The Place I’ve been intending to head to Chef Kang’s Noodle House for the longest time, the causal stall located in a nondescript and spacious cookhouse in Toa Payoh by One Michelin-starred Chef Kang. While you may not spot Chef Kang cooking your noodles here, he still runs his Michelin-starred eponymous restaurant along Mackenzie Road. The location of the stall is in Jackson Square in Toa Payoh Lorong 3, and there is ample parking space if you were to drive.
The Food Wanton Mee, that’s about it. Choose from the basic Noodle with Char Siew and Wanton (S$5) or if you fancy, pay S$10 for additional shredded abalone.
I had the basic option, which comes thick slices of char siew meat, vegetables and a small bowl of wanton soup. The noodles is tossed in dark sauce, and it is definitely more flavourful after adding some chilli to it. Both the wanton dumplings and char siew are freshly prepared at the stall.
The char siew is the best part for me, as it is sweet enough. The char siew meat is tender, and has the right balance of fat and lean meat. I especially like the slightly