DengWenJi -East Village

The wanton mee is comparable to Eng. Char siew would be more roasted and carry more fat then the Eng’s version. Noodle is Q (springy) enough. For $4.5 is really a good value. Will try their signature claypot chicken rice next round

My go to place for wanton noodles and claypot rice cooked to perfection. The char siew can be on the fatty side so may not be to everyone’s taste, but the noodles are nice and springy and the chili packs a punch. The claypot rice is cooked upon order so be prepared to wait at least 20-30 min. Alternatively, you can call up in advance to order before coming down to avoid waiting. They also serve some zichar favorites like prawn paste chicken and prawn roll which are decent as well.

Didn’t plan to go there but I saw it’s full house and saw there is this claypot chicken rice… then just go and try! It came our surprisingly nice! But fyi, they only have regular and large, wheee regular is for 2 pax….

One of the few places left that cooks the clay pot rice with charcoal. So expect at least 30 minutes or more if you do order it. They also allow you to call in to order in advance so that it will be pipping hot when you arrive. The claypot rice was fragrant and chicken in there were tender and taste well marinated. Comes with salted fish as well as lup cheong. You can also let them know how much dark sauce you want to add as they stir and mix it right in front of you. Regular size is just nice for two adults with one added vegetable side dish. As a bonus, they also serve roast pork noodles as well.

Came over for dinner and ordered their signature chicken claypot rice and the seafood white bee hoon with bitter gourd. Firstly, we actually called in to make reservations and pre ordered the claypot rice. So when we arrived, we got our seats and food was served pretty quickly. We only added the bee hoon on the spot as the claypot rice may take some time to prepare. Service was prompt and professional. Place is clean and spacious. However the exhaust ducts are situated on the restaurant front so all the oil and fumes are blown at the outside seatings and also the entire restaurant. As, the place was opened up for better ventilation due to Covid19 measures. Ambience zero. Loud, noisy and oily fumes all over. Foodwise is okay, ingredients are fresh and portions are big. Price wise is also higher than regular Tze char place. Taste is on the heavier side where strong seasonings are used. So after dinner you may need to drink more water. Overall quite like the food and enjoyed the dining experience. But if you are those healthy individuals who prefer less oil, less salt and quite concern of oily environment, here is not a good choice of dining. But still giving 4 out of 5 stars for the old school flavours and experience.

My second time there and it definitely won’t be my last! Local food done so right ? Hokkien mee with ample lard has intense flavours with hints of char. The wanton is big, meaty and tasty and the accompanying sauce taste somewhat similar to Kok Kee sauce. Happy they put lard in everything but I couldn’t finish it all! Great value. Will be good if there is less grease in the dining area.

Flavorful and aromatic claypot rice that is tossed with a drizzle of dark soy sauce and fragrant oil at your table! Hallmark of an authentic claypot rice is the 锅巴 (burnt rice at the bottom of the pot) and they have done it well - crunchy and just the right amount of char, without imparting bitterness. The unctuous, pungent prawn paste chicken wings were also ? their 脆浆粉 batter was very well executed — crisp, airy without being too crunchy.

I must say the price is reasonable and the service is good. Tried their wan tan noodle and it is good. The char siew is half fat half lean. Noodle is white oil type (not black sauce). I see a lot of tables ordered the Claypot rice as well. Plenty and seats which you can choose to sit outside as well.