Wen Kang Ji – Wanton Mee With Mouthwatering Char Siew!

Despite being open for only about a week at the newly renovated Golden Mile Food Centre, Wen Kang Ji is already garnering lots of attention online. I’m confident that Wen Kang Ji will be the next wanton mee sensation because of their excellent char siew.

Like a treasure being buried deep within, you have to walk all the way, into the deep end of the hawker centre’s basement to locate them. The stall is opened by Desmond, his wife, and their buddy and business partner, Markus.

Even though the stall is new here, Desmond said that it has a history of about a year. The stall was at Albert Centre for a month in 2020, just before Circuit Breaker started. Although they tried their best to sustain the business, the grim outlook then forced them to call it quits. Fast forward to a year later, they decided to step out with courage and restart their business here and we’re so glad they did!

At Wen Kang Ji, the wanton mee comes in two serving sizes. Regular at $5 and the Jumbo at $7. Well, I had to go for the Jumbo one for the full foodie experience!! Just kidding, I was just looking forward to having more char siew in my bowl. I also had the Dumpling Soup ($4) and Fried Wanton ($4).

First up, the Jumbo Wanton Mee. It was very shiok! It had a generous portion of noodles, a dumpling, three boiled wantons, and a good portion of char siew. Although the noodles were not al dente, they were still enjoyable with every bite, especially when mixed with the house-made chilli sauce. The chilli sauce was zesty and quite addictive!

If you love pork lard, remember to let them know, as they only add it upon request. Although the lard was not as savoury or “sinful” as I was hoping for it to be, it was still a good addition to my meal.

Most people eat wanton mee for the wanton, but over here, the main star is the char siew. I was absolutely digging it from the moment I had it. The layers of meat and fat were well-defined and, just look at how the caramelised skin glistens!

The fats just melted in my mouth while the lean meat was succulent and toothsome. The ends of the char siew that were charred were not too hard and the charred taste was not overwhelming. Desmond shared that the char siew is roasted in-house daily and when it is sold out, they’ll call it a day. So you got to be fast if you want to try the char siew!

Onto the dumpling soup, they were very generous with the amount of vegetable that went into it as you can see. There are four large dumplings (水饺) in the soup. Each dumpling had a prawn, black fungus and minced meat wrapped nicely within. There’s nothing spectacular about the soup but if you’re a dumpling fan like me, you will love this.

The fried wantons are prepared upon order so they take a while to come. Don’t mind the drips of oil! The wantons were not super oily despite that. Note that the fried wantons are not added to the jumbo or regular wanton mee, but you can order them as a side dish.

If you’re still wondering who is Wen Kang because there was no mention of him, Wen Kang is actually Desmond’s one-year-old son! He shared with a proud fatherly smile that because the stall is named after Wen Kang, he’s the real boss.

MissTamChiak.com made an anonymous visit and paid its own meal at the stall featured here.

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