Malaysia
Singapore
Thailand
Wanton mee lovers, you’re gonna wan-to read on. Lee Place Wanton Mee, home to award-winning Hong Kong-style noodles from Bangkok, opened its SG flagship store on 8 Jun at 68 Smith Street in Chinatown. The stall brings with it over two decades of heritage, flavour, and a whole lot of nostalgia.
Founded in Bangkok in 2002 by Mdm Lee, a 67-year-old Singaporean, this beloved wanton mee brand began out of her longing for authentic wanton mee. After moving to Thailand with her husband, Mdm Lee started recreating the comforting Hong Kong-style noodles of her childhood from her kitchen.
Word spread and soon her handmade egg noodles, juicy prawn dumplings and glistening char siew combo not only earned her a loyal following, but even the prestigious Shell Shuan Shim “Green Bowl” award. Mdm Lee’s brand is built solely on labour and love — no form of advertising necessary.
Following her husband’s passing, Mdm Lee decided to return to her roots, bringing the Lee Place Wanton Mee legacy back to SG with her. Together with F&B veteran Max Loh, owner of Blanco Court Beef Noodles, she is determined to embark on a new chapter and continue the original flavours and tradition in the heart of Chinatown.
The SG outlet proudly sticks to its original roots, promising “a timeless heritage of taste”. The menu features favourites like the signature Signature Wanton Noodles (Dry/Soup)(S$6.90) and the all-in-one Lee Place Superior Noodles (Dry/Soup)(S$11.90) that comes with a decadent mix of signature wantons, shrimp dumplings, crab dumplings, char siew and roast pork.
For my rice-loving-Asians, check out their range of Char Siew Rice (S$6), Roast Pork Rice (S$8), and even Curry Beef with Rice (S$8.50). At the end of your meal, wash it down with a classic Thai Milk Tea (S$4) for a refreshing, creamy treat. Though some may find the prices here slightly steep, customers say it’s worth the authenticity that shines through.
Whether you’re a long-time fan or a curious foodie, I’d say it’s worth checking out this soulful new stall in the heart of Chinatown — where tradition, resilience, and nostalgia are snuggled into a warm bowl of wanton mee.
