This spicy traditional Thai style wanton mee stall in Ang Mo Kio set taste
buds and social media ablaze in Singapore seven years ago in 2014 and is
still going strong to this day. In fact, Soi 19 Wanton Mee has expanded its menu to include Thai pork trotter rice, fried fish sausage, fried pork, etc. Quite a feat, if you know how mercilessly fickle and
trend driven today's Singaporean taste buds are.
We got up early and got here at 9:00am to avoid the infamous crowd. Still, at this early hour on a rainy Friday morning, there was a steady stream of customers.
The busy boss Mr Ng was very friendly. He paused a moment for me to snap a pic of him with a broad smile 😄
Mr Ng, a Singaporean, learnt the art of Thai wanton mee from his Thai god brother in Bangkok.
Soi 19 Thai Wanton Mee SGD3.50 (2014 price, $4 in 2021).
The wanton noodles were served in the familiar shallot oil, lard, light soy type of blended sauce.
The customers then have the option to transform it into Thai style wanton mee with Thai condiments.
The condiments fish sauce, dry chili flakes and white sugar that turn local wanton mee into Thai wanton mee were at the self service counter on the side.
There was also a generous, self service, free flow of crispy lard croutons (bak pok).
The fish sauce, dry chili flakes and the sprinkling of sugar took the familiar wanton mee to another dimension.
The chili flakes have a sharp kick and a nice aftertaste that lingers for a while.
The sweet-spicy-savoury twist was welcome by many people as the many fans, and recent chatter on traditional and social media attests.
The egg noodles tasted and felt generic. Egginess was not pronounced but the curly strands were cooked al dente.
The springy noodles with a coating of sweet-spicy-savoury sauce was quite delightful.
I liked it.
The char siew cut in thick slices were tender, savoury and quite sweet. Known in Thai as บะหมี่หมูแดงเกี๊ยว or mu daeng meaning "red pork", Thais prefer this than the caramelised slightly charred version a la KL style.
I liked this single large fried wanton.
Not too crispy after soaking in the fish sauce and lard but the absorbed flavours blended well with the sesame oil marinated minced pork to create a little juicy taste grenade.
Just one per serving.
It left me longing for more.
I love this crispy lard crouton a lot. It was of a good bite size, and crunchy despite being coated with fish sauce and oil. There was also no rancid residual oil in the crouton as it was fresh.
Bravo.
The two good size meaty wantons in a sweetish broth were wrapped in quite thick wanton skin.
At SGD3.50 per small serving (2014 price, $4 in 2021), Soi 19 Thai Wanton Mee is hard to beat in Singapore for quality and quantity of ingredients, and taste.
Restaurant name: Soi 19 Thai Wanton Mee 十九街雲吞麵
Address: 151 Ang Mo Kio Ave 5, Stall 5, Singapore 560151
The wanton noodles were served in the familiar shallot oil, lard, light soy type of blended sauce.
The customers then have the option to transform it into Thai style wanton mee with Thai condiments.
The condiments fish sauce, dry chili flakes and white sugar that turn local wanton mee into Thai wanton mee were at the self service counter on the side.
There was also a generous, self service, free flow of crispy lard croutons (bak pok).
The fish sauce, dry chili flakes and the sprinkling of sugar took the familiar wanton mee to another dimension.
The chili flakes have a sharp kick and a nice aftertaste that lingers for a while.
The sweet-spicy-savoury twist was welcome by many people as the many fans, and recent chatter on traditional and social media attests.
The egg noodles tasted and felt generic. Egginess was not pronounced but the curly strands were cooked al dente.
The springy noodles with a coating of sweet-spicy-savoury sauce was quite delightful.
I liked it.
The char siew cut in thick slices were tender, savoury and quite sweet. Known in Thai as บะหมี่หมูแดงเกี๊ยว or mu daeng meaning "red pork", Thais prefer this than the caramelised slightly charred version a la KL style.
I liked this single large fried wanton.
Not too crispy after soaking in the fish sauce and lard but the absorbed flavours blended well with the sesame oil marinated minced pork to create a little juicy taste grenade.
Just one per serving.
It left me longing for more.
I love this crispy lard crouton a lot. It was of a good bite size, and crunchy despite being coated with fish sauce and oil. There was also no rancid residual oil in the crouton as it was fresh.
Bravo.
The two good size meaty wantons in a sweetish broth were wrapped in quite thick wanton skin.
At SGD3.50 per small serving (2014 price, $4 in 2021), Soi 19 Thai Wanton Mee is hard to beat in Singapore for quality and quantity of ingredients, and taste.
Restaurant name: Soi 19 Thai Wanton Mee 十九街雲吞麵
Address: 151 Ang Mo Kio Ave 5, Stall 5, Singapore 560151
GPS: 1.376763,103.840874
Tel: +6591388881
Hours: 7:30 am to 3:00 pm (Mon off)
Non Halal
Meanwhile, the original Soi 19 wanton mee shop in Bangkok took some pains to dissociate themselves from Singapore businesses using the Soi 19 name 👈 click
Date visited: 4 Jul 2014 | Updated 19 Sep 2021
I went there during weekday lunch time, waiting time 50mins, personally feel that not worth for waiting more than 15mins. The only taste diff with local wantan mee is because they add fish sauce and sugar
ReplyDeleteI went today (Sunday) at 11am... and the queue was so long (more than 20 people)... I decided to go off instead. =)
ReplyDeleteJust tried last sunday, love it...
ReplyDelete