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Home / Chinese Cuisine / Weng Hoo’s Shui Jiao Mian – Simply The Best Shui Jiao!
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Weng Hoo’s Shui Jiao Mian – Simply The Best Shui Jiao!
By Alfred October 18, 2009
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Weng Hoo’s Shui Jiao Mian – Simply The Best Shui Jiao!
Fast Facts
Dumplings Noodle (水饺面)
Chinese Cuisine
Food Court
Price Range:
S$1 - S$5
Rating Range:
8 to 8.9
Changi (樟宜)
Food Centre:
Changi Airport Terminal 2 Food Centre
Recommended For:
Dinner Lunch
Reviewed by:

I always say that authenticity is a relative term and everyone’s measure of it comes in different distinctive forms.

One of Hong Kong’s most famous exports, Singapore’s Wanton Mee which is so repeated-to-death in our coffeeshops around the island, is detest by Malaysians who surprisingly loathe the idea of adding chilli to spice up their Wanton Mee gravy. For them, the original taste of the gravy is what that should denotes the flavour though the bitterly sweet pitch-black sauce in a plate of Malaysian’s Wanton Mee can seriously get Singaporean’s eyes rolling.

Unmistakably and ubiquitously, chilli sauce is an integral part of Singapore’s Wanton Mee. Yet if you go up north just another 300km, this thing that people called Wanton Mee in KL, must be eaten without chilli sauce and finishing a plate of noodles in some kind of bitter sweet black sauce can seriously be the ultimate test of Singaporean’s will. Likewise, in Hong Kong, Wanton Mee is usually eaten in soup form and if you must eat the dry version, you need to be able to handle noodles with chili oil(and some dried chilli flakes) and nothing else.

Despite the fact that Malaysia’s Wanton Mee is smoothly penetrating our market in some forms such as Pontian Wanton Mee, Hong Kong’s version, to a large extent, is still what Singaporeans are willing to pay the top dollar for. The symbolic value of going to places like Crystal Jade or Tung Lok for a good and cheap meal is a $7 plate of cantonese style Wanton Mee, no?

[xrr label=”Weng Hoo’s Shui Jiao Mian:” rating=”8/10″ group=”s2″]

At Changi Airport Terminal 2 food court, as if the unorthodoxy level of the search for shiokadodo food is not high enough, I’m going to push it further by telling you that here is where a real gem I have been beholding for as long I could remember.

As much as I would like to have you believe, Weng Hoo isn’t the place where most Singaporeans would go for their Wanton Mee fix. But the simple truth is that here is where I tasted the most extraordinary dumpling(sui gao) and nowhere else have managed to go a notch higher.

Before I take you further, I must mention that Weng Hoo has a glorious following whose comfort food are Ipoh Hor Fun. For people who are staying in the western part of Singapore, I know it’s a great deal of travelling to obtain an Ipoh Hor Fun fix but to the cognoscenti, it’s not foolish at all.

The best translation for Sui Gao, as most of your Hong Kong friends would put forth to you, should be finely minced pork and prawns and in gyoza wrappers. I want to make a strong case today to put an end to that conventional recipe and show you how without the use of prawns, a shiokadodo sui gao still can be cleverly crafted.

Ok, contrary to popular belief, prawn is not the only thing that can make a sui gao shiok. Rather, truth be told, the flavour that we get in a Her Giao(fish dumpling) that is synonymous with the flavour in a Bak Giao(that you find in a bowl of Bak Chor Mee) is enough to topple the flavour that is yielded by succulent prawns.

The flavour in a Bak Giao(or Her Giao), as we all know, is all that fried sole fish. If you can align that flavour to a sui gao, then it is akin to getting a humongous Bak Giao which is what Weng Hoo wants you to roll up your sleeves for.

That has proven to be one of the toughest invention to be unraveled and for the last decade, I found myself heading to Changi Airport when I have no business with the air transportation at all.

[xrr label=”Weng Hoo’s Shui Jiao Mian:” rating=”8/10″ group=”s2″]

If you have a Bak Giao fetish and have always been in the quest for a bigger, better and delectable one, this is it for you.

For $3, a plate of sui gao noodles with 5 sui gao, nothing else has ever matters for me, though on the other hand, the gravy, the noodles and the chili sauce are so flawless that a meal for me here has never needed any compromising.

Price: $3

Recommendation: $4 Sui Gao Noodles(You get 8 to 10 large sui gao!). Ipoh Hor fun is also what they’re famous for.

Conclusion: This is essentially a cantonese style of wanton noodles except that you have 5 extra large ‘bak giao’ to go with it. The noodles are not bad with a slight hint of QQness(al dente). The chilli just happens to have flavours that are very robust also.

Likes: Sui gao full of the tik poh flavour.

Dislikes: Noodles too much at times.

Address Overall Rating

Weng Hoo
stall 3A
Changi Airport Terminal 2 food centre
9am to 8pm.
Off: Friday

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[xrr label=”Value:” rating=”9/10″ group=”s1″]
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[xrr label=”Service:” rating=”7/10″ group=”s1″]
[xrr label=”Ambience:” rating=”8/10″ group=”s1″]
[xrr label=”Cleanliness:” rating=”8/10″ group=”s1″]
[xrr overall=true group=s1 label=Overall:]


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Readers' Comment(s) : 3
Chen says:

I have eaten from this stall before. Their wanton is very good also. Most customers go for the horfun but I personally like their chicken noodle a lot.

Posted October 18, 2009
Francis says:

their Hor Fun is seriously the best i have eaten. until till now, no stall in singapore can beat their hor fun.. a dash of black vinegar with their sambal chilli is the best combination you can ever get.. my comfort food!

Posted February 3, 2010
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