Tucked away in a quiet corner of Toa Payoh, this humble eatery has gained a loyal following for its chewy, fresh noodles and rich, flavourful broths, but does it live up to the hype? Here’s my honest take.
Chef Kang’s Noodle House is not your typical hawker stall—it’s the brainchild of Michelin-starred Chef Ang Song Kang, bringing high-quality wanton mee to a humble coffee shop setting. Tucked away in Toa Payoh, this unassuming stall has gained a loyal following for its rich broth, springy noodles, and top-notch ingredients.
We were at Chef Kang’s Noodle House on a Wednesday afternoon around 1.10pm and there was already a queue of around 15 pax. It took more than half an hour before I managed to order, the hold up could be attributed to the slicing of char siew, cooking the noodles and tending to multiple orders per pax all done by 2 persons.
The char siu wanton noodle is what everyone comes for, and it does not disappoint. Unlike the usual steamed or factory-made char siu, Chef Kang’s Noodle House version was beautifully caramelised, tender, and had a smoky depth that comes from being roasted in-house. The springy noodles were cooked to perfection, soaking up the flavourful sauce without turning soggy. However, the dark soy sauce seemed to be a bit overpowering, which masked the eggy noodle taste and the sauce was on the sweeter side.
The wantons were another highlight—plump, generously filled with seasoned pork, and wrapped in delicate, silky skins. They taste fresh and handcrafted, unlike the mass-produced versions found at many noodle stalls. For $7, the price appears to be well justified.
Each component is done right, the sauce coated the noodles well, the noodles was cooked al dente and did not have the “kee” (alkaline) taste. The char siew was not your usual thin cardboard slices but had a good fat to meat ratio. The wantons were loaded with prawns and black fungus for a crunchy bite.
Another difference that sets Chef Kang’s Noodle House apart from other wanton noodle stalls is its soup. Instead of a light and mostly bland broth, this version is a rich and full-bodied one.
Chef Kang’s Noodle House is not just another wanton noodle stall—it’s a refined, elevated version that balances traditional flavours with high-quality execution. While it comes at a slightly higher price point than regular hawker stalls, the dedication and preparation work on every component shine through in every bite.
If you love good char siu, springy noodles, and a broth that actually has depth, this is one of the better wanton mees in Singapore. But it is still the one that I would return for when I have a craving for wanton mee. I’m still on a hunt to find the best wanton mee in Singapore. Just be prepared for a queue as each bowl is meticulously prepared.
Rating: 3.5 / 5
Chef Kang’s Noodle House
11 Lor 3 Toa Payoh, Block C Jackson Square, Singapore 319579
Google Maps Link: https://maps.app.goo.gl/6QWSKDg52rADsM3m6
