Ji Ji Wanton Noodle Specialist

One of the best meals we've ever had... everything tasted simply impeccable. It's not for nothing that it's in the Michelin Guide, it's wonderful. There's usually a considerable line, but it's worth every minute of waiting. Watching them work to prepare the food with such speed and precision I've never seen before... incredible. Plus, the service is incredibly friendly... always with a big smile on their face.

The signature wanton noodle is abit too sweet even with th addition of the sambal chilli. The noodle is al dente but not to my memory of a traditional bowl of wanton noodle. Credit to the char siew as it is not taste like "cardboard" in some local wanton noodle hawker stalls. As for the Shui Jiao (bigger dumpling with prawn) is also too sweet n lack the crunchiness, probably because there is no black fungus. Also lacking is the flat fish usually used in traditional ones. The soup with a few wolfberry gives too sweet a taste and does not come from the cooking time. I personally feel this Michelin Bib Gourmand is not worth the long queue n waiting time. There are better wanton noodle hawker stalls serving more traditional style. Will I queue again? Answer from the leftover noodle and Shui Jiao in the picture.

Jiji Wonton Noodle Specialist, a Michelin-star favorite since 2016, is a little treasure on the 2nd floor outside Chinatown Complex, Hong Lim Centre. This cozy stall is run by two elderly women—one might be taking a breather while the other expertly juggles taking orders, cooking, and serving with speed. If she locks eyes with you while you order, that’s just her. It is cash only, so be sure to have some on hand. What sets this stall apart is its dedication to fresh cooking. The elderly woman prepares each bowl only after you place your order, ensuring quality in every bite. Since it’s usually just one or two people running the stall, the wait is about 5-10 minutes per order. The signature wonton noodles are priced between 4.50 and 8.50, making it an affordable Michelin-star experience. The food is simple but flavorful—the fried wontons are crispy, oily, and juicy, while the char siew is tender. The wonton soup is rich and filled with dumplings that are soft and packed with flavor. Presentation is not the main focus, but the taste stands out, and the lack of GST tax is a small benefit. A little tip is to be patient and respectful. The elderly cook recently recovered from a hand injury, so she might not be as fast as before. Her commitment to preparing each bowl fresh remains the same. For an authentic, no-frills wonton noodle experience, Jiji Wonton Noodle Specialist offers a good option.

Great noodles at a good price. They have been having the Michelin guide award for many years and the food is worthy of the award. The lady cooking does it all herself with her mum helping with the noodles. The noodles were very springy and the wanton was delicious. Worth the queue and the wait! Do take note they use cash only and would have to wait for the lady to take your orders when she is done cooking. So wait at the cash machine until she gets to you!

Not very sure what’s the hype but I think it’s not worth the queue. The noodles were al dente but I think everything else was pretty normal. The charsiew had a strong pork taste. I think the only nice thing was the soup. There was only one lady cooking, taking order and serving which explain the queue probably. Note that it’s a cash only place.

Very tasty noodles, served with a couple dumplings and fried crispy chips with meat filling. All in all, a very tasty and well-rounded dish, price was also fair, 4,5 S$, but one can choose between various sizes. Quality-price ratio is good, should try!

The queue is usually very long, but today at 6:40 pm on a Sunday, there were only about 5 people in line, and the wait was around 10 minutes. We had high expectations for this Michelin-rated stall, but it didn't blow us away. That said, for $4.50, the bowl of wanton noodles had plenty of high-quality ingredients and delivered above its price point. The stall lady was also very friendly, despite working since 9:30 am.

Very deserving of the Michelin! Note that the queue can be quite long and tiring. I waited 1 hour+. Consider ordering the L or XL if you are hungry. Size M is an adequate portion for 1, but considering the waiting time, I'd order the L next time. The fried wonton also becomes a favorite!

Definitely worth the wait! I got their signature bowl and there was a variety of flavors and textures. The dumplings were super soft and the char siu had a nice sweet taste. The broth on the side was also amazing.

There is a reason why this wanton noodle soup has earned Michelin guide stars since 2016! I came on a weekday around 10am and there was already a line. I waited about 25 minutes for my turn. I got the #1, Ji Ji signature char siew wantan noodle - $4.50 SGD with a side of braised chicken feet - $4 SGD. I'm glad I ordered a small but then I'm also sad I didn't order a large because it was so yummy! It was a filling meal. The chicken feet side came with 6! That's more than what you get at a dim sum restaurant here in North America! Everything was so flavorful. It was just 2 people working, I assumed the younger lady was also the owner. The sweetest lady you'll ever meet. Very friendly. She asked. "how come you don't want chili? When in Singapore you got to have chili." I'm so glad I listened, it was so delicious with the noodles. A must have at this hawker center. It's located on the 2nd floor. I also like she has a change machine. So if you need help breaking a large bill, this is the place to do it.

This place not it's 6th year in a row for Michelin guide winner and I can see why. It's soooo good. There a ee a variety of different wantan mee you can choose from but we went with the signature dish - small version. You must get their sambal as well it's sooo good. The first look at the bowl, I wasn't impressed, it looks tiny and not really anything to write home about. However, once you mixed up the bowl, you can see there's tons of noodles in there, making it a very filling meal. Oh and as you eat, you realize there's also a ton of charsiu. I was like ' why are there more and more char SIU??' lol. The I love the complexity of the flavors and texture in this dish. The side broth was also very good, it changes each time you eat it with something from the noodle bowl. And for $S4.50, it was amazing.

Ji Ji Noodle House is one of the food stalls that you must patronise if you are at Hong Lim Food Complex. This is also one of the stalls recommended by Michelin Guide.  They occupy 2 shop spaces side by side in the hawker centre with one side as storage and the other as ordering area. Even on a Saturday morning, the queue was overwhelmed. It took us about 30 minutes to get the order. We have Fried Chicken Cutlet to share among ourselves. Frying to golden brown in its crispy skin and coated with some chilli sauce. The meat was both juicy and tender. There are numerous dishes on their menu and one of the popular ones will be their Signature Noodle. Their noodles are sold at 4 prices $4.50 / 5.50 / 6.50 / 8.50. The bowl of Signature noodles was generously loaded with ingredients like Char Siew Slices, minced pork, braised mushrooms, wantons, pork lard as well as greens. I was swept away by how flavourful and by its piquant taste when I had the first mouthful. It has a unique fragrant that was not commonly found in normal hawker noodles on top of those pork lard bits. Texture of the noodle is springy too. There are a number of fried wantons as well as the normally boiled wantons. The fried ones were good with their thin and crispy skin. Char Siew was tender and great pairing with the noodle sauces. Not only was the food above average, the lady who serves the customers was friendly despite a busy queue ahead. I don't mind going back again for great service and food.

Excellent old school Sui Gao (dumpling) noodle. The 3 dumplings are large (as they ought to be) and have ample minced pork filling with detectable fresh shrimp and water chestnut. Slightly thicker type noodles were cooked just right. The sauce is slightly sweet but balanced by the perfectly portioned green yu choy, mushroom slices and crispy pork lard. The accompanied dark chilli sauce is well made and should be mixed into the noodles to lessen its sweetness. A satisfying Michelin Plate for $4.50.

This have been one of my favorite wanton noodles stall. I have been avoiding it becos the taste is so good and it's almost addictive. The regular must have know the huge amount of pork lard hidden, chopped so small yet crunchy, so small that I cannot seem to find them to remove them. This "hidden" secret naturally add to the tastiness. I had the Dumplings version of the noodles. The dumpling probably didn't get to soak cooked long enough becos it like almost solid hardness for dumplings. The prawns embedded in these jello rocks is fresh and crunchy. The mushrooms in the sauce, and the sauce liberally soaking the noodles is probably the other secret. Now I remember that they don't clip off the stems of the mushrooms. Those stems are hard to chew, probably cause a few people to dislocate their dentures. The texture of the noodles is probably not as chewy as the other famous wanton noodle place, but when all the above combined the noodles dish itself taste wonderful. They lost one star for the dumpling, which I am pretty sure if they had less Q, this problem disappears. I won't return too much since I cannot remove those tasty pork lard crunchy crumbs.

Read about its wanton noodles and I decided to give it a try as I'm in the neighbourhood. Definitely not the food-court-taste wanton noodles. I had the char siew wanton and added the fried wantons for extra dollar.

Dropped in on a busy Sunday at lunchtime, and this double stall caught my eye because it is nice and colourful with lots of awards on it. Ordered up the large wonton noodles for $5 and overall it was very good. As others have said, the portions are large and the ingredients go beyond what other stalls offer. In the dish there were two types of wontons - fried (which were average) and boiled pork with prawns (which were amazing). There is also some Chinese cabbage and mushrooms which were a nice touch. The biggest downside was the noodles, seriously they need to improve the quality of these - just tasted wrong. Lastly, the sauce was a bit terrible, it wasn't a soup-style dredging of it which is good. Next time, go with the boiled wontons, extra vegetables and less of everything else.