Fei Ye Ye Food Tradition

This is in a hawker, so i think the atmosphere is mere. But here for the alkaline egg noodles. The noodles are springy and delicious. The wanton is also slightly bigger than usual, meaty. Added another two dumplings, that is crunchy, with prawns, carrots and maybe water chestnut. But not a fan for this type of char siew, which is generally brownish, not hk char siew.Still prefer the roasted slightly charred type. Will be back but maybe try other combination.

Very Satisfying Wanton Noodles with Shrimp Dumplings Soup. Have ordered with extra char siew and my oh my .. the portion is really generous. The noodles are prepared using a distinctive cooking technique that involves blanching them in cold water between boiling stages to achieve a firm, springy “QQ” texture. The crispy fresh pork lard added another dimension of shiokness. Glad I asked for more. Hidden Gem indeed! 😁

Came on a Sunday Monday. Had to wait a while as many people in front of queue ordered many takeaway pack. Have always liked wanton mee since young and knows what a good standard wanton mee tastes like. This is good. The noodle has a thinner than normal feel that is detectable in one's mouth. The soup wanton's lean meat for the filling too, implying quality pork ingredient used. Overall, above average old traditional tasting wanton mee that satisfy your stomach and taste since young.

Wanton Mee at Chinatown Complex (#02-177) – Fei Ye Ye Food Tradition 肥爷爷传统美食 The char siew is thick, soft, tender, and not dry at all. The noodles are springy, light fragrant, and not dry either, made even better with crispy pork lard that adds aroma. The soup carries a distinct prawn taste, while the wantons are generously filled with real, meaty ingredients. Portions are hearty and generous, never stingy. The thick, tangy green chilli brings a refreshing kick, and best of all, the whole dish isn’t oily. Many diners also add chicken feet, a popular topping here. I ordered the $5.50 large portion, and it’s definitely very worth it. They operate from 6 AM to 2 PM, and do expect some waiting time as the queue can get long. Still, it’s worth it for such a satisfying and well balanced bowl of wanton mee.

At around 7:10am, I noticed a stall I hadn’t tried before already had a queue, which usually means it’s worth a shot—so I ordered their wanton mee. While waiting, I noticed a newspaper clipping at the stall saying it’s considered Michelin-worthy in the Chinatown area. First impression: the portion of noodles was generous. First bite: the noodles were nicely done, and the sauce had a distinct, unique flavour—quite different from the typical wanton mee. The three wantons in the soup were meaty, had thin skins, and were delicious. Overall, it was an excellent plate of wanton mee, and I’d definitely eat it again.