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"From a pushcart to its present shophouse location, the recipe for this bowl of wanton mee has been passed down for three generations (their updated Facebook account is a clear indicator that it is now in younger hands). The noodles and wantons here are good, but what really stands out is the tongue-numbingly spicy chilli sauce that remains a closely-guarded recipe. We also like helping ourselves to the big bottle of fried lard bits and scooping up a generous amount to sprinkle over our bowl." - Meryl Koh