Had this Malaysian style black sauce and lard wanton mee at Seletar Hills Estate decades ago. Stumbled upon it again while on my way to Seletar Hills Restaurant, so jio-ed buddy to come back for it today.
Cheng Hui 72 Handmade Wanton Noodle is the busiest stall at Seletar Corner, a corner coffeeshop at a row of shophouses at Seletar Hills Estate.
9:30am, many people were here for their wanton mee and caffeine fix.
Our hearty breakfast.
The wanton mee came with a dark sauce topped with char siew, fried wanton, and blanched choy sum greens.
Cheng Hui 72 hand make their own whole egg noodles. Compared to average generic Singapore wanton noodles, Cheng Hui 72's noodle is thicker, heavier and firmer, so it has a more crunchy bite. It's also a tad less slurpy than slender Hong Kong style egg noodles partly because it is crinkly instead of straight.
The sauce is a blend of dark soy sauce, aromatic oil, lard and a bit of sambal. It's nice but needs a bit more lard and a more robust dark soy sauce to be closer to my favourite Kuala Lumpur wanton mee at Sam Kee at Jalan Imbi Market (demolished) during its heyday. Flavours of the best KL wanton mee are bolder, and you can feel your arteries clogging with every mouthful 😱 but you can't stop eating 🤣
Cheng Hui 72's rendition is a lot saner.
The char siew was lean but tender with a slight savoury sweet taste.
The fried wantons were crisp and the minced pork filling tasted nicely savoury.
The boiled wantons were smooth and tasty too. The clear soup has nice umami anchovy flavour.
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