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The use of earthworms in Laksa soup is old news but to read somewhere recently, that says earthworm is one of the natures most complete food source is news. The truth is worms are full of calcium, vitamins, protein and lastly, they contain some kind of chemical substances that can be addictive!
I just hope this has no connection to the fact that I keep running back to my favourite Laksa stall.
But have you wondered why people can love chee hum(raw cockles) for it’s bloodiness(which is quite disgusting actually) but not bloodie earthworm(with same level of disgustingness no less)?
The day comes when a Laksa seller swaps the chee hum sauce for earthworm sauce, do you think you can tell the difference? If it taste exactly the same, will you be able to accept? All these just point to one thing, it’s all in our mind.
For Singaporeans, good food means good food, therefore we are going to join the queue, dirty tricks or not!
I was first brought to the attention of this Kok Kee Wanton Mee few months back by my friend, Boon Tiong. He was seriously raving about this stall to no ends and was very adamant about the fact that $3.50 version always cannot fix his Wan Ton Mee needs and he always needs the $5 version!
But yet what I didn’t tell him is that the photos he took of his Kok Kee’s wanton mee meal is not appetising to me and so I was really in two minds about travelling all the way there to join the queue. Moreover after reading many reviews, it’s clear to me that this stall is really one of those stalls that has supporters and haters in equal numbers. It was a 50-50 chance there.
So I finally found the time to find it out myself.
The verdict?
Kok Kee Wan Ton Mee
Kok Kee Wan Ton Mee
Kok Kee Wan Ton Mee’s sauce
I quite like it. This flavour is mysteriously authentic but yet it is simple. It is pretty straightforward to understand why I like this. It has a strong hint of that sweetness(tick!), it is very wet(tick!), it has the right balance as all the different flavours complement each other well and it was quite effortless for me to finish the plate(tick!), they have a good flow of customers which means their ingredients are kept fresh(tick!).
A lot of good Wanton Mees(dry version) rely on the flavours of the chilli to score points. The thing is that in those situations, it is quite easy for me to get a chilli overdose which can produce a bad aftertaste. I mean, I really love chilli and everytime I eat those dry noodles, I would ask for more more more chilli but if it goes to the point where it’s really only the chilli that matters, then you’re going to keep asking for a lot right? And when it’s only the chilli that shiok me to no ends in a plate of Wanton Mee, the love story can only be a very short one.
Kok Kee Wan Ton Mee’s wanton
Kok Kee Wan Ton Mee’s char siu
Kok Kee Wan Ton Noodle is selling a Singapore style of Wanton mee. The Char Siu is really one of those red color meat and the Wanton is made of those things that you can find in the fillings of Siu Mai. So if judging by these 2 ingredients alone, Kok Kee Wan Ton Noodle would be an EPIC PHAIL.
Fortunately Kok Kee Wanton Noodle has another trick up it’s sleeve. They have this special sauce(where the sweetness comes from) that will be poured on your plate of Wanton Mee in big quantity as if you’re ordering a soup Wanton Mee. For those who haven’t noticed, this plate of Wanton Mee actually has so much of the sauce(or soup, or gravy) that if you were to pour it into a bowl, it seriously can consume half the bowl’s volume.
Not sure what’s exactly in the sauce but it tasted very much like nothing more than sesame oil and oyster sauce mixed with sugar. The end result is quite impressive for me. It found the right balance and I slurped it away quite effortlessly and I seriously can’t remember the last time I slurped away a plate of Wanton Mee away that easily.
This reminds me of those Bak Chor Mee at Bedok Blk 85 especially at Xing Ji Rou Cuo Mian where it was also as slurping good without much effort. I guess I can also imagine Bak Chor Mee noodles on this plate with a bit of the Bak Chor Mee soup and some sambal chilli sauce with the a few Bak Giaos(dumplings), fwah! Also can be slurping good for me!
This plate of Wanton Mee from Kok Kee Wan Ton Noodles may suffer from an image problem, but it is not a problem for me. A lot of food are very ‘handsome’ when you look at it but couldn’t justify it’s ‘handsomeness’ with it’s taste.
For me, give me shiokadodo food anytime, for no amount of sexiness in a food’s appearance can make me full.
Price: $3.50
Recommendation: $5 if you are a wanton mee lover!
Conclusion: This is one wanton mee that many people like and many people don’t like. If you like your wanton mee to be sweet and wet, you will like this. The noodles are not very QQ, wanton is very normal and char siu is pretty tasteless. The chilli by itself may be nothing to rave too. But the whole thing put together is a piece of satisfaction for me. This reminds me of Toyota cars. Not the best looking but what a smooth and quiet piece of engineering! The soup is quite shiok, won’t be long before I will be back to try the $5 version or the soup version.
Likes: Outstanding balance. Sweet and wet.
Dislikes: Could be better if the noodles had that bit more QQness. Definitely better if the char siew are those fatty cum chao tah ones. Would be the best Wanton Mee is the entire galaxy if they can master the art of producing shiokadodo dumplings too! If that day ever comes, then it would be a Lexus instead of a Toyota!
Finally I tried the Kok Kee Wanton Mee
Now I know why it’s as addictive as coffee
It may not be the best for the eye to see
But it more than worth my Wanton Mee’s fee
It is sweet and wet enough for me
Just how I like my wanton mee to be
The sauce aplenty – like dunno what pee
But for shiokness, there was more than wee
In honour of this newfound Wanton Mee matrix
I decided it’ll be the place for my Wanton Mee fix
Got addicted to this mysterious ingredients mix
Now I see why long queues are permanently affix
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The gravy is made of pork lard, that’s why so delicious.
This is the greatest con job in the world. It is as crap as any wanton mee you can find.
Really? how do you know?
Well Fei Fei wanton mee looks a con job to some too.
Long queue because the cook is slow. Ate once before. Like crap can.
MY wanton mee was cold that time. They seem to cook their noodles and wanton in batches, so if you suay, you get those cook long time ones.
This is my favourite wonton mee too!
Tried once coz they are famous and never went back again.
Portion so little, nOt worth the money.
I have been eating this since young. 20 years ago there was already long queues. I used to pack for my grandma when we were living around kallang area.
Well when I was there, the queue was like 15 but it cleared pretty quickly. Around 5 min.
Yes I do notice that’s a guy who does nothing but cook the noodles and the lady(the main cook) will cut it with scissors.
My portion not exactly very small, I find it almost the same as anywhere else? But it is pretty lubricated i mus say!
I see, any stories about this stall?
This stall actually tailor made their noodles from a supplier. It is slightly thicker and has good fragrance of egg.
Will agreed the sauce makes it special but for the price and portion I will look for other places.