Singapore’s hawker culture is so diverse but one that remains close to most of our hearts has to be wanton mee—specifically, dry wanton mee. A common visual of the humble dish usually features thin egg noodles, sliced char siew, boiled vegetables, fried wanton, and a small side bowl of wanton soup.
The sauce is where we start getting competitive. A typical bowl comes with just slightly dark, sweet sauce and chilli. However, over the years, more renditions of dry wanton mee have become the talk of the town, with some served in dark sauce or simply just oil-based. Which begs the question: is there one true style of wanton mee?
We’ll let you decide. For now, bring on the contenders, and embark on your hunt with this list of 11 best dry wanton mee in Singapore.
1. Ang Moh Noodle House
Old but always gold, Ang Moh Wanton Noodles in Joo Chiat is one of the pioneer wanton mee spots you must visit in Singapore. Its early days in the ’60s all began with one man who had distinctively Caucasian features, who sold wanton mee from a pushcart on the streets.
Of course, Singapore modernised over the years, and so did the menu at Ang Moh Wanton Noodles. While there’s still a fair bit of chatter between them and other stalls in the Joo Chiat space, you can’t go wrong with the Signature Wantan Noodle (S$4). It’s definitely got itself a chapter in the book of wanton mee history in Singapore.
Did someone say truffle wanton mee? You read that right. Bee Kee Wanton Noodle serves up the crazy-yet-ingenious combination of truffle and wanton mee.
Don’t be fooled by the plain exterior of this bowl Truffle Wanton Mee (S$9). It may be double the price of a usual owl, but its aromatic truffle oil elevates this dish wonderfully.
If that touch of modernization ain’t enough, Bee Kee also steers away from using the traditional yellow egg noodles. Instead, the noodles used are of an almost translucent permeability and are flat, not rounded. It’s two thumbs for me!
Located within Roxy Square you’ll find Bei-Ing Wanton Noodles, which shares the same coffeeshop space as The Original Katong Laksa.
The family-run business opened in 1984. Currently, the original owner still runs the stall, but he no longer cooks. His children do the cooking now, and Ray and his siblings have been helping out for about four years.
Team dark sauce wanton mee, this is the spot for you. Bei-Ing’s Wanton Noodle (S$4/S$5/S$6) follows the Malaysian style of presentation, as they mix the egg noodles with a black sauce and chilli. Since I’ve always been #TeamDarkSauce, this was right up my alley.
For the affordable prices, totally Insta-worthy dishes and long-established history, I’d return to Bei-Ing Wanton Noodles in a heartbeat.
When word got out that Chef Kang’s Noodle House opened in Toa Payoh, Singaporeans did what they do best—queue. Despite its hidden location in the canteen area of Jackson Square, many flocked down from all over the country to savour a bowl themselves.
After all, Chef-owner Ang Song Kang, runs Chef Kang’s Kitchen, specialising in Cantonese cuisine and was awarded one Michelin star in 2017.
The main attraction Noodle with Char Siew and Wanton (S$5) is prepared fresh to order. The seemingly plain noodles are specially imported from Hong Kong, also known as jook sing noodles and coated in Kwoh Woh Hing soy sauce.
Now, Chef Kang’s wantons are hands-down one of my favourite versions. The pork was buoyant and aromatic and the shrimp unbelievably fresh. The best part? The addition of crunchy water chestnuts, which introduces another layer of freshness and texture to an already great wanton.
Every element within this S$5 bowl played an integral role in bringing the ultimate wanton mee together. For me, it might just be top three on my list!
11 Lorong 3 Toa Payoh, Jackson Square, Blk A, #01-34, Singapore 319579
Tue to Fri: 8am – 4pm
Sat & Sun: 8am – 2pm
Closed on Mon
Contrary to its stall name, Dover Road Kai Kee Wanton Mee is located at Alexandra Village Food Centre, near Queenstown. For 30 years, Dover Road Market was their home. When the market closed down, the stall moved to Alexandra Village Food Centre instead.
The standard Wanton Mee (S$3/S$3.50) looks like it could be the ambassador of all wanton mee, which came with mee kia noodles, a handful of thinly sliced char siew, five wantons, some vegetables, and a spoonful of chilli.
I have to admit, the beauty of this bowl was in the smoky savouriness that came from the pork lard oil and sesame oil. I loved how the thick sauce and chilli coated each strand of noodle so well to deliver such nostalgic yet robust flavours. Perfect for days when you’re craving something simple, indulgent, but oh-so-satisfying.
120 Bukit Merah Lane 1, Alexandra Village Food Centre, #01-09, Singapore 150120
Wed to Mon: 7am – 4pm
Closed on Tue
6. Eng’s Char Siew Wantan Mee
A picture speaks a thousand words but the one at Eng’s Char Siew Wantan Mee is one that’ll have you talking a thousand words about it.
I’d like to think this needs no introduction but for the uninitiated, Eng’s Char Siew Wantan Mee is home to the famous Dunman Food Centre wanton mee. Lest you get confused with another franchise with a similar name, trust me when I say this is the real deal, with only one shop along Tanjong Katong Road.
What makes this bowl ultra special is the lethal chilli sauce that comes (on the side) with your WantanMee (S$4.50/S$5.50). The oil-based bowl may look plain upon first look but don’t be deceived. It carries luscious flavours that will leave you wanton (pun intended) more. Just ask any regular and I’m confident they’ll vouch for its goodness!
7. Fei Fei Wanton Noodles
Of course, how could I leave Fei Fei Wanton Noodles out of this list? Even if you’ve never savoured a bowl for yourself, I’m pretty confident you’ve heard someone, somewhere—speak of Fei Fei.
Open 24 hours all seven days of the week, you can truly count on them to satisfy your cravings at any time of the day. The menu features a plethora of noodle soup and dry, sides and non-wanton noodle spinoffs. If you’re not a fan of adventure, stick with the Wantan Mee (S$4).
Fei Fei just recently ventured into islandwide delivery with Oddle Eats, so you can enjoy your favourite bowl of noodles wherever you are.
72 Joo Chiat Place, Singapore 427789
+65 9777 7988
Daily: 24 hours
8. Joo Chiat Ah Huat Wanton Mee
Joo Chiat Ah Huat Wanton Mee is one spot I’ve been holding close to my heart. Sorry dad, for exposing your secret! Hidden on the lower floor of Dunman Food Centre, you’ll find this two-units wide hawker stall with a large crowd waiting to place their orders.
The operations here run a little differently. Instead of ordering first then waiting to collect your food, customers must first go up to collect a queue number and wait for their buzzer to ring, then proceed to the counter to order. Odd, but interesting.
Their Wanton Noodles go at S$3 or S$4.50. Take my word for it—you’re will regret it if you get the smaller bowl. Now that word is out, it might just be in your favour if you order more to dine-in and one to-go!
271 Onan Road, Dunman Food Centre,#01-04, Singapore 424768
Tue to Sun: 7am – 4pm
Closed on Mon
9. Kang’s Wanton Noodle
Wanton mee is arguably a difficult dish to master, but the amount of hard work that goes into each of its components every single day will impress at Kang’s Noodle House. The family-run business starts prepping ingredients for their wantons, soup and more, from as early as 2am in the morning!
Two words: QQ goodness. One need not taste their Wanton Mee (S$4.20) to know how fresh and springy the noodles are. The plump wantons hold a nostalgic taste and for me, easily stole the show. A word of advice: get there early and join the queue before they sell out before noon. The wait is worth it!
70 Zion Road, Zion Riverside Food Centre, #01-06, Singapore 247792
+65 9788 7959
Fri to Tue: 9am – 1.30pm
Closed on Thu
Kok Kee Wanton Mee might ring a bell to wanton mee enthusiasts, since it made headlines that someone wanted to buy its secret recipe for S$2million in March 2019. The owners rejected the offer but since then, demand grew and Singapore’s beloved wanton mee stall now has four outlets islandwide.
Kok Kee’s Wanton Mee (S$5) comes with an oily clear sauce, a bed of egg noodles, a handful of dumplings, thin slices of char siew, and some vegetables. As expected from the hype, the noodles had just the right amount of bite and weren’t as oily as it looked. The more bites you take, the more it wins you over.
A legendary classic right here, The more I slurped up Kok Kee’s wanton mee, the more its flavours won me over. It’s a simple dish—springy egg noodles with a lard oil-based sauce—but it’s insanely comforting.
Koung’s Wan Tan Mee, located at Geylang, has been around since 1964, dishing out traditional wanton mee with handmade dumplings, homemade chilli sauce, and more impressively, charcoal roasted char siew.
No surprise here, but it only has one main dish on its menu. While Wanton Noodle (Dry/Soup) (S$4) doesn’t come with a dark soy sauce-based gravy by default, you can request it while ordering. Fun fact: their wantons are handmade and the char siew is lovingly roasted for six hours a day. Made with love—literally.
Other articles you might like: