Chef Kang's Noodle House

Wishing everyone a prosperous CNY 2019! 😋 First visit to Chef Kang’s Noodle House, tucked into the canteen of Jackson Square along Toa Payoh Lorong 3.

This is no ordinary wanton mee stall: it’s run by Chef Ang Song Kang, the chef behind the one-Michelin-starred Cantonese restaurant Chef Kang’s, and the noodle stall itself is a Michelin Bib Gourmand listee. The springy noodles are flown in from Hong Kong, and the char siew and wantons are made in-house, so it’s serious cooking at hawker prices.

Being close to CNY, there was barely any queue and orders moved briskly (the crowd came in slightly later).

The outlook of the stall front:

The revised new opening hours:

Our orders:

Noodle with shredded abalone, char siew and wanton ($10), the deluxe bowl, with strands of shredded abalone adding a delicate, savoury-sweet touch on top of the usual char siew and wanton:

Noodle with char siew and wanton ($5), the signature bowl that put this stall on the map. The HK-style noodles had a proper springy bite, tossed dry in a savoury sauce, while the char siew was the highlight, lightly charred with that prized mix of fat and lean:

The wanton soup, the plump wantons made in-house and filled generously, served in a clear, comforting broth on the side:

We really liked the char siew and the wantons, you can taste the restaurant-chef pedigree in the details, and for $5 a bowl it’s remarkable value. Definitely worth a revisit.

Overall: 4 / 5. 😋👍🏼 Springy HK noodles, beautifully charred char siew and plump house-made wantons, Michelin-pedigree wanton mee at hawker prices. Would re-visit.

Address: Block A, Jackson Square, 11 Toa Payoh Lorong 3
Hours: Closed on Monday, Weekdays 8am - 4pm, Weekend 8am - 2pm