Wanton Mee is definitely a staple in Singapore’s food culture, with us serving our version, dry with black sauce, fried Wanton and Char Siew… When done right, it can be very good, but there are some people who very much prefer the Pontian version which is very similar. But, in terms of the origin of Wanton noodle, Hong Kong would take most of the credit, with their soupy version with classic ingredients of Dumplings and Beef Brisket.
The most famous Hong Kong Wanton noodle, would be the Michelin-starred Mak’s Noodle. It is a chain Wanton Mee across Hong Kong and one of its branches has a Michelin Star (No, I haven’t visited Mak’s Noodle in Hong Kong). Last year, Mak’s Noodle has decided to come to Singapore, opening two branches in The Centrepoint Mall and in Westgate. Apparently, when it first opened, the queue was mad and the noodles were only not bad. Thus, I never gave it a try, but since I was in The Centrepoint and the place wasn’t crowded, why not give it a try?
The menu is pretty small, focusing on the noodles, your choice of dry or soup (I recommend soup, the classic HK style) and toppings. The choices are pretty standard, Wonton (Wanton), Dumplings and Beef (Brisket and Tendon). Also, The chopsticks, saucers and napkins are in a big drawer under the table (I didn’t realise it until I was tapping my fingers under the table out of boredom).
Before I talk about my noodles, I would like to talk about the Vegetables in Oyster Sauce, Wonton and Dumplings. The vegetables, Kai Lan was simply boiled and served with a side of Oyster Sauce, a classic Chinese way to serve vegetables. It was ok, but the vegetables were a little overcooked and the stems weren’t very crispy. The wonton (which I stole from my sister) were nice, but tasted like the ones you get with the Wanton Mee at Coffeeshops. The Dumplings I had were quite nice, thin skin, and they were generous with the pork and prawn inside the Dumpling, which made it tasty and juicy.
Now, this is the Noodles I ordered, the Beef Brisket Noodle Soup ($7.80). As you can probably see, the portion is pretty small, especially if you consider the price. But anyway, the soup was pretty light but still tasty, with the classic dumpling broth flavoured with the beef, but it was a little on the salty side. The Beef was tender but not juicy, but quite a bit of tendon attached. Finally, the noodles! It was done a-la Hong Kong Style, hard and springy, which I really like, I can’t stand mushy noodles.
In conclusion, Mak’s Noodle does serve rather good Wonton Noodle, but I honestly don’t think it lives up to its Michelin-Star name back in Hong Kong. But, if you are not going to Hong Kong anytime soon, then I guess you have to come here to have relatively good Hong Kong style Wonton Noodle.
176 Orchard Road
The Centrepoint #01-63/64