Entree Kibbles: Kok Kee Wanton Noodle - Now at Ang Mo Kio Block 630 @ Singapore

Any talk about wanton noodle 10-20 years ago would eventually lead to Kok Kee Wanton Noodle, back when it had only one stall and located at the now-demolished Lavender Food Square.

It appeared that the Jumbo Group had bought over the brand and the recipe and the last I checked, there were around 5-6 branches of Kok Kee Wanton Noodle all over Singapore; and this particular one is at a coffee shop in Ang Mo Kio!

Well, there was a queue but it was moving slowly due to the cashier who appeared to be new. Let's exercise some patience and understanding and as the notice has pointed out; do direct your feedback to Jumbo Group.

Our orders: Wanton Noodle (Dry) for me, and Dumpling Noodle (Dry) for Alex, both without chilli and ketchup. Surprisingly, our patronage was a result of Alex's recommendation as his friend had tabao for him before.

My last visit to Kok Kee, quite a number of years ago, was disappointing as the noodles were clumped up and dry; thankfully, they were way much better this time. Slurpy, springy and al dente; it's however, not the noodle that was the biggest star for the dish.

Highlight was this unique, glistening sauce that was poured over the noodle; so amazing it was that you don't even need ketchup or chilli sauce! For amateur taste buds like mine, I would describe it as a liquified form of pork lard that was intensely flavorful with a sweetness to it, yet not as oily.

One issue I had with Kok Kee back then was the terrible selection of char siew! Major improvement after it was bought over by Jumbo Group; the char siew was fattier, juicier and definitely tastier. Wantons tasted good too although not a big highlight for me.

Such a waste for the epic sauce! In other noodle stalls, it would be easy for us to just request for extra noodles (chargeable of course) but at Kok Kee, you are not allowed to top up the noodle! So weird right!?

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