Yong Chun Wan Ton Noodle – Young Hawkers Sell Delicious Traditional Wanton Mee From 5.30am at Bukit Merah View Food Centre!

It’s usually hard to find a full meal at the crack of dawn, but early-risers can now grab a bowl of hearty wanton mee at this stall that opens from 5.30am!

Started by a cheerful couple, Gary and Linda, Yong Chun Wan Ton Noodle has been serving old-school style wanton mee for the past 10 years at Bukit Merah View Food Centre.

I hopped on the first bus in the morning to make sure I get a taste of their noodles. The stall could be easily spotted as it has a bright sign, and you just can’t miss the long snaking queues of eager elderly customers and regulars in front of it. My sleepiness disappeared as the aroma wafting from the stall perked up my senses.

This stall focuses on local traditional wanton mee made according to a recipe handed down from one of the stall owners’ mother who has been a hawker since she was young. The most noteworthy aspect of the wanton mee is definitely the char siew! Instead of roasting the char siew, the stall uses a ‘Ma Jie’ method which sees them cooking the meat in a wok. All the ingredients are procured daily to ensure their freshness, and the husband-wife duo starts preparation from as early as 3am.

Besides wanton mee, they also sell Wan Ton Soup, Oyster Sauce Vegetables, and Shredded Hor Fun/Noodle, which all come in three sizes ($3/$4/$5), while the Chicken Feet Noodle comes in two ($3.50, $4.50).

After a 15-minute wait, I finally got to tuck into the popular Wan Ton Noodle/Dumpling Noodle ($4). The plate was loaded with generous amounts of char siew and freshly fried pork lard on the side. Although the char siew was very lean, it was tender and had a light smoky flavour. The egg noodles were springy and not as thin as the noodles usually used in Hong Kong-style wanton mee. While the char siew sauce that the noodles were bathed in was on the sweeter side, the overall flavours were addictive enough to win me over!

The wanton mee was paired with a bowl of dumpling soup. The clear soup was refreshing and a tad sweet, and each dumpling was packed full of pork and crunchy chestnut.

I also tried the Shredded Chicken Hor Fun/Noodle ($4), which had chunks of mushroom and shredded chicken. The plump and juicy mushrooms stole the show.

Overall, the stall’s comforting wanton mee and warm service make a winning combination that’s worth getting up early for!

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

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