Hua Kee Hougang Famous Wanton Mee - Block 4
4.2/5
★
based on 8 reviews
Contact Hua Kee Hougang Famous Wanton Mee
Address : | Singapore 431004 |
Postal code : | 01-35 |
Categories : |
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Alfred Siew on Google
★ ★ ★ ★ ★ Same or better than the stall that is inside the hawker centre. And no need to queue. Don't waste time on the other stall.
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Martin Pereira on Google
★ ★ ★ ★ ★ Really Delicious!!!
Food portions are Really Generous.
Value for money!
Serve staff is Friendly and attentive. ?
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Isaac Ho on Google
★ ★ ★ ★ ★ Branch of the Old Airport Road food court, slightly different in flavour. It’s actually located at the hawker centre.
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K Lim on Google
★ ★ ★ ★ ★ Loved the tasty noodles (remained QQ as takeaway / after more than an hour) - the sambal added a nice touch to the noodles, and plump wantons and shrimp dumplings (- own add-ons). Would go back for these again :))
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Big Roy [eatwithroy] on Google
★ ★ ★ ★ ★ One of the better wanton noodles around. Really love the texture of the noodles along with loads of ingredients for only $5. The soup is a must cos it's boiled with loads of anchovies and very yummy. #eatwithroy
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Andrew Goh on Google
★ ★ ★ ★ ★ Not that great and don’t get confuse with another stall of Kham Kee Tanjung Rhu wontan mee at 2nd row. Not so great when they tried to advertise the Michelin guide. There’s nothing special or we factor here.. very stingy on their chili and you need to eat back to ask for more.
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Junyou Lim on Google
★ ★ ★ ★ ★ A good bowl of wantan noodles in an unassuming hawker centre. It was bursting with flavour. Mix the sauce and sambal evenly for maximum satisfaction. The pork lard was a nice touch too. Noodles were springy too. Generous amount of ingredient given the price ($4). Have not tried the main branch in old airport road.. so no basis for comparison
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Leong Yoong on Google
★ ★ ★ ★ ★ Craving for a good wantan noodle, and reviewed by the Michelin Guide? Try this. They provide both fried and steam wantans and very generous noodles. And sambal type chilli or green cut! CharSiew was a bit on the dry side, otherwise it’s worth a visit. Will try to also look them up on their history and how they prepare their ingredients. Enjoy?
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