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New Opening: Former Crystal Jade Chef opens HK wanton noodles hawker stall in heartlands

Wanton noodles may seem simple, but did you know there are two distinct styles? While the Singapore/Malaysian version is chock full of char siew, the Hong Kong version lacks any of that, and uses uses prawn for the wanton filling, and comes in a in a bowl of soup, rather than dry. Found mostly in Cantonese restaurants, get ready for a more affordable, more accessible option while still maintaining the same quality, as Chef Kin HK Wanton Noodle comes to town. Located in in a humble hawker centre in Yishun, Chef Kin HK Wanton Noodle is helmed by ex-Crystal Jade chef, Chef Chan Wing Kin, and the signature Wanton Noodles is both authentic and priced at just $5.00.

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

Chef Kin’s Wanton Noodle is served with prawn-based wantons 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 made with a stock made of old hen, top grade pork, Jinhua Ham, and dried flounder fish, contributing to the richness of the soup. He then simmers the concoction for eight hours to create the umami-laden broth, and pairs well with his equally delectable noodles and dumplings. If you order the dry noodles, then you’ll also be in for a treat, as the gravy uses top-quality oyster and soya sauces for his secret recipe!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), with all noodles are available in soup or dry formats.

“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,” says Chef Kin. “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.”

Chef Kin HK Wanton Noodle
Where: Block 632 Yishun Street 61, #01-14, Stall 6, Singapore 760632
When: Monday to Sunday, 7.30am – 8.00pm
Social Media: Instagram @chefkinhkwantonnoodle and Facebook

Only cash accepted. Also available for ordering on Deliveroo, Foodpanda and GrabFood (to be launched at later date)

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