It seems that our beloved wanton mee is in fact a misnomer. A more accurate name for Singapore's wanton mee would be "gan lao mian", or dry-tossed noodles. In Hong Kong, wonton noodles comprises of just wonton, or dumplings and thin, springy noodles, served in a clear, tasty stock.

Misnomer notwithstanding, wanton mee is one of Singapore's most beloved hawker dishes. Seemingly humble peasant fare, wanton mee is deceptively tricky to master, due to the various factors that make up this dish, namely, noodles, dressing for the noodles, char siew, wantons, and soup. Bungle up any one of these items, and you have a less-than-perfect plate of wanton mee.

That is why there are numerous wanton mee stalls across the island but very few that are truly unforgettable. But here at inSing.com, we think we might have just found the holy grail of wanton mee!

Foong Kee Coffee Shop
Opening hours: Mon-Sat: 11am-7pm; closed on Sun & PH
Price:  from $3.00
Rating: 4.5/5
 
What makes Foong Kee's wanton mee so outstanding? It's the attention the stall pays to every element of the dish. Unlike other stalls that rely on supplied char siew, Foong Kee roasts its own. The stall used pork that was of a fattier cut, so you get flavourful, bouncy and juicy meat. Instead of using red dye, the char siew was a natural, reddish-brown hue that had charred, smoky bits.
 
The wantons were just as scrumptious. You get only three, but they were round, fat, and full of crunchy, chopped water chestnut. The noodles were of a thinner, springier variety. There was just a hint of alkaline, but luckily, the deliciously sticky sweet sauce that coated the noodles managed to cover it up.

Even the obligatory vegetables got star treatment here. A mix of baby kai lan and choy sum were perfectly blanched so they retained their bright-green hue and crispness, then lightly oiled. Such attention to detail is so rare these days! This is one wanton mee that you definitely mustn't miss!

Hong Mao Noodle House
Opening hours: Tues-Sun: 7am-4pm
Price: from $2.50
Rating: 4/5
 
If you wish to check out Hong Mao, you need to have Zen-like patience. Be willing to wait at least 45 minutes during lunch hour for a plate of wanton noodles. So, was it worth the 45-minute wait?

The noodles here were indeed top-notch, no doubt due to the skill and experience of the cook. Amazingly, the noodles were soft yet springy at the same time, and had no trace of alkaline at all. The noodles didn't clump together, and stayed springy and clump-free even after 15 minutes. Dressed in a light seasoning, the noodles were tasty without making you feel thirsty.

As for the wantons, they were tiny with little meat filling, and the soup was quite mild. The char siew, though lean, was quite tender and not dry. Overall, there wasn't much we could find fault with, except for the long waiting time.

Nam Seng
Opening hours: Mon-Fri: 8am-8.15pm; Sat: 8am-4pm; closed on Sun & PH
Price: $4.00
Rating: 3.5

Some of you might recall this wanton mee stall from the old National Library at Stamford Road. It has relocated to Far East Square, and the elderly lady owner, now 80 years old, still supervises the stall daily!

Prices have gone up, but they make up for it with bigger portions. The noodles were still as old-school as ever, dressed simply in a mixture of oil and stock, without the typical dark soy sauce. If not for the alkaline taste, the noodles would be perfect.

There was also a generous amount of evenly sliced char siew. However, the best part of this dish is the wantons. Presented in a lightly savoury and peppery soup, you could find five fat wantons stuffed with succulent minced meat seasoned with sesame oil and pepper. Very comforting, and definitely more memorable than the noodles.

Tiong Bahru Wanton Mee
Opening hours: Mon-Fri: 9am-6pm, Sat: 9am-2pm, closed on Sun & PH
Price: from $2.50
Rating: 3/5

Here's another stall that roasts its own char siew, which is a big plus on our score sheets. But the char siew wasn't as delectable as Foong Kee's, and the stall used a mix of fatty and lean cuts of meat. So, make sure you ask for the fatty cuts, or else you might end up with lean char siew which is tough and dry.

On the whole, this was a rather decent, value-for-money wanton mee. You get a mix of fried and soup wantons, and there's a fair amount of bouncy minced meat in the wantons. The noodles had no trace of alkaline, but the sauce used to dress the noodles could do with a more distinct flavour.
 
Fei Fei Wanton Mee
Opening hours: Mon-Sat: 7am-10pm; Sun: 7am-9pm
Price: from $2.50
Rating: 2.5/5

Fei Fei is a household name when it comes to wanton noodles in Singapore. Its claim to fame is the stall's very own handmade noodles. Indeed, using fresh noodles made in-house makes a difference. Bouncy and eggy, the noodles had a unique taste quite distinct from factory-made, alkaline-springy noodles. For the original flavour, the noodles were tossed simply in an oil and stock dressing. There wasn't much flavour or aroma apart from being salty.

Unfortunately, the wantons, though meaty were too salty and peppery, and the char siew slices were too lean and dry. If Fei Fei had paid as much attention to the charsiew and wantons as they did the noodles, this would be a killer bowl of wanton mee.
 
Da Jie Famous Wanton Noodle
Opening hours: Mon-Sat: 7am-2pm; closed on Sun & PH
Price: from $2.00
Rating: 2/5

Its low price might be enticing, but nothing else will draw us back for Da Jie's wanton mee. Firstly, the noodles had so much alkaline they tasted bitter! No amount of soy sauce dressing could mask the overwhelming acrid taste.

As for the char siew, although mildly fragrant, was too lean and thinly sliced. The only thing we enjoyed was the crispy fried wantons. Even then, the wantons were mostly skin and not much meat. There simply wasn't any compelling reason we would want to return here when the wanton mee served at most hawker centres or food courts are of a similar, if not higher, standard.