Update: Koung's Wanton Mee has permanently closed.
Great news for fans of Koung's Wanton Mee especially if you reside in the West like me. The popular wanton mee from the East has set up an outlet here at JEM, right beside Jurong East MRT Station.
I had wanted to try their wanton mee at Sims Ave for the longest time but have procrastinated for just as long due to their location.
Now that they have opened a more accessible outlet near me, I can finally tick it off my bucket list.
The eatery is located just beside Yu Kee Specialties at the basement of the mall near the lift. Pricing here is understandably higher than the parent stall.
I ordered the big bowl ($4.80/$5.80) of wanton mee and was given a beeping device to pick up my food after placing my order at the counter.
The device began beeping within 5 minutes which is very efficient considering the usual 10 to 30 minutes wait time (according to burpple reviews) at the parent stall. I helped myself to the crispy pork lard and pickled green chili at the counter.
I was thrilled when I saw the charred bits on the thickly sliced char siew as this only meant the barbecued meat is roasted instead of dyed. Despite being mostly lean meat, the texture is not dry at all. On the contrary, it is juicy and tender. I could even taste the sweet marinade on the exterior.
Apart from those Hong Kong roasted stalls that sells wanton mee, I have not come across any other standalone wanton mee stall that offers their char siew ala carte ($5/100g). Koung's must be really proud of their char siew to do so.
My order came with four wantons served separately in a bowl of soup. The wanton wrapper is the thickest I have tried to date. Not sure if the wrappers were specially made according to their requirements but I realized they are more resilient to breaking. Texture wise, it is firmer thus not as supple as the thinner ones.
Some people may like it, some may not. I, for one, do not dislike it.
My complain does not lie with the wrapper but the miniscule knob of pork filling within the wanton.
But generous they are, with the portion of vegetable and noodle.
The noodle used is thicker than the usual mee kia. There is a springy bite to it and the body picks up the tossing sauce pretty well.
The tossing sauce is not the wet kind. In fact, there is hardly any liquid at the bottom of the bowl. I believed pork lard oil is part of the sweet and savory tossing mix that makes it taste so good.
I had wanted to try their wanton mee at Sims Ave for the longest time but have procrastinated for just as long due to their location.
Now that they have opened a more accessible outlet near me, I can finally tick it off my bucket list.
The eatery is located just beside Yu Kee Specialties at the basement of the mall near the lift. Pricing here is understandably higher than the parent stall.
I ordered the big bowl ($4.80/$5.80) of wanton mee and was given a beeping device to pick up my food after placing my order at the counter.
The device began beeping within 5 minutes which is very efficient considering the usual 10 to 30 minutes wait time (according to burpple reviews) at the parent stall. I helped myself to the crispy pork lard and pickled green chili at the counter.
I was thrilled when I saw the charred bits on the thickly sliced char siew as this only meant the barbecued meat is roasted instead of dyed. Despite being mostly lean meat, the texture is not dry at all. On the contrary, it is juicy and tender. I could even taste the sweet marinade on the exterior.
Apart from those Hong Kong roasted stalls that sells wanton mee, I have not come across any other standalone wanton mee stall that offers their char siew ala carte ($5/100g). Koung's must be really proud of their char siew to do so.
My order came with four wantons served separately in a bowl of soup. The wanton wrapper is the thickest I have tried to date. Not sure if the wrappers were specially made according to their requirements but I realized they are more resilient to breaking. Texture wise, it is firmer thus not as supple as the thinner ones.
Some people may like it, some may not. I, for one, do not dislike it.
My complain does not lie with the wrapper but the miniscule knob of pork filling within the wanton.
The noodle used is thicker than the usual mee kia. There is a springy bite to it and the body picks up the tossing sauce pretty well.
The tossing sauce is not the wet kind. In fact, there is hardly any liquid at the bottom of the bowl. I believed pork lard oil is part of the sweet and savory tossing mix that makes it taste so good.
50 Jurong Gateway Road
#B1-K14
Singapore 608549
Fri: 9am - 9.30pm
Website: https://www.facebook.com/koungwtm
