Springy noodles, savoury sauce, and the perfect wanton
Wanton mee is a Cantonese-origin hawker dish of springy egg noodles tossed in dark sauce, served with char siew (roast pork), leafy greens, and wanton dumplings in a side soup.
Wanton mee (also spelled wonton mee) traces its ancestry to Guangdong province in southern China, where wonton noodles have been a staple for centuries. Cantonese immigrants brought the dish to Singapore and Southeast Asia, where it evolved into a distinctly local creation. The Singaporean version diverges significantly from its Hong Kong cousin — where Hong Kong wonton noodles feature thin, alkaline noodles in a shrimp-based broth, Singapore's version is typically served dry with a dark, sweet sauce and accompanied by char siew (barbecued pork).
What makes Singaporean wanton mee distinctive is the sauce. The dry version — by far the more popular — features noodles tossed in a blend of dark soy sauce, light soy sauce, oyster sauce, and sometimes chilli sauce or sambal. The resulting colour is darker than the Hong Kong version, and the flavour is sweeter and more robust. The noodles are topped with char siew (the quality of which can make or break a stall), blanched choy sum, and sometimes fried wonton or dumpling. A small bowl of wanton soup comes on the side.
Two elements define a great plate of wanton mee: the noodle and the char siew. The noodles should be thin, springy egg noodles with a slight alkaline chew — cooked just right so they're firm but not hard. Overcooked, mushy noodles are unforgivable. The char siew should be tender with a good balance of lean meat and fat, glazed with a caramelised maltose coating. Some stalls smoke their char siew over charcoal for extra depth. The wantons themselves should have thin, silky wrappers enclosing a bouncy filling of minced pork and prawn.
Most wanton mee stalls offer a choice of noodle type — thin egg noodles (the default), kway teow, or bee hoon. You can also choose between dry and soup versions. If ordering the dry version, consider asking for extra chilli on the side. Many stalls also offer add-ons like fried wonton (crispy dumplings), extra char siew, or a soft-boiled egg. Prices typically range from $4 to $6 for a regular portion. Some stalls have different pricing tiers based on the number of dumplings or the quality of the char siew.
Michelin-recommended since 2016, this 1965-established stall specializes in Singapore-style wanton noodles. Known for springy noodles, hand-wrapped wontons, and signature chilli sauce.
Famous wanton mee stall known for springy egg noodles and flavourful char siew. The wontons are handmade with a generous filling of minced pork.
Popular wanton noodle stall at Teck Ghee Court Market. Known for affordable and quality plates of noodles.
Popular wanton mee stall with springy noodles tossed in fragrant chilli sauce and generous char siew.
Classic wanton mee with springy noodles and homemade char siew.
Classic wanton mee with springy noodles and homemade char siew.