Wanton Fu: Noodle spot with home-crafted dumplings, ngoh hiang & free-flow pork lard till 2am daily

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?”

wanton fu - front entrance

wanton fu - owners

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.

wanton fu - wanton making

With exception to the noodles, most of the other elements are made in-house. The wantons and dumplings are wrapped by hand.

wanton fu - stock making

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.

wanton fu - roasted meats

Even the char siew and roasted pork are roasted by themselves— talk about raising the bar!

What I tried at Wanton Fu

wanton fu - condiments

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.

wanton fu - char siew closeup

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.

wanton fu - mixing of noodles

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.

wanton fu - wanton closeup

The meat filling of the wanton was delicious and flavourful, wrapped in a smooth, silky skin that effortlessly slithered down my throat.

wanton fu - old school wanton

I then shifted gears to the dry Old-School Wanton Noodles (S$5.50), featuring thinner noodles reminiscent of mee kia.

wanton fu - add garlic

I sprinkled on the fried ground garlic, infusing the noodles with a delightful garlicky aroma that perfectly complemented the rich, dark sauce-coated noodles.

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wanton fu - spicy chilli

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.

wanton fu - ngoh hiang

wanton fu - ngoh hiang inside

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.

wanton fu - dumpling closeup

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.

wanton fu - dumpling inside

The plump parcels were filled with prawn bits, minced pork, black fungus and water chestnuts; each bite was incredibly satisfying.

wanton fu - souo

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.

wanton fu - fried wanton

Sean also recommended the Fried Wantons with Truffle Mayo (S$6.50). Call me biased, but deep-fried foods are my weakness.

wanton fu - fried wanton dip

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.

wanton fu - roasted pork

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

wanton fu - overview

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 2am daily, this eatery will satisfy your hunger pangs whenever they strike.

Expected damage: S$5.50 – S$11 per pax

Order delivery: foodpanda Deliveroo

Horiginal Beef Noodle: $5 noodles with generous ingredients and starchy gravy

Price: $

Our Rating: 4.5 / 5

Wanton Fu

380 Jalan Besar, #01-09, Singapore 209000

Price
Our Rating 4.5/5

Wanton Fu

380 Jalan Besar, #01-09, Singapore 209000

Telephone: +65 9873 4492
Operating Hours: 10am - 2am (Daily)
Telephone: +65 9873 4492

Operating Hours: 10am - 2am (Daily)
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