Sengkang WTM 黄记港式云吞面

Hongkong Style Wan Ton Mee is a gem to many WTM lovers especially those who had been to Hong Kong would love the Wan Ton. The sauce that they used is savoury and thick dark sauce which adds smoothness to the noodles other than flavours. 

黄's WTM suits everyone from young to elderly.  The noodles texture is soft but yet springy, the noodles is cooked by short spur of soaking, drained, airing before soaking again which repeats abt 3 times before dripping fragrance oil to it. Through the process is slightly longer than normal but it sure worth the wait.
The wan ton is wrapped with season minced pork meat mixed with bits of chinese mushrooms which adds to the bite feel. Reasonably filled with the fillings that gave you the real stuff called Wan Ton compared to many other stalls which gave you just a 1 cent coin size's filling.
The vegetables crunchiness remains with its bright greenish colour.  The char sio is tender with mostly lean meat which most ladies will like it.

A plate of noodles is served with both fried and boiled wan ton on top of the usual toppings. Good to have it there which is piping hot. The chilli has it's own unique heat and flavours with chopped shallot and garlic. It is in thick liquid form rather then the usual chunky chilli paste. But beware for the heat might be too overwhelming for some.

Coy: Hongkong Style Wan Ton Mee
       黄记香港式云吞面
Add: Blk 266 compassvale Bow
Price: $3.30 ~ $4.30

Sunshine Breakfast @ 105 Hougang

Morning breakfast in the traditional way by Da Zhong Café (大眾茶室) served with Steamed Roti kaya butter, softboiled egg & kopi-O. This traditional stall has been here for a long time and was interviewed by 1 of the well known food blogger as well for their Steamed & Toasted Bread. Serving Steamed bread is one of the rare item to be found where mostly toasted bread are served, few served hot steamed bread like them. The good thing about their bread is on the spread of kaya which is just evenly spread acros the bread. Sweetness is just right when coupled with the salted butter adds excellent taste to your taste bud.

2 large size eggs done to perfection without harden yolks & watery egg white. The dark sauce is of light saltiness with light smell of soya, running eggs that runs down your throat smoothly. Comparable to the standard of the cooking timing to Yat Koon.

The coffee is aromatic with very slight sour after taste which good coffee possess. The aromatic scent could be enhance if you asked for thicker kopi.

Overall breakfast experience is great with Da Zhong is wonderful & I trust that they are well received by many by the queue of customers despite few other drinks stall located around them.

Coy: Da Zhong Café (大眾茶室)
Add: Blk 105 Hougang ave 1 #02-20
Cost: Roti kaya set @ $2.60/set.

WTM at 409 AMK Ave 10

Wan Ton Mee ~ Another day of WTM adventure to AMK by chance. Simple as it could be, this stall appears just like any other stalls but only until the queue started about 8am. The stall's hot favourite food is WTM & Chicken feet noodles which I gathered from the orders by the customers, while I sat in front of the stall.

I ordered WTM with 2pcs of Chicky feet. Coupled with 2 fried wan ton, charsio, veg and a bowl of soup with 2 wantons. The difference of WTM from this stall is about the slight "lor teng" (braised sauce) which was added to it. Adding light savoury taste to the noodles lifted up the overall smell for the noodles which you could smelled & taste some chinese herb & spice. Coupled with the light heat from their chilli, your taste bud works like magic instantly.  The noodles are cooked just right to gives you the chewy texture yet soft enough. The chicken feet is braised till soft with the whole feet nicely intact but once you sink your teeth into it, it falls apart with the chicken stock that is locked in the feet, gushing into your mouth. 
They served other items like braised chicken wings & pork ribs as well. If you want to try all the items at 1 go, you can take up their Signature Noodles which served all these items at just $4/plate.

Coy: Lai lai heng noodles
Add: 409 AMK ave 10 Hawker Centre #01-14

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后港明记云吞面 @ Lor8 Toa Payoh.

By now most of my followers know that WTM is my favourite food and I loved to go around eating WTM.

Wan ton mee was brought in back in the early days when Singapore started and when the immigrants came from China to start their life in Singapore (过帆客)。it started as a simple dish with just egg noodles, vegetable & couple of wanton (a tiny portion of minced pork) couple with pork lard oil and dark soya sauce. In the olden days the noodles are all handmade with flour & eggs.
(How to identify Egg noodles vs Flour noodles:
1) if you light a strain of egg noodles, it will catch fire and burn off.
2) the texture of the egg noodle is more springy compared to flour noodles which is more rubbery)

As the year revolves and demands from diners increased more ingredients are added from Char sio to chilli & tomato sauce. Due to health consciousness, usage of pork lard oil has been greatly reduced and to make up the lost of flavouring, oyster sauces and fragrance oil are added to WTM.

Meng Kee had been around Lor 8 food centre since the upgrading had been done few years back, they had been one of the few packed stalls especially during lunchtime. Their speciality is in the chilli that they used which is a rare find as few places served, it's the Spicy Shrimp Chilli (虾米辣). Small size dried shrimps are fried to crisp and mixed to the chilli paste to cook till fragrance with the need to keep stirring the chilli while cooking to prevent burns. (On how to make traditional shrimps chilli sambal visit : http://messywitchen.com/recipe/condiment/grandmas-dried-shrimp-sambal/)

Meng kee noodles is chewy and cooked till decently soft but bite feel is good. Couples with shrimp sambal, fragrance oil & light oyster sauce the mixture gives you a mouth full of different sense of taste and smell. Mild fragrance of the mixture clearly allows you to distinguish the individual ingredients.  They served a good serving of char sio which is in thick slices compared to many others who are thinnly sliced, moist and sweet with tender texture of the meat brings pleasure to your chewing, the char sio's juice exquiste while your teeth sinks into them.  The wan ton is soft and lightly flavoured with some salt to the minced pork that is not fatty but smooth lean meat that the ladies would appreciate.  The Shrimp Sambal is nice with the smell of dried shrimps and gentle heat which even children are able to eat. Please don't expect the heat to be intense for this chilli, nicely portioned and prepared for general tolerance level of spiciness.

They are opened since 8am in the morning and closed at about 2pm depending on your luck.  Their stall is located at the 3rd row of stalls from the main road.

Coy: 后港明记云吞面
Add: Lor 8 Toa Payoh Food Centre
Cost: $2.20/plate of WTM.

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