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| PORK. PORK. PORK. |
You can't really tell from the picture, but I'll say this nicely, honestly and truthfully.
If you can't stand the smell nor taste of pork, if you abhor it to the highest degree, or if pork's just not your thing, stay away.
Stay far, far away.
You will not like this place where in this one single bowl of wanton noodles is as much pork as nowhere else that I've ever had- and trust me, I do take bak kut teh and century egg pork porridge and I love my char siew and dim sum.
We happened to be in the area, and it being that the (favorite) chicken rice stall was closed for the day, we decided hey, let's try this one cos' we're always seeing people inside and so it must be pretty good and after all we tried the neighbor's wanton mee the last time already.
So we did, and almost at once, I realized the reason behind this very packed, very busy place.
Because whilst there is wanton mee, and there is wanton mee, it is not every place where the wanton mee is so deeply infused with pork that you taste nothing else but pork, pork and PORK.
It was in everything, mind. Every Single Thing.
In the noodles, which they did really QQ. In the gravy, which was thick and rich so much so that you had to mix it really well so that every strand got as much of the gravy as possible. In the soup, which was more like pork bones and pork meat double-boiled and double-bubbled with nothing else but a heck lot of pork meat.. In the veggies, which soaked up the gravy. In the wantons boiled and fried that had all that little lumps of meat wrapped up snugly inside them. And, in the oil.
Yes, even the oil.
In fact, the whole friggin' bowl.
Trust me, I'd never savored as much pork as ever there could be in a bowl of dry wanton mee.
And you know what, for someone who literally runs away from the kway chap stall in the hawker center, who decides to go occasionally kosher at the suggestion of ter kah, who dumps a load of veggies over the pigs' trotters just so she won't have to look at the leg whilst she's chomping on its meat, and who avoids the pig skins and pig tails in kway chap, I actually quite enjoyed the porky, pork, pork taste of this wanton mee.
And I certainly don't mind going back there again. :)