Yong Chun Wanton Noodle @ Bukit Merah View FC – Delightfully springy noodles by young hawkers

Start the day on the right note with Yong Chun Wanton Noodle, a famous stall helmed by next-generation hawkers. The young couple heads to the food centre at around 2.30am each day to prepare ingredients before their stall opens at 5.30am, which attracts consistently long queues until they sell out – which is usually around 1.30pm. 

They adopt a ‘Ma Jie’ style of cooking their wanton noodles, where the char siew is cooked in a wok instead of being roasted. The couple prides themselves on not being stingy on the quality of their ingredients, which is truly what sets them apart.

This is despite facing stiff competition in the food centre, where there are a total of four wanton mee stalls! They source for ingredients on a daily basis, the freshness of which is evident in their cooking. 

The wanton noodle ($3) comes with eggy noodles, which are delightfully springy with each bite. The noodles soak up the sauce well, which tends to be a little on the sweet side. The char siew was unfortunately sold out by the time it got to my turn; however, I was informed that cooking their lean char siew meats in a wok results in a juicier and healthier version – albeit without the usual caramelised exterior.

My dish’s lack of char siew was compensated by more dumplings, which come with a meaty filling of minced pork and water chestnuts. However, the dumpling skins are a little too thick for my liking, and I feel that they can be seasoned better.