. He shared that handmade noodles are more springy as compared to machine-produced noodles. There is just no shortcut to an outstanding plate of handmade wanton noodles!

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