Yap Kee Wanton Noodles - 44 Holland Dr
4.5/5
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based on 8 reviews
Contact Yap Kee Wanton Noodles
| Address : | Singapore 270044 |
| Phone : | π +9 |
| Postal code : | 02-04 |
| Website : | http://www.fb.com/yapkeenoodles |
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Sean Goh on Google
β β β β β this is probably the closest version of the wanton noodle that you normally would find in across the crossway. Unlike the usually dark sauce wanton noodle you commonly find in Singapore. Over at Yap Kee, the sauce is white instead. the noodle used by them is also very different as compared to most shop in Singapore. apparently it made from 100% egg. Read about them later and realise they are related to some popular wanton noodle stalls in JB.
The noodle has a good texture to it! very springy and it does not have the alkeine taste to it. Char siew was average to, tasted better charsiew as compared to this. The wanton on the other hand was pretty decent.
Overall, this is a quite decent bowl of wanton noodle that resemble the one i usually find it JB.
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CT Lee on Google
β β β β β This is our new favourite wanton mee place after finally getting to try it! As some of the other reviews have stated, this really is the closest to JB wanton mee, and not an average one but comparable to the top ones! The bossβs brother is retired in JB but now supplies this stall with his noodles.
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Andrew Wee on Google
β β β β β Price starts at $4/$5. Here's my review on my tabao wanton noodles from them. The noodles are not fully cooked (not soggy, not warm), i need to take a hard bite to tear away the noodles, the wanton are small and is pre cooked (taste moist and cooked) and packed into multiple small square containers (hmm...). Chilli are ok, so is their char siew. Overall I don't think it deserve price, no kungfu in cooking noodles, wanton small.
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Miak Siew on Google
β β β β β On my top 3 wanton noodle places in Singapore.
The noodle is 100% egg noodle and doesn't have the alkali taste that most wanton noodles have. (which is why pickled green chilli is paired with wanton noodles, and in Hong Kong, white vinegar is offered as a condiment)
If you tell them "add vitamin" they will give you extra lard bits.
If I can choose, I will pick the noodles from this stall, the δΈθ§ε€© char siew (armpit cut) from Fatty Cheong's and wantons from Crystal Jade to complete the ultimate wanton noodle.
As an aside - because hawker fare is meant to be cheap, and prawns aren't, hawker wanton noodles don't have ping pong ball sized wantons... Have to keep expectations realistic.
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Kai on Google
β β β β β Ordered the frozen dumplings from their website and chose to pick up from the stall. Ordering and communication was easy. Dumplings were really βsolidβ - lots of ingredients packed in. Tasty and loved the crunchy water chestnut bits inside. Perfect for the quick home cooked meals!
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jiehanx Ong on Google
β β β β β Bought them for my mother to cook and she absolutely loved it. The chilli sauce was heavenly and the "special oil" meant for the noodles was delicious. My mother even went to ordered more subsequently for the neighbours. Personally for me, i love the shui jiao the most ... I will even dream of it when i sleep.
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Calvin Ng on Google
β β β β β When visiting home, this is one of the first few places I will go to. It is one of my favourite, if not, my absolute favourite wanton noodle store in Singapore. Made in "JB style", the egg noodles are springy and perfectly al dente while bathed in a sauce blend. There are several versions they offer: red(just chilli + soy sauce + lard oil ), black red(chilli + sweet dark soy sauce + lard oil), white(just light soy sauce and lard oil). I tend to like the flavour more concentrated and ask for it to be drier. Each bowl of noodles is accompanied with little morsels of juicy wantons and joy.
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Barnabas Teo on Google
β β β β β $5 portion in pictures with extra $1 dollar per dumpling. I know the media talk about the noodles being all egg noodles and amazing, but to me it's the wanton and dumplings that stood out! Noodles were very thin and Qq good just not the star.
I know they use the hot water and cold water technique to cook but the noodles should be warm not room temperature especially when I am eating there.
Char siew could be more roasted hence forgettable.
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