Malaysia
Singapore
Thailand
After my usual jog one rainy night, a friend dragged me to Wanton Fu at ARC 380 along Jalan Besar, swearing by their noodles. Drenched and shivering, I quickly slurped down a bowl of wanton mee soup to warm me up. Ever since then, I’ve become a regular at this place, prompting me to think, “Why not share this awesome joint with everyone?”
For the uninitiated, Wanton Fu had shifted to the inside of the building, and not along the main road anymore — just in case anyone had thought that they have left.
Wanton Fu was sprung to life by owners, Sean and Ani in 2018. The couple were proteges of a renowned wanton mee joint before they took the plunge into entrepreneurship and setup their own place. They made some minor tweaks and improvements to create an identity for themselves.
With exception to the noodles, most of the other elements are made in-house. The wantons and dumplings are wrapped by hand.
The soup is boiled and simmered under low heat with big pork bones, anchovies and soya beans for at least 6 hours to extract a ton of flavour.
Even the char siew and roasted pork are roasted by themselves— talk about raising the bar!
What I tried at Wanton Fu
When my bowl of dry Signature Wanton Fu Noodles (S$5.50) arrived, I headed over to the condiments section and helped myself to the homemade fried pork lard and grounded fried garlic, which are freshly fried as needed to maintain their crispiness and freshness.
Before giving the noodles a good toss, I couldn’t resist trying the char siew. It was tender and had a good mix of fat in between. Though, if I had to nitpick, some parts of the fat were a bit tougher to chew.
The noodles were thick, reminiscent of yellow noodles but thankfully lacked that off-putting strong alkaline punch— phew! Don’t let its plain appearance fool you— those noodles and ingredients were actually coated in an ‘invisible’ layer of seasoning, packed with the robust flavours of pork lard. With every bite, the pork lard pieces added an extra sinful kick, making each mouthful a guilty pleasure.
The meat filling of the wanton was delicious and flavourful, wrapped in a smooth, silky skin that effortlessly slithered down my throat.
I then shifted gears to the dry Old-School Wanton Noodles (S$5.50), featuring thinner noodles reminiscent of mee kia.
I sprinkled on the fried ground garlic, infusing the noodles with a delightful garlicky aroma that perfectly complemented the rich, dark sauce-coated noodles.
The warning label on the homemade chilli sauce bottle, cautioning about its fiery heat, didn’t dissuade me from adding a dollop to my noodles. While its spiciness initially jolted my senses, it elevated the noodles to a whole new level of deliciousness.
I took a short break from noodles and tried the Homemade Fried Ngoh Hiang (S$7) which came with a side of black sweet sauce. Apart from my grandmother’s homemade version, I have yet to find anything comparable— until I stumbled upon this gem. The distinctive flavour of five-spice powder immediately stood out.
Alongside carrot and chives, one rare yet essential ingredient caught my attention: water chestnuts; delightfully large, crunchy chunks were scattered throughout. This is certainly one of the best ngoh hiangs I’ve had.
I also warmed my soul with a bowl of Dumplings Soup (S$7), filled with homemade swee gao and green veggies doused in a clear golden broth.
The plump parcels were filled with prawn bits, minced pork, black fungus and water chestnuts; each bite was incredibly satisfying.
The soup was brimming with flavour, yet it managed to maintain a refreshing lightness on the palate. The vegetables also retained a satisfying crunch without being overcooked.
Sean also recommended the Fried Wantons with Truffle Mayo (S$6.50). Call me biased, but deep-fried foods are my weakness.
The mini golden-brown morsels were incredibly crispy on the outside but the meat inside remained wonderfully moist. The truffle mayo didn’t deliver an overpowering earthy punch; instead, it offered a gentle caress of flavour.
Although the Crispy Roast Pork (S$7) was incredibly tasty and tender, I wished that the skin was slightly crispier and felt that it was a little lacklustre as compared to the rest of the dishes.
Final thoughts
Whether you’re craving an early lunch, a mid-day snack, a hearty dinner, or a late-night fix, Wanton Fu has you covered with their assortment of noodles and sides.
With their doors staying open until 12am daily, this eatery will satisfy your hunger pangs whenever they strike. Oh, and they now have 2 kopitiam stalls in Singapore, too — 107 Ang Mo Kio Avenue 4 and 144 Tampines Street 12.
Order delivery: foodpanda
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