Malaysia
Singapore
Thailand
Sometimes, things just have to end. It’s unfortunate but after 2 decades, Teck Kee Wanton Mee announced they’ll be closing on 13 Dec. Until then, they will remain in operation at Tanjong Pagar Plaza Hawker Centre.
They weren’t always at Tanjong Pagar. Teck Kee Wanton Mee formerly put up shop at Tiong Bahru, River Valley and Zion Road. The change in locations didn’t seem to deter their regulars, who were always happy when they returned from hiatus.
To keep things fresh, they even changed up their menu when they moved. Teck Kee switched to selling BBQ hotplates and dons briefly last year. It was a novelty for a hawker shop as they incorporated wagyu in some of their dishes.
Rolina Traditional Hainanese Curry Puffs reopened by daughter after 8-month hiatus
While customers complimented the fresh meat and seafood used for their BBQ, the stall eventually decided to go back to their old menu. Maybe the BBQ menu would have been more trendy, but their noodles had a history dating back to 1977.
It is, after all, a second-generation hawker shop. The recipes were all originally created by the current owner’s mother. Their wontons are all lovingly handmade every day. Each dumpling uses a whole fresh sea prawn, minced pork, black fungus and chestnut.
The owner touts that they are completely MSG-free. Teck Kee Wanton Mee is so proud of them that you could order batches of 20 Wantons (S$20) from them.
If you want an ingredient-filled meal using 3 of those handmade wontons, grab their Teck Kee Special (S$5.50). It also has a fried dumpling, chicken and char siew to top the noodles. It lets you try almost every menu variation, bar the Mushroom Noodle (S$4 for Regular, S$5 for Large).
You have very little time before they close down. Unlike before, they have no plans to move so this really may be the last call for Teck Kee’s noodles.
Niu Bi: 100-year-old Teochew beef noodles with customisable toppings sold from $6
