6th Avenue Wanton Noodle @ 24 Sixth Avenue

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If you have read this, you would have known that I went to Sixth Avenue for breakfast before going to the Learning Forest at the Botanic Gardens. After leaving Botanic Gardens, I decided to head back to Sixth Avenue for lunch.

Remember about the coffeeshop I mentioned that is bustling with customers? I decided to pop over for a look to find out for myself what is so "happening" over there.

Along the way, I took the time in the bus to google about the coffeeshop which I found out is called Good Good Eating House of which the wanton noodle and Teochew mee pok are highly raved.

I could not decide which to try since they both looked so good in the pictures. In the end, I decided to be bias and ordered wanton noodle.

When placing your order, simply give the auntie your table number and return to your seat. She will note it down in a booklet then her mother (shall call her Ah Ma) will deliver the noodles and collect payment from you.

In fact, Ah Ma is the one who set up the wanton noodle stall at Sixth Avenue when she was 40 years old in 1980. Now at the age of 78, her daughter has taken over the cooking while she delivers the food to customers.

The portion of the noodle is visibly lesser compared to Master Tang's and it comes with the usual char siew, vegetables and three boiled wantons in the accompanied soup.

The egg noodles are springy and good tasting in the mixture of sauces and home-made chili.

Alas! The wantons were quite tiny due to the minimal filling. Because of its size, I cannot even remember how it tastes like. Not very memorable lah, so to speak.

The char siew, on the other hand, fared better. It comes with a little bit of fat and is sweet tasting from the marinade. Luckily, I did not get the all-lean cut so this is still a joy to chew on.

When I took a sip of the cloudy soup, I was surprised by its sweetness. While in the queue to order earlier, I saw the auntie cooking yong tau foo which is a off-the-menu item. That makes me wonder did the flavors of the soup come from blanching the yong tau foo in it?

This is a pretty decent plate of old-school wanton noodle. I kind of like it but I only wish auntie can be more generous with the portion of noodles and increase the wanton size.