Did you know there are two distinct styles of wanton noodles? The Hong Kong version comes with nary a piece of char siew in sight and uses prawn for the wanton filling. Additionally, it is most commonly eaten in a bowl of soup. This version is mostly found in Cantonese restaurants with prices starting from $10 and above. Chef Kin HK Wanton Noodle, the hawker stall helmed by ex-Crystal Jade chef, Chef Chan Wing Kin, aims to bring this to the heartlands. Located at Block 632 Yishun Street 61 #01-14, the Wanton Noodles (at only $5.00) is as authentic to Hong Kong as it gets.
Chef Kin HK Wanton Noodle – Over 40 Years Of experience
Chef Kin started his career over 40 years ago, starting in reputable Cantonese restaurants in Hong Kong at the tender age of 18. He moved to Singapore after a few years, working as a Chinese banquet chef in a Singapore hotel before settling down as Head Chef of Crystal Jade, where he spent 20 years.
Chef Kin grew up eating Hong Kong-style wanton noodle and wants the Singaporean public to enjoy this as well. Chef Kin personally eschews the Singaporean version, saying he has eaten it less than 10 times, much preferring the Hong Kong style. Unfortunately, the Hong Kong version can only be found in Cantonese restaurants. In a bid to bring his favourite dish to more people to try, Chef Kin decided to open a hawker stall.
Chef Kin HK Wanton Noodle – Authenticity is key
Chef Kin’s Wanton Noodle is served with prawn-based wantons that are packed full of prawns. The noodles are specially imported from Hong Kong and are made with duck eggs, instead of the usual chicken eggs, lending it a creamier texture. Out of all the noodles Chef Kin tried in Singapore and Hong Kong, this was the only one that met his standards.
The soup is a thing of beauty with a lot of effort going into every bowl. Chef Kin uses a stock made of an old hen, top-grade pork, Jinhua Ham, and dried flounder fish, all of which elevates the taste of the soup. He then simmers the concoction for eight hours to create this golden umami-laden broth, which is delicious when paired with his noodles and dumplings. The gravy of the dry noodle dishes is something he pays careful attention to as well. Only top-quality oyster and soya sauces are used in his secret recipe to create this slurp-worthy gravy.
Other dishes on the menu include Dumpling Noodles ($5.00), Braised Beef Brisket Noodles ($5.50) as well as Fried Wanton and Fried Dumpling ($4.00). All noodles are available in soup or dry formats.
Chef Kin says, “Even though I’ve been in Singapore for the last 30 years, I still love and appreciate a good bowl of Hong Kong wanton noodle. It is a pity that this version is not more available and accessible to Singaporeans, and I want to change this with Chef Kin HK Wanton Noodle. I hope to bring a little bit of Hong Kong to the everyday lives of Singaporeans as they enjoy my noodles.”
