Fan-freaking-tastic char siew. Sticky, succulent, tender pieces of pork that practically melts in your mouth. I would say this is currently one of the best char siew in town for now. Noodles are good too, with the all-important QQ factor.

I am an idiot. For a long time friends have been telling me about this place and I’ve never listened to them. Finally decided to try it and I get what they mean. This wanton mee tasted so old school, like the ones I used to eat when I was a child. Wasn’t too oily nor too dry as well. And that char siew... that “pun fei sau” half lean, half fat cut of tender pork with its perfectly caramelized sticky sweet coating was glorious. Just. Glorious.

Good charsiew with juicy fatty layers, nice bite to the noodles, bits of ‘chee yao char’ (fried pork lard) in the sauce... all adds up to a very satisfying plate of ‘wantan meen’ (wonton noodles). Food might take a little longer to be served during peak times, but otherwise service is quick and efficient. Go for a late lunch if you want to miss the queue.

Good, springy noodles, thinner than the average wanton noodles. The curry gravy that was ladled over the dish was tasty too, creamy and thick. But the highlight is definitely the roast pork. Juicy, tender morsels of marinated meat that has been roasted to perfection. Drool.

The noodles here are slightly thinner than the usual wantan mee and had a slight bite to it. The sauce definitely had lard in it (it’s a good thing!). Wantans, I actually quite enjoyed but the charsiew was too lean for me. A bit pricy too.

What I appreciate about this place - 1. Firm noodles 2. Big wantons 3. Tender charsiew 4. Fast service It’s usually quite crowded during meal times, but the wait is usually under 10 minutes. Pretty decent place for a quick, cheap meal.

Charsiew could be improved on, but still acceptable. Noodles had a nice bite to them. Not too bad overall and might reorder.

The noodles were pleasantly firm and chewy and coated with a fragrant dark sauce. I only wished that the charsiew was of the sticky caramelized kind but perhaps Penang does it differently. Still rather enjoyable and a good option for those who do not want prawn mee or loh mee (but why not? 😉).

Some hits and misses on the plate. The dumplings and wantons were fine, with their filling of minced pork and prawn with some vegetables for textural crunch. Noodles had the QQ factor, springy and firm but had a strong alkaline aftertaste. The meat however, feels like it has been over marinated. Too soft and salty.

It’s alright. I’m not usually a fan of this style of charsiew. The SO enjoyed it though, otherwise this would have had a lower ranking.