Monday, 2 February 2015

Fei Fei Wanton Noodle Mee at YuHua Village in Singapore 肥肥烧腊.云吞麵

Fei Fei wanton noodles 肥肥烧腊.云吞麵 at YuHua Villlage in Jurong East was a favourite from my pre-blogging days. (Note: This is not the Fei Fei of Joo Chiat.)

On most Sundays, after climbing Bukit Timah hill, we would adjourn to YuHua Village and Market for brunch. Sweaty and hungry, we will often queue 45 minutes to 1 hour for Fei Fei's wanton mee.


We will slurp up the crunchy noodles and lap up the lardy sauce to the last drop.


Very last drop.


Today, I picked a Monday morning 10:00am to avoid the long queue.

But, still.....


Fei Fei's famous char siew and roast duck hung seductively in the tiny window, keeping us entertained as we inched our way slowly to the front of the queue.


Tommy (aka Fei Fei, fatty in Cantonese colloquialism as Tony used to be plumper built) and Jenny have been tending their little wanton noodle and roasts stall for 38 years now.

Their daughter was helping out at the stall today. I asked if she is going to carry on the family legacy. Jenny said no. She doesn't want her children to carry on the hard life of a hawker as they did.


My SGD3 wanton mee comes with a bowl of soup and wantons, after about 30 minutes wait.


The mound of egg noodles after a good tossing in the drippy slick aromatic sauce.


The egg noodles were cooked till soft al dente; tender with a distinct bouncy crunch and light spring. The noodles were slightly eggy and had very subtle hints of alkaline (of the good kind). The sauce was slick with aromatic lard and had a savoury sweet flavour. The sauce was laced with addictive char siew drippings. I remember this as the good old style of wanton mee from my childhood.


The wanton noodles were topped with a small heap of Fei Fei's famous char siew. Tommy roasts his own char siew and roast duck at the stall everyday, starting work at 3:00am. A good hawker's day is so long! Tommy still uses charcoal to roast his meats.


The charcoal roasted fat and lean char siew was tender and juicy inside while the outside was crisp as it was charred and caramelised. The char siew tasted savoury sweet, almost like a marshmallow candy saturated with savoury sweet juice with slight smokiness.


The small bowl of clear wanton soup had nice anchovy flavour. The two good sized wantons were filled with minced pork, shrimps and tee poh (dried flat fish).

Excellent wantons.


Fei Fei provides a good sambal chili with lots of hae bee (dried shrimps) inside. I didn't used it much as I like the original flavour of Fei Fei's tossing sauce.


Fei Fei 肥肥 is one of my favourite wanton mee in Singapore, JB, KL, Hong Kong or New York City.

Restaurant name: Fei Fei Roasted Noodle 肥肥烧腊.云吞麵

Address: Yuhua Village Market & Food Centre, Blk 254 Jurong East Street 24, #01-28, Sinagpore
Hours: 9:00am to 1:00pm (Closed on Tues)
Non Halal

Date visited: 2 Feb 2015

Return to Johor Kaki homepage.


  1. The char siew looks really good.

  2. Thanks for the recommendation!! Will try it real soon!!


I firmly believe that taste is subjective and so, warmly welcome differing viewpoints :-D But, I disapprove negative comments that are anonymous or hide behind fake identities. I feel that that is unethical in the same way as speaking ill of others behind their backs. I look forward to all your comments :-D Thank you. (Date: 18 Dec 2015)

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