Michelin Hidden in Toa Payoh: A Bowl of Noodles That Hits Different

#springitinerary Chef Kang’s Noodle House – Just Char Siew, Wantons, and Damn Good Noodles If you’ve ever wondered how something so simple can taste so amazing, make your way to Chef Kang’s Noodle House in Toa Payoh. Tucked away in the unassuming Jackson Square, this place doesn’t need bells and whistles – it runs on just three key things: char siew, noodles, and some of the best wantons I’ve ever had. Chef Kang, the Michelin-starred chef behind the name, doesn’t even helm the stall himself – his protégés do. But don’t worry, the quality control is real. The menu is as small as it gets. No fried wantons, no fancy side dishes. Just pure focus. Let’s talk about the noodles. These aren’t your average wanton mee noodles. They’re bamboo pole noodles imported from Hong Kong – springy, thin, with a lovely bite. Tossed in a rich soy-based sauce with crispy pork lard (yes, real pork lard), every mouthful is savoury and satisfying. You know how some wanton mee can be dry or too oily? Not here. This hits the sweet spot. The char siew is on another level. Thick-cut, tender, and roasted over charcoal daily. It has that deep, smoky aroma and a caramelised crust that clings to the meat like a glaze. No overly red, dry slices here – this is proper, juicy char siew with a good balance of fat and lean. It’s the kind of thing you’d fight someone over for the last piece. And those wantons... I wasn’t expecting much, but they surprised me. Plump, silky-smooth skin packed with minced pork, shrimp, black fungus, and a little crunch from water chestnut. Each one is a flavour bomb, served in a rich, almost creamy chicken broth that tastes like it's been simmered for hours. There’s also an option to add shredded abalone if you want to zhng your bowl. But honestly? Even the basic bowl is more than satisfying. Worth the hype? Absolutely. There’s often a queue, but things move fast. It’s no-frills – think industrial estate coffee shop – but you’re not here for the ambience. You’re here because a bowl of noodles, done right, can taste like something truly special. If you’re a char siew lover, or just someone who appreciates a bowl of noodles that’s made with heart and technique, this one’s worth the trip.