Yes, best.
But how about dry wanton mee nowadays?
Nothing very compelling in the market. Some people like the one at Lavender. Some like the one at Chinatown. Some like the one at the kopitiam near their house which they ate almost everyday for 20 years.
Me?
I recently discovered Soi 19 at Ang Mo Kio. Thankfully. The dry wanton mee scene in Singapore has hope.
Please tell me which wanton mee stall in Singapore serves such condiments? Other than the usual green chilli, you get dried chilli flakes, deep fried garlic complete with skin and garlic cloves which were soaking in a jar of soury tangy vinegar.
The noodles here are sauceless. Yes. Sauceless.
The fragrant oil used is good enough. The char siew is tender. The deep fried wanton has a nice pasty filling within. The killer here is the sliced 'lup cheong' which comes with the $5 version.
Like them on FB for opening hours.
