115 Bukit Merah View Market & Food Centre has at least three wanton noodle stalls. The two more popular ones are Yong Chun ζ°Έζ₯ and Kim Huat ιε. (I need to come back for the third stall R & D Wanton Noodles.)
Yong Chun stall #01-56 and Kim Huat stall #01-05 are actually located back-to-back to each other.
Yong Chun has much higher social media clout being listed in the Singapore Michelin guide and covered in many local social media platforms.
Kim Huat has a lower social media profile but has its own following.
For this comparison, I ordered the same small wanton mee serving with top up of sui kow (shrimp dumplings). $5 at Yong Chun, and $5.50 at Kim Huat.
Yong Chun's noodles felt heavier, tender slightly firm, crunchy. Kim Huat's felt lighter, less firm, though slightly more springy.
I like my noodle to have more body and bite, so my vote goes to Yong Chun for noodle texture.
In terms of sauce, Yong Chun's was more lardy and aromatic than Kim Huat's. But, Kim Huat's chili was also sharper, nicer.
As a lard person, Yong Chun's sauce has the edge for me.
I feel Kim Huat's char siew was more tender, has greater infusion of flavours from the sweet savoury seasoning and marination. (Both didn't have the char of Apollo oven roasted char siew like here.)
The wantons were about the same with Kim Huat's just a bit denser, and more substantial.
Between Yong Chun and Kim Huat's sui kow (shrimp dumpling), I prefer Kim Huat's as it has nice prawn umami sweetness. Yong Chun's has more crunchy water chestnut, so if you like water chestnut, then maybe you may like Yong Chun's sui kow better.
Kim Huat's soup was aromatic, porcine sweet and subtly peppery. Yong Chun's soup was about the same but milder.
Both Kim Huat and Yong Chun obliged my request for more lard cheerfully - perhaps it's my white card (I mean white hair π«’ ). Appreciate it lah.
Both were fresh, crunchy crisp, oil saturated and aromatic.
I like both, and would go for either, though will eat more often at Yong Chun as I like my noodles heavy, dense and smothered in lard with a touch of spicy heat. Yong Chun's sauce also tastes closer to what I remember as my childhood wanton mee flavours.
To me, Kim Huat's prawny sui kow was a winner and their wantons were better too.
Summary of Yong Chun vs Kim Huat.
Yong Chun or Kim Huat, who gets your vote?
Stall name: Yong Chun Wan Ton Noodle ζ°Έζ₯δΊει’
Address: 115 Bukit Merah View, stall #01-56, Singapore 151115
Nearest MRT: 10 minute walk from Tiong Bahru station
Tel: 9028 1285
Hours: 5:30am - 12:30pm (Thurs off)
Stall name: ιεδΊει’ Kim Huat Wanton Mee
Address: 115 Bukit Merah View, stall #01-05, Singapore 151115
Nearest MRT: 10 minute walk from Tiong Bahru station
Hours: 6:30am - 1:30pm (Mon off)
Written by Tony Boey on 26 May 2026
Who is Tony Johor Kaki?
There are many videos on these stalls. I like those by "Getting Lost" for his matter of fact style.
Neither!!! LoL
ReplyDeleteYong Chun if have to choose
ReplyDeletei’ve recently been exploring wanton noodles and there’s much more diversity than i thought. noodles (thick and soft, thin and qq, hk style thin), sauce (white, black, in between, sweet, savoury), wanton (boiled or deep fried), charsiu (traditional thin and dry as cardboard to belly pork kl style charred unctuousness), oil base (lard or not), chili (chili oil or sambal), chili sauce (normal, tamarind type, chili padi type) and pickled chili (yes or no). i think this requires a whole new categorisation and rating methodology.
ReplyDeleteTried both...I prefer Yong Chun
ReplyDeleteTony Boey have you tried koo kee yong tau foo? amazing noodles. just minced chicken. absolutely delicious. and you then add the chili sauce and the mystery purple sauce and mix it all up. horrifyingly addictive and no pork. i don’t see why that can’t be turned into an instant kit. yong tau foo is very good too. even has a laksa soup version. frankly, i was scandalised when i was first introduced to this abomination. but it grows on one. just like bak chor mee. singaporeans are wild when it comes to flavours. i think much crazier than malaysians.
ReplyDelete