Top 10 Best Wanton Mee Stalls in Singapore (2026) — Verified Addresses, Opening Hours & Prices

The most-talked-about wanton mee in Singapore, and the chilli-debate epicentre. Eng's signature is the absolutely chilli-loaded version — a deep-red sauce with serious heat that defines the entire bowl. Standard bowl S$5.50, with extra char siew S$8.50. The char siew is the crispy-edge style, the wantons are bouncy and properly filled. It is its own shophouse eatery at 248 Tanjong Katong Road (S437036) — not a hawker stall. Open Tue–Sun 10:30am–8:45pm, closed Mondays. Note: the Eng's lineage split years ago, so the separate Dunman Road Char Siew Wanton Mee stall inside Dunman Food Centre is a different business with the same heritage — both are worth eating, but they are not the same stall. Queues from 12pm; morning visit is calmer.

The legend that started at Lavender Food Square in 1985. Important for anyone chasing the old address: Lavender Food Square is long gone, Kok Kee closed in 2016, moved to the Hoa Nam Building, and reopened in March 2019 at Bistro 8, 30 Foch Road #01-02 (S209276) — a few minutes' walk from where the original stall stood. The brand was acquired by Jumbo Group. Kok Kee is the dark-sauce style — lard-and-soy-tossed noodles with restrained chilli (the opposite of Eng's), letting the noodle springiness and char siew lead. Standard bowl S$5, large S$6. Foch Road is open daily 9am–9:30pm and is the outlet to go to; there are now six in total (Foch Road, Tai Seng, Ang Mo Kio Ave 4, Toa Payoh HDB Hub, Punggol Central, and Rasapura Masters at Marina Bay Sands). Queues from 12:30pm and 6:30pm.

The 24-hour saviour, and the single most useful entry on this list at 4am. Fei Fei is at 45 Joo Chiat Place (S427769) — it moved down the road from its long-time 72 Joo Chiat Place shophouse, so ignore older listings and map pins. Open 24 hours, every day. Wanton noodles S$6; the wider menu runs to chicken cutlet noodles and meatball noodles at S$8, chicken feet noodles S$7, minced pork noodles S$6, and sides S$6–9 (prices rose slightly after the move). The 24-hour operation sets the bar a little lower than the famous-name competitors, but the noodle quality is reliable, the chilli is honest medium-heat, and round-the-clock availability is unmatched in this category.

Two things changed here in 2026, and both will send you to the wrong stall if you are working off an older list. First, the name: what everyone still calls Hua Kee Hougang Famous Wan Ton Mee now trades as Hougang Traditional Famous Wanton Noodle. Second, the unit: it has moved from the front row to the back of the food centre, at #01-35 (51 Old Airport Road, S390051) — not #01-02. And the name still says Hougang, but do not go to Hougang; that is heritage, not an address. The family business dates back to 1940 and is now into its fourth generation, and it holds a MICHELIN Selected listing. The style is the middle-ground wanton mee — moderate chilli, balanced sweet-savoury sauce, generous char siew slices. Wanton noodle S$5. Open 10am–8pm on Mon and Thu–Sun, closed Tuesdays and Wednesdays. Worth knowing: Cho Kee (no. 8 on this list) is in the same food centre, so Old Airport Road is still the best place in Singapore to settle a wanton mee argument in one sitting — but the two are now at opposite ends of the building, and their rest days only leave you Mon, Thu and Fri to eat both.

Malaysian-style wanton mee imported across the border, and the most convenient entry here — this is a chain, not a single stall, so there is almost always one near you. Pontian's signature is the dark, savoury sauce — a Johor-style blend built on dark soy, oyster sauce, chilli, tomato ketchup, lard and sesame oil — with a generous mushroom and char siew topping; the mushroom is the Pontian tell, rare in Singapore-style stalls. There are around a dozen outlets, including Newton (5 Koek Road), United Square, Toa Payoh Central, Ang Mo Kio 628 Market & Food Centre, Kovan 209 Market & Food Centre, Clementi 448 Market & Food Centre, Jurong East, International Plaza, Paya Lebar Square, The Star Vista, The Seletar Mall, Pasir Ris Mall, Hillion Mall and Singapore Expo. Pricing depends heavily on the outlet type: the mall and delivery menu lists wanton noodles at S$8 (set meals S$8.50–8.80), while the market and food-centre stalls are noticeably cheaper. Best for: fans of mushroom-on-noodles and people who find Singapore-style wanton mee too sweet.

If you came looking for Wei Min The Famous Wanton Noodle at #01-37, it has closed — but the same hawkers reopened in April 2026 at #01-87 in the same food centre under the name Tong Le Wanton Mee, with a near-identical menu. Worth following them: this is Malaysian-style wanton mee with a dark, glossy sauce lifted by shallot fragrance and mild sweetness, and noodles with a genuinely addictive bounce. The Char Siew Wanton Noodle (S$4.80) arrives generous for the price, with thick char siew slices and both soup and fried wantons. The Curry Fried Chicken Cutlet Hor Fun (S$5.80) is the underrated second order; sides run S$4.80 for fried or soup wantons and S$5.20 for fried dumplings. Open 9am–8pm Mon–Thu and Sat–Sun, closed Fridays. Solid value pick for the south-west, with far shorter queues than the famous-name spots.

The cheapest genuinely good bowl on this list, and the one nobody queues for. This 34-year-old stall is run by an elderly couple who spent years moving between coffeeshops before settling at Whampoa Makan Place in 2020 — 90 Whampoa Drive, #01-81 (S320090). Wanton mee is S$4.50 small, S$5.50 large: chewy noodles in a savoury soy-based sauce with a chilli that is a lot more potent than the price suggests, topped with char siew roasted in-house daily. Order the handmade ngoh hiang at S$1 a piece — it is fried to a properly crisp beancurd skin and made from scratch each morning. Open Sat–Thu 8am–7pm, closed Fridays.

The direct rival to Hougang Traditional (no. 4), at the other end of the same food centre — #01-04, 51 Old Airport Road, S390051. Cho Kee started as a pushcart along Old Airport Road in 1965, moved into the food centre in 1973, and is now run by the third generation. The point of difference: where its neighbour perfects one egg noodle, Cho Kee makes its own varieties in a central kitchen — the standard egg noodle plus spinach, beetroot, seaweed and whole-grain versions for an extra S$0.50 — additive-free and low in sodium, delivered fresh daily. The char siew and dumplings are made in-house too. Wanton Noodle S$4.50, Fried Wanton Noodle S$5.50, Mushroom Noodle S$5, Dumpling Noodle S$4.50, Shredded Chicken Hor Fun S$4.50, Chicken Feet Noodle S$4. The catch is the rest days: open 11am–3pm and 6:30–9pm Mon–Fri, closed Saturdays and Sundays, so a weekend hawker crawl at Old Airport Road will miss it entirely. Cho Kee is consistently overlooked in favour of its more famous neighbour — your gain.

The Michelin Bib Gourmand pick, at 115 Bukit Merah View Market & Hawker Centre #01-56. Bukit Merah View has an unusually high concentration of wanton mee stalls — Kim Huat, Depot Road and R&D are all in the same building — and Yong Chun is the one that earned the Michelin nod. The noodles have a good eggy al dente bite, and the char siew is wok-cooked rather than roasted, which gives it a softer texture than the crisp-edged style at Eng's. Dumplings are plump and meaty with minced pork and water chestnut; the sauce leans slightly sweet and traditional. Wanton, dumpling and shredded chicken noodles run S$3.50–5.50 by portion; chicken feet noodles S$4–5. The catch is the hours: 5:30am–12.30pm, Fri through Wed, closed Thursdays — and older write-ups still list the opposite pattern, so check the day before you make the trip. The couple start prep at 2am to feed early-shift workers and seniors, queues build from about 6am, and the noodles regularly sell out before noon. This is a breakfast mission, not a lunch one.

The CBD pick, and the most loaded bowl on this list. Ji Ji is at Hong Lim Market & Food Centre #02-48/49 (531A Upper Cross Street, S051531), a few minutes from Chinatown and Raffles Place. Like Cho Kee it started as a 1965 pushcart, and it is now run by two third-generation sisters. What sets it apart is sheer coverage: a single bowl comes with char siew, soup wantons, fried wantons and mushrooms rather than making you choose. Open Fri–Wed 9:30am–3pm and 5–7pm, closed Thursdays — note the afternoon break, which catches out anyone turning up at 4pm. Go before 12pm or after 1:30pm to dodge the office lunch crush.