Singapore, August 1, 2012

Heng Heng Seafood's Wanton Mee
Block 22, Havelock Road
Open daily: 5pm to 5am

Guang Li Wanton Noodle
Block 22-A, 01-01, Havelock Road Cooked Food Centre Singapore 161022
Open: Mon, Tue, Thu and Fri: 7pm to 10.15pm

The stretch of Havelock Road near Bukit Ho Swee estate is well-known for Bak Kut Teh and Teochew Porridge suppers.

The popularity of two Wanton Mee stalls there is lesser known. But those in the know heads for Guang Li as it operates for a few hours only, and four times a week.

Both stalls are just metres away from one another, separated by a carpark.

Heng Heng is located in a coffeeshop at Block 22 Havelock Road, while Guang Li is in neighbouring block, Block 22-A Havelock Cooked Food Centre.

But which is the better Wanton Mee? Heng Heng or Guang Li? Here are my tasting notes of 'dry' versions from both stalls:




Heng Heng Seafood's Wanton Mee

Operator: Seafood and zi char stall operator runs the Wanton Mee stall next to it. He also runs a famous coffeeshop next to 112 Katong. He started the Wanton Mee business a few years ago.

Noodles: Fine noodles, well-cooked but still springy

Chilli sauce: Home-made, sambal belachan type, tasty but not overly hot.

Lard: Yes. Adds to the old-world flavour.

Wanton: Chunky, round dumpling that fits into the soup spoon. Taste of dried plaice in the minced pork. One of the biggest Wantons around.

Char Siew: Nicely charred, well marinated and delicious. Generous with Char Siew.

Soup: Prawn shells used to make the broth. Unusual but tasty.

Price: $4 for a good-sized bowl

Verdict: Passable chilli sauce with good noodles, Char Siew and Wantons. No queue as customers are served at their table. Operator sells about 100 bowls a day.

Guang Li Wanton Mee

Operator: Two sisters who looked like they're in their 60s. Used to run a streetside stall in the old days, since 1964.

Noodles: Fine noodles, but slightly undercooked so they tasted a bit dry.

Chilli sauce: Home-made, full-bodied, very hot and sharp. You can taste the fiery pepper taste of chillies and the sharpness of tamarind. It is the chilli sauce that makes this Wanton Mee delicious.

Lard: No. Vegetable oil is used.

Wanton: Small, thin. Average-tasting.

Char Siew: Very lightly charred, decently marinated, tasty but not great. Generous with Char Siew

Soup: Pork-based and bland.

Price: $2.50 and $3. Portions are just right.

Verdict: Average Wanton Mee but their chilli sauce is a winner. Was told their Sui Kow dumplings are good, but they're sold out early when I was there. A weekday night sees about eight to 10 people in the queue at any one time. Some blamed it on the sisters' slow speed.





Click on the thumbnails below to see pictures of both Wanton Mee stalls