Wong Kee Wanton Noodles & Roasted Delights is not a new kid on the block but it’s definitely worth a mention. Everything is made in-house at their only outlet in Timbre+. From the noodles, to wanton skin, to the chilli, only high quality wanton noodles that are value for money are served here.

Their noodles are made with all natural ingredients – eggs, flour, spinach, and tomatoes. Water that is less alkaline in nature is used, and no preservatives are added. 

After being a service banker for three years, Kelly Wong (27 years old) decided to become a hawker at the age of 23. Her father, Master Wong Wai Keung, is from Hong Kong and has 52 years of experience in Cantonese cuisine. In 1998, he was selling wanton mee in Depot Road. He then opened a factory in Johor, producing spinach and tomato based noodles.

Being a traditional and loving father, Master Wong felt that the hawker trade was meant for men and ladies should be working in a clean and comfortable environment. However, Kelly persuaded him to teach her the skills of making noodles and eventually, her father agreed.

Don’t be deceived by her small build because Kelly is one strong lady. “When my dad first taught me how to toss the noodles, I had to flip onions, garlics and even chestnuts on a huge noodle strainer. While watching TV, he would hear me tossing the ingredients. From the sound of tossing, he can determine if I have done it correctly.” Now, she can cook 6 portions of noodles at one go. “That’s nothing, my father can cook 8!”

After getting the basics right, Kelly started selling Wong Kee wanton noodles in Maxwell Market, and eventually moved to Timbre+. Don’t mind her black face while she is cooking because Kelly is a really nice lady and a successful hawkerpreneur. It’s not easy for a lady to work in a hot environment for long hours but Kelly has done it well. Not only does she know how to cook, she is involved in every aspect of her small business – from delivery, to cashiering, and right down to cleaning.

One of their signature dishes is the beef brisket noodles ($5.50). The beef brisket is cooked with more than 20 different spices and stewed for more than 10 hours. Hence, each piece of meat is soft and meltingly tender. Drenched with a rich beef sauce and paired with spinach noodles that are light in taste, this is simply a wondrous creation. 

Besides the spinach noodles, the other popular item in the menu is their tomato-flavoured mee pok with big wantons, a generous portion of kailan, homemade chilli and roasted char siew. Unfortunately, the char siew, which is roasted in-house, is not their forte. It’s a little tough, with some artificial colouring. However, the wantons and noodles are still excellent! You will realize that Kelly doesn’t have to toss the noodles in cold water. That’s because they use less alkaline water to make their noodles. Such eggy and springy noodles!

The dumpling soup with huge and tasty dumplings is the star as well. The wanton skin is made with either spinach or tomato. It is then loaded with rich amounts of minced meat, black fungus, chestnuts and mushrooms. As of now, they don’t have any plans to expand.

The post Wong Kee Wanton Noodles & Roasted Delights – Spinach & Tomato Noodles by Young Female Hawker appeared first on Miss Tam Chiak.