I first stumbled upon Edwin, Johor's flying wanton mee man while food hunting in Taman Pelangi not long after starting Johor Kaki blog back in early 2012.
I wandered past Edwin's 吉纪 wanton mee stall in Tien Tien kopitiam when the corner of my eye caught a steaming yellow ball of noodles flying through the air.
As I had never seen flying wanton mee before in Singapore, I was fascinated by Edwin's attention grabbing performance.
I immediately ordered a bowl to try and it turned out that Edwin's wanton mee tasted pretty good too, so I blogged about it.
The hardworking Edwin works two shifts now. In the morning till lunch, he is at his Taman Pelangi stall. In the evenings till before midnight, Edwin is at his Taman Johor Jaya, Jalan Bakawali stall.
So, when my buddy David mentioned that he wanted to eat handmade fish balls and also see a flying wanton mee, I brought him to Edwin's stall in Johor Jaya, Jalan Bakawali.
Edwin has mastered the skill of high tossing wanton mee and he makes every bowl of noodles with the same care and effort. Notice how thoroughly Edwin rinsed the noodles; an essential step some stalls do half-heartedly or even skip altogether. I really respect Edwin for his energy and hard work in running two stalls.
I ordered my usual wantan mee in old school original flavour sauce 原味 laced with a bit of lard :P
David giving his bowl of wantan noodles with black sauce a good toss.
Black and white. Different strokes for different folks but both David and I enjoyed our eggy, crunchy noodles.
吉纪's egg noodles are house made by Edwin's dad, who is the founder of the stall.
As typical Singaporeans, we got to have our mee pok 面薄 :p I asked for my mee pok in the original flavour sauce 原味 so that I can really taste the noodles' natural flavours.
Like his wantan mee, Edwin's mee pok also has a nice eggy flavour and a light al dente spring. Original flavour sauce 原味 is very mere in flavour which I like but for people who prefer more robust flavours, you may enjoy the dark soy based, or the chili based sauce more.
The char siew is typical of Johor Bahru style - lightly roasted, lean, sliced thin and slightly sweet.
Nice medium sized wantons of smooth skins filled with well marinated soft pork mince.
If you like a heftier dumpling, Edwin also serves this sui kau 水饺. The larger dumplings are filled with pork and shrimp mince, and diced mushroom and water chestnut.
At his Jalan Bakawali stall, Edwin also sells fish balls which he hand makes himself everyday. As the fish balls are hand made, the numbers available are small.
吉纪's fish balls are made with 100% fresh Yellowtail fish 番薯鱼. Fresh tasting, clean light fish flavour with gentle spring (not the ping pong type of bounce of starch filled "fish balls").
Freshly fried crispy wanton side dish.
Red and white. Chili and mayonnaise dip for the fried wanton.
Fried chicken feet with Chinese black mushroom braised till soft and savoury.
Edwin generously declined our payment for the food eaten. Thank you, Edwin.
吉纪 at Taman Pelangi morning till mid day
吉纪 at Taman Johor Jaya Bakawali in the evenings
Restaurant name: 吉纪 Wanton Noodle House (a stall in Restoran Tien Tien)
Address: Jalan Perang, Taman Pelangi
Hours: 7:00am to 3:00pm (Closed on Weds)
Address: Jalan Bakawali 13, Taman Johor Jaya, Johor Baru
Hours: 5:00pm to 11:00pm (Closed on Weds)
Date visited: 6 Feb 2012, 4 Apr 2014
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