[W]anton Mee

One of the mainstays of the Singapore food culture is Wanton Mee. A popular staple in the palettes of Chinese, Wanton Mee originated in Guangzhou around the time of Ching dynasty (1677-1912). After World War 2, the wanton was made popular throughout the world after its transition to HongKong.

A good wanton mee always takes into consideration 4 things: noodles, char siew, the soup, and the wanton (obviously).

On the 3rd last day of our Urbanite food journey, we take a trip to our local malls and eating houses to give you, the very best in Wanton Mee.

Don't be fooled by its (less) attractive appearance, foods that usually do not look good ACTUALLY tastes better!! This Myth was confirmed by me, when i went over to Pontian Wanton Noodles at Redhill Food Centre.

On first research, we realised that Pontian Wanton Noodles were actually a franchise. This explains the numerous amounts of stalls popping up in food centres all over Singapore.

Wanton is usually served steamed in other places too, as opposed to fried wanton served at Pontian.

The price of the noodles differ from place to place due to cost of rent (possibly), but the quality has not differed much due to a single recipe shared by its franchises.

The fried wanton has maintained a certain crisp to its outside skin while having a soft inside meat to have a best of both worlds.

Food: 3.7/5

Price: $ ($3.50 for a bowl of wanton noodles)

No clear website, nor Facebook profile. However, there are outlets almost in every town of Singapore. Be sure to check your local neighbourhood for Pontian before going somewhere further away!!