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| One Mouth Noodle 一口麵 | 51 Yishun Ave 11, stall #01-12, Singapore 768867 (stall in Yishun Park Hawker Centre) 🚅 10 minutes walk from Yishun station ☏ 9775 2770 ⏰ 11am - 8pm (Mon off) |
✍️15 May 2025. I do worry about my favourite hawker stalls, worry that they would retire or leave their trade. Artisanal hawkers are already rare, and they are disappearing fast in Singapore.
One Mouth is the last hawker stall in Singapore that still make their own egg noodles (as far as I know). At some point soon, there will be none, that's why this stall is so precious in my opinion.
So, when I went to Yishun Park Hawker Centre yesterday, I was so glad to see One Mouth opened.
There wasn't any queue. I guess partly because One Mouth's media profile is relatively low, Yishun Park isn't really in the heart of Yishun town, it's 2pm past the lunch peak, and dare I say subtle finesses in traditional staple dishes matter little to many people. Whatever so-called foodies say, for most people "can eat, can already". There are many more pressing matters in life to occupy our minds - I've been through that stage too before retirement gave me more leisure time.
Anyway, I am glad to be able to get this seemingly simple bowl of wanton noodle today.
The noodles were angel hair slender but packed a tender chewy crunch that Cantonese describe in sensual terms 爽滑.
The sauce was relatively sparse but enough to coat the strands with lardy savoury flavours well with a good toss.
To me these are marvelous noodles 😋
The char siew looked somewhat anemic, lacking the typical reddish colour but they tasted great! Soft tender juicy, savoury with a subtle toastiness and porcine sweetness from the fat 🤭
The wantons were a surprise - only two but they were actually shrimp dumplings.
Not big critters, smaller than a lady's pinkie but fresh, crunchy, crustacean sweet. Swee lah.
Even the soup (forgot to take a picture) is a winner. It was loaded with layers of umami savouriness from all the dried seafood invested in it. Rarely do hawker stalls and even only some restaurants go to this extent with their wanton noodle soup.
Come to think of it, the next time I come here, the smarter thing to do is to go for their large serving to get more of their outstanding hand made noodles.
Normally, I go for less carbs. but here, it is different.
Written by Tony Boey on 15 May 2025
✍19 Oct 2023. I went to Yishun to try a food stall residents recommended highly. It was alright but since I came all the way here, I needed one more thing (hopefully mind blowing) to make my trip worth it.
Stall name: One Mouth Noodle 一口麵
Address: 51 Yishun Ave 11, stall #01-12, Singapore 768867 (stall in Yishun Park Hawker Centre)
Nearest MRT: 10 minutes walk from Yishun station
Tel: 9775 2770
Hours: 11am - 8pm (Mon off)
Then, I remembered KF Seetoh just shared a TiK Tok about One Mouth Noodle wanton mee at Yishun Park Hawker Centre. So, I walked over here to give it a try.
It's a quiet Thursday morning. One Mouth is a one man show, so it was nearly 9:30am before everything was ready. The boss makes everything himself here - from noodles to wanton to char siew. Yes, one of the rare true blue, definitive hawkers of Singapore 2023.
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| Photos courtesy of One Mouth Noodle Facebook page |
Already three quarter tank full, I just ordered the small $5.50 portion to try.
Sauce is mildly savoury lardy, has shallot oil, but no chili, no ketchup. A bit like the Malaysian black type wanton mee sauce but more flat as it is less intense in savoury-saltiness and lardiness.
The noodles here is the hero, champ in Singapore in my opinion. The noodles are made daily fresh at the stall with wheat flour and 100% chicken eggs only.
A bit skinny, light weight but packs an airy crunch like the punch of a tai chi master (I imagine lah). You know, seems soft but got kick. Seems light but can feel the punch. Master level lah.
Love it.
The char siew was good too. Freshly made hot from the oven, the meat was lean, moist, soft tender, tasted savoury porcine though not sweet. Not the top KL char siew standard but in the very good band of Singapore and Johor char siew.
The wanton was a surprise. Looks a bit doughy and relatively small i.e. underwhelming but it hides a fresh tasty shrimp inside. Very delicious.
The soup has layers of rich umami savouriness from dried seafood and possibly dried vegetables inside.
The suburban hawker centre environment, the harried one man operation, the tiny crowded stall, but this is one fine wanton mee as good as any in air conditioned restaurants in Singapore.
I will be back whenever I crave that sifu's airy punch which only One Mouth has in Singapore.
Yishun turned out to be a wanton mee haven with this, plus Chef Kin (closed) and 630 wanton mee. Help me add more to make this list better 🙏
Written by Tony Boey on 19 Oct 2023
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Love his freshly made noodles and wontons. He used to do beef brisket which was superb!
ReplyDeletelooks like the simple lard and noodles variant that i like. i’m not a fan of the saucy types. how does this compare to fei fei which i consider my favourite due to its minimalist approach?
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