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Signature Dishes
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Few things I realised about wantan mee here. It uses less black soy sauce; it uses cabbage instead of sawi; it uses lean char siew instead of fattening one, it is less oily. The taste of wantan mee was slightly unusual; it was less bitter and bland but not fragrant. It could be lack of sesame oil. The lean char siew was a good thought but I guess a moistened char siew would be a better replacement. The cabbage did not make the wantan mee more desirable. The green chili was quite spicy but to avoid blandness, it was necessary.The wantan was very smooth and slurpiliscious but the fillings was rather pathetic.
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The specialties are they using green chili padi instead of normal green chili. And of course the wanton mee itself taste nice like kampong style wanton mee. You either choose to have your noodles with Char Siew, plain or with their poached chicken. Then you get a small bowl of wantan, the size of a 20 cents coin, and surprisingly a handful of cabbage served with the noodles.Even if you take away the taste still kept well.
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