Mushroom wanton noodles ($5.50)!
Tanjong Pagar hawker mushroom wanton noodles: springy egg noodles in chilli sauce topped with whole braised shiitake mushrooms and kai lan, with a wanton soup side. $5.50.
Lunch at Tanjong Pagar: mushroom wanton noodles, $5.50. Wanton mee with braised mushroom topping. π
What was on the tray:
- Springy egg noodles: thin wanton mee tossed in the chilli-and-sauce base, the orange-red tint of the dressing showing through
- Whole braised shiitake mushrooms: fat, dark, glossy caps heaped over the noodles, the headline topping
- Kai lan: the blanched Chinese broccoli folded in
- Wanton soup on the side: clear broth with pork wantons
Mushroom wanton mee is the upgrade on standard wanton noodles, swapping (or adding to) the usual char siew with whole braised shiitake mushrooms. The mushrooms are simmered slowly in a soy-and-oyster-sauce braise until they turn meaty, glossy and deeply savoury, soaking up the braising liquid like little flavour sponges. A good braised shiitake has more umami punch than the char siew it replaces.
The noodle toss is the wanton mee base done KL/chilli style: thin springy egg noodles coated in chilli sauce, a touch of dark soy, sesame oil and lard, lifted the instant they hit the bowl. The springiness and the chilli are the foundation; the mushrooms add the luxury.
The braised mushroom is the test: done right it is plump and juicy with a concentrated savoury-sweet depth; done lazily it is rubbery and bland. The caps here were the proper glossy, soaked-through kind. The wanton soup on the side is the standard partner, the clear broth resetting between mouthfuls.
At $5.50 for a mushroom wanton mee with soup in Tanjong Pagar, this is fair value for the upgrade over plain char siew wanton mee.
Overall: 4.2 / 5. πππΌ The juicy braised shiitake over the chilli-tossed noodles was the standout. Would re-order.
