I don't know Greg. Your works tend to expand from a generic food vlog to a feel good one. Both integrating your family and your attention to the history and future side of each shop give a distinct vibe. The channel is unique and shines bright among its peers even though you are a solo creater. Kudos to you sir!
Hi Greg The Nam Seng Wanton Noodle -old school wanton. First stall were opened at the old National Library next to the Muesum, shifted to Far East Square and shifted again to Telok Ayer area where the stall shut down in 2020 due to poor sales and now had reopened at 1008A Toa Payoh North inside CHE Kitchen. Ah Por is still there at this new site. Long queue were reported about an hours wait. Opens daily from 8.30am to 6pm. Heard that tgeir wanton usually runs out.
Another fantastic video, Greg. I particularly love your pieces on the history of hawker stalls and the evolution of hawker culture in Singapore. Keep up the great work.
Hi Greg, I tried the noodles today. I ordered the chili version at standard size with additional ingredients. Their char siew was heavenly and the pork lark adds the sinfulness. Wanton was pretty good too. Agree that the pickled green chilli helps to cut through the oiliness probably it's the vinegar. Maybe the slight letdown is the noodles which lack the springiness as you had mentioned. Next time I will try the black version. Thanks.
So glad I found this channel Greg. Easily my fave singaporean food reviewer and I’ve only watched a handful videos yet- love them! Also, beautiful family. Life is great with great people.
Thanks Greg for your vlog. Koung's WTM is really one of the best WTM in SG, hopefully with your vlog it won't increase the waiting time. You were there during off-peak hence the short waiting time. Usually during peak period (11am-1pm)the wait can be 30-45mins. I have been eating this WTM since my younger days when they are still located at Geylang Lor 12. 1. Noodles texture cooked perfect - al dente 2. Unique chilli sauce which cannot be found in another stall in SG 3. Lardy fragrance when it's hot. But this is also a double edge sword a. Very fragrant and tasty when it's hot and if you finish it when it's still hot/at least warm. b. When it's turns cold, the greasiness of the lard oil is too much for my liking till I feel like vomiting, so be warned. 4. Char siew is done in-house by the boss using charcoal is one of the best cause of the smoky charcoal fragrance. Not too lean or too fat. Overall IMHO this is the best old school WTM in SG. If you want a taste on nostalgia, Koung's WTM is rated no. 1.
Hi Anthony, you seem to know this stall inside out. Was there another location in-between Lor 13 and Lor 21a? One or two users commented that there was one
@@GregoryLeow Haha. Nope, just that I happen to stay and hang out at Lor 12 for about 2 years during my younger wild days. I recalled after Lor 12, they moved opposite to Lor 13 follow by Lor 21A.
Hi Greg, I have been patronizing this stall since Lor 12 and Lor 13 Geylang days. And I had it again a few weeks ago, and the standard dipped quite a fair bit. the noodles are a bit soggy and the char siew has shrunk a lot. Hope it is not due to inflation, haha.
I ever used to live in S'pore in 1990s at Angmokio Ave 6, st 61. Often I used to visited a pub called Wall street in Amara hotel Tanjong pagar Rd. There I met some famous guys such as Anthony Lee(Antique Tycoon), Tony Peck(national Petrol company boss) etc.. I miss them all, but I guess they have all gone up already.. Time pass too fast..
Solid traditional Wanton Noodles blogging! Notice the black Mercedes Benz S Class parked beside Gregory Leow? It belongs to the rich Indonesian Wanton Noodles hawker Rudy Hartono! TQ
Hi Greg, another fantastic review. Do you prefer the black or white version? Good to highlight the fair warning regarding the downside of quick expansion and its effect on quality. The lard looks yummy and definitely enhances the flavor. I will give it a try soon. Thanks !
Koung is my top favourite too. But even the great masters have his bad days too. It has a bit more smokiness, robust flavours and zing that cannot be found in Kok Kee, Engs WTM, the stalls in both Old Airport and Dunman FC. Pontian is nice but Koung's noodles sets itself apart from the competition. AND in no way, am I saying the latters are not good, they are great in their own way. BUT I can eat Koung blind folded, and I can straight away distinguish it apart from its unique taste and texture.
I tried it, but it’s spicy and too oily, to me it’s was at 大众coffee shop Bukit Timah (now it’s consider Bukit Panjang) ,40years ago. it’s Tabao in paper box with plastic sheet, you can eat 4 hours later it’s not lumpy or soggy, still springy delicious,lightly sauce.
I didn't know there's a black and white version! I first came to know about Koung when I dined in at JEM, which I thought it's very delicious already, yet you mention the review says not as good? Means I must head down to the main outlet at Geylang to try! Must be damn good! I do agree it's one of the best wanton noodles in SG, tastes better than Eng's but have not tried Kok Kee.
I am a wan ton mee lover but do any of you notice that the noodles they used for wan ton mee in the 70s and 80s are different than those that they served in the 90s to the current day? In the 70s the noodle feels more rubbery and it looks a bit transparent compare to the current noodles they used.
Hi Greg, This is Philip Lee, your old Streats colleague. Am glad you are so popular with your food reviews. Keep it up. My! Already sporting grey hair. Wekcome to the club! But I am years ahead. Will be 80 next June. Cheers!
I surely have tasted better WTM, it does not even come close to my top three. The only saving grace of this WTM is the pork lard and just maybe the wanton.
BoricAcid ????? Traditionally potassium carbonate and sodium carbonate is used in noodle making, also known as Kansui, alkaline is what give noodles the so call "bounciness". Good thing that yours is not a "how to" video.
“The results showed that there was high concentration of boric acid found in the noodles and fish-based processed food samples. The amount of boric acid detected in yellow noodles varied over the four weeks and amongst manufacturers. A similar pattern was also observed for ‘kuey teow’ (flat rice noodle) and ‘kolok’ noodle. The highest amount of boric acid concentrations was found in ‘kuey teow’ followed by yellow noodles and ‘kolok’ noodle. There was also inconsistency in the concentration of boric acid in fish cakes, fish balls and crab sticks.” www.researchgate.net/publication/343599794_Contents_of_Boric_Acid_in_Noodles_and_Processed_Foods
“As early as 1870s, before countries began legislating against their application as food additives due to their toxicities, boric acid and borax were added to foods as preservatives which inhibit the growth of microorganisms, in particular yeasts, and to a much lesser extent, against moulds and bacteria. In past years, cases regarding the abuse of borax or boric acid in foods including rice dumplings, meat balls, yellow noodles, root starch jelly and fried fritters were reported in Hong Kong and other places such as Mainland China, Taiwan and Malaysia. These chemicals were illegally added in foods not only for the sake of extending the products’ shelf life, but also because they may increase the elasticity and crispiness of foods.” www.cfs.gov.hk/english/multimedia/multimedia_pub/multimedia_pub_fsf_131_01.html
Koon Kee Wanton Noodles at Petaling Street in Chinatown, Kuala Lumpur is the Champion 🏆! Only RM$8.50 & no Wanton Noodles in Singapore can hold a candle 🕯️ to Koon Kee Wanton Noodles at Petaling Street in Chinatown, Kuala Lumpur! TQ
龚氏 is similar to 飞飞 line of mellow taste type but more flavourful. Few outlets too, wonder is it franchised? If one prefers stronger flavour, can consider Kovan Hawker Centre 益食 or Old Airport Hawker Centre 后港云吞面。$4 and above price for wanton mee is hard to accept but guess life goes on, more hype to come with GST hype. c",)
I don't know Greg. Your works tend to expand from a generic food vlog to a feel good one. Both integrating your family and your attention to the history and future side of each shop give a distinct vibe. The channel is unique and shines bright among its peers even though you are a solo creater. Kudos to you sir!
Hi Greg
The Nam Seng Wanton Noodle -old school wanton. First stall were opened at the old National Library next to the Muesum, shifted to Far East Square and shifted again to Telok Ayer area where the stall shut down in 2020 due to poor sales and now had reopened at 1008A Toa Payoh North inside CHE Kitchen.
Ah Por is still there at this new site.
Long queue were reported about an hours wait.
Opens daily from 8.30am to 6pm.
Heard that tgeir wanton usually runs out.
Another fantastic video, Greg. I particularly love your pieces on the history of hawker stalls and the evolution of hawker culture in Singapore. Keep up the great work.
*Your videos are getting better and better! As a food blogger you're an inspiration*
As I commented a year before that this is the most underated food channel in SG, it definitely still holds.
Love the research!
Hi Greg, I tried the noodles today. I ordered the chili version at standard size with additional ingredients. Their char siew was heavenly and the pork lark adds the sinfulness. Wanton was pretty good too. Agree that the pickled green chilli helps to cut through the oiliness probably it's the vinegar. Maybe the slight letdown is the noodles which lack the springiness as you had mentioned. Next time I will try the black version. Thanks.
So glad I found this channel Greg. Easily my fave singaporean food reviewer and I’ve only watched a handful videos yet- love them! Also, beautiful family. Life is great with great people.
Your trip with your daughter is warm hearted
I’m living overseas now and watching your videos make me feel like I’m back at home again, thank you Greg
05:09 Is boric acid banned in Malaysia also?
Any idea where can we find this kind of old school wanton noodles recipes especially the sauce .
Which is tastier the black or white one ?
first time watching your vlog and i fell in love. very detailed and easy to watch. thank you
Koung’s does have branches at Jem & Lau Pa Sat but looks like this main Geylang stall is the real deal!
I like the historical research of your vlog, reminding us how the end product had actually evolved. Thank you.
Have you try Hong Ji Mian Shi Jia at 79 Telok Blangah Drive. It roasts its own char siew.
Thanks Greg for your vlog. Koung's WTM is really one of the best WTM in SG, hopefully with your vlog it won't increase the waiting time.
You were there during off-peak hence the short waiting time. Usually during peak period (11am-1pm)the wait can be 30-45mins.
I have been eating this WTM since my younger days when they are still located at Geylang Lor 12.
1. Noodles texture cooked perfect - al dente
2. Unique chilli sauce which cannot be found in another stall in SG
3. Lardy fragrance when it's hot. But this is also a double edge sword
a. Very fragrant and tasty when it's hot and if you finish it when it's still hot/at least warm.
b. When it's turns cold, the greasiness of the lard oil is too much for my liking till I feel like vomiting, so be warned.
4. Char siew is done in-house by the boss using charcoal is one of the best cause of the smoky charcoal fragrance. Not too lean or too fat.
Overall IMHO this is the best old school WTM in SG. If you want a taste on nostalgia, Koung's WTM is rated no. 1.
Hi Anthony, you seem to know this stall inside out. Was there another location in-between Lor 13 and Lor 21a? One or two users commented that there was one
@@GregoryLeow Haha. Nope, just that I happen to stay and hang out at Lor 12 for about 2 years during my younger wild days.
I recalled after Lor 12, they moved opposite to Lor 13 follow by Lor 21A.
have you tried hong ji wanton mee at telok blangah? imo is the best old sch style but i have yet to try this.
Hi Greg, I have been patronizing this stall since Lor 12 and Lor 13 Geylang days. And I had it again a few weeks ago, and the standard dipped quite a fair bit. the noodles are a bit soggy and the char siew has shrunk a lot. Hope it is not due to inflation, haha.
Enjoyed your video as always, thank you for sharing!
I ever used to live in S'pore in 1990s at Angmokio Ave 6, st 61.
Often I used to visited a pub called Wall street in Amara hotel Tanjong pagar Rd.
There I met some famous guys such as Anthony Lee(Antique Tycoon), Tony Peck(national Petrol company boss) etc..
I miss them all, but I guess they have all gone up already..
Time pass too fast..
The Hgo Hiang at the same coffee shop is also freaking amazing.
Agree
Hello Greg, have you tried yong chun wantom noodles at bukit merah view market. I feel is the best. Is this better than yong chun?
Beside mee kia, Do they sell kway tiao as well ?
I love to see all your food video.. U share so many yummy food
Solid traditional Wanton Noodles blogging! Notice the black Mercedes Benz S Class parked beside Gregory Leow? It belongs to the rich Indonesian Wanton Noodles hawker Rudy Hartono! TQ
Is the fried chicken from Eng Kee at one of West Coast coffee shop?
Hi Greg, another fantastic review. Do you prefer the black or white version? Good to highlight the fair warning regarding the downside of quick expansion and its effect on quality. The lard looks yummy and definitely enhances the flavor. I will give it a try soon. Thanks !
I prefer the white version with chilli. You can taste the naked flavour of the ingredients! But I can see the appeal of the black version
Hey Grey, nice to see U intro wantan mee. Have you done the Tanjong Rhu Wantan mee b4? Can you make some time 4 it?
h greghveyou triedthe wantan mee atkim sebg at bukit merah iew foodcenter?
where is the fried chicken wing stall at the start of the video?
Eng Kee chicken wings at West Coast!
Ate since I was young.
My dad's best friend lol.
I actually apprenticed the for 2 yrs.
Learnt the charsiew n stuff.
My godfather sia
awww always a joy to see emma. she looks so cute in her little mgs tshirt :"))
Koung is my top favourite too. But even the great masters have his bad days too. It has a bit more smokiness, robust flavours and zing that cannot be found in Kok Kee, Engs WTM, the stalls in both Old Airport and Dunman FC. Pontian is nice but Koung's noodles sets itself apart from the competition. AND in no way, am I saying the latters are not good, they are great in their own way. BUT I can eat Koung blind folded, and I can straight away distinguish it apart from its unique taste and texture.
Should also try it at Dunman food centre wan ton mee my favourite stall.
I saw on TikTok there are stalls selling wanton noodles with eggs in sg. Yet to try.
* Served with sunny side up eggs.
I tried it, but it’s spicy and too oily, to me it’s was at 大众coffee shop Bukit Timah (now it’s consider Bukit Panjang) ,40years ago. it’s Tabao in paper box with plastic sheet, you can eat 4 hours later it’s not lumpy or soggy, still springy delicious,lightly sauce.
wah greg eatingthisoldschool wantn meeduing jeavy rain is just shiok n cozy
Actually this style is pretty common. There is one stall at Tanglin Halt with similar style and is damn good.
I tried the one at JEM and it was absolutely horrendous. But the Geylang store is great!
hi Greg! great video as always, may I ask where's the fried chicken stall at the start of the video HAHA?
Hi Kevin, google “eng kee chicken wings”. Best in singapore imho ☺️
went there quite often after work becos it's quite near from my office. But that's before Covid19.
I didn't know there's a black and white version! I first came to know about Koung when I dined in at JEM, which I thought it's very delicious already, yet you mention the review says not as good? Means I must head down to the main outlet at Geylang to try! Must be damn good! I do agree it's one of the best wanton noodles in SG, tastes better than Eng's but have not tried Kok Kee.
WE HAD THE BEST WANTON MEE IN BLK 505 HAWKER CENTRE FROM 1986 TO 1992 THE VERY STALL FROM BUGIS STREET NOW THE LOCATION OF BUGIS JUNCTION.
Your history has a missing link as they have moved to another location from Lorong 13 corner coffee shop. Lorong 21A was a later location.
oh is it? Do you know what the location was....?
I am a wan ton mee lover but do any of you notice that the noodles they used for wan ton mee in the 70s and 80s are different than those that they served in the 90s to the current day? In the 70s the noodle feels more rubbery and it looks a bit transparent compare to the current noodles they used.
Hi Greg, This is Philip Lee, your old Streats colleague. Am glad you are so popular with your food reviews. Keep it up. My! Already sporting grey hair. Wekcome to the club! But I am years ahead. Will be 80 next June. Cheers!
Hi Philip, just found your comment! Glad to hear from you!
Man, your food vlogs, makes me wanna take a grab down just to eat wanton mee
Greg: "Wait, coffee."
Me: "Of course!"
Ive tried twice...yup is very old school.
Don’t they have mee pork (flat noodle) wantan me? Much better texture
You should review Tanjong Rhu wanton mee in Jalan Batu. Some say it’s the best in Tanjong Rhu.
your daughter is soooo adorable!
Tonite coming my place for mahjong with my dad.
Every monday when the stall close
So most likely most of those Wanton Mee sold in JB now had added cockroach poison too.. Omg
i ate some wanton mee at jb before , their noodle taste weird
@@sdqsdq6274 OMG, is it taste like rubber? Did they mix added rubber bands?
Boric acid.
Can only visual enjoy now cos already a vegetarian...🤭
The 古早wanton mee that I had in the eighties......one look n you can tell without tasting
Your daughter is going to take over your channel soon
She is such a natural
Hope to go there .... Soon. ✈️
Greg, thank you so much! Finally!!!
I always eat when I at JEM
My boyfriend can eat 3 bowls of wan tan mee and shrimp soup from this stall at a go.
I can eat 4 bowls at one go... Marry me ?
Been following you for 4 years, Singapore is a foodie's paradise and everyone has suggestions of where to eat, I only go there to eat nothing else
hello. Would you consider doing a review of vegan food? Thank you...Amituofo...阿弥陀佛。。。
I've tried it not exceptionally good not worth
Try out Kok Kee wanton mee too Greg. Totally worth the hype too..
I surely have tasted better WTM, it does not even come close to my top three. The only saving grace of this WTM is the pork lard and just maybe the wanton.
I will be helping my Shifu to roast charsiew starting next year..
Shifting to a kopitiam opposite geylang library.
Do support my Shifu ya.
Thanks...
Old school is good school. Lard is healthy.
I tried koung, I like engs better just my personnel opinion
If the signature is the pork lard, then offering halal option is killing the recipe.
Are you a FT youtuber
This is my old personal favorite WTM.. But Personal Opinion feel it became not really worth it anymore.. Price keep shooting up.. Real sad..
He will do till he is 90 years old at least he says lol
The Chili Ban Mee in this same coffee shop is 100x better than this Wanton Mee
Next video Laksa, please. 👈
BoricAcid ????? Traditionally potassium carbonate and sodium carbonate is used in noodle making, also known as Kansui, alkaline is what give noodles the so call "bounciness". Good thing that yours is not a "how to" video.
“The results showed that there was high concentration of boric acid found in the noodles and fish-based processed food samples. The amount of boric acid detected in yellow noodles varied over the four weeks and amongst manufacturers. A similar pattern was also observed for ‘kuey teow’ (flat rice noodle) and ‘kolok’ noodle. The highest amount of boric acid concentrations was found in ‘kuey teow’ followed by yellow noodles and ‘kolok’ noodle. There was also inconsistency in the concentration of boric acid in fish cakes, fish balls and crab sticks.” www.researchgate.net/publication/343599794_Contents_of_Boric_Acid_in_Noodles_and_Processed_Foods
“As early as 1870s, before
countries began legislating against their application as food additives due to their toxicities, boric acid and borax were added to foods as preservatives which inhibit the growth of microorganisms, in particular yeasts, and to a much lesser extent, against moulds and bacteria.
In past years, cases regarding the abuse of borax or boric acid in foods including rice dumplings, meat balls, yellow noodles, root starch jelly and fried fritters were reported in Hong Kong and other places such as Mainland China, Taiwan and Malaysia. These chemicals were illegally added in foods not only for the sake of extending the products’ shelf life, but also because they may increase the elasticity and crispiness of foods.” www.cfs.gov.hk/english/multimedia/multimedia_pub/multimedia_pub_fsf_131_01.html
Koon Kee Wanton Noodles at Petaling Street in Chinatown, Kuala Lumpur is the Champion 🏆! Only RM$8.50 & no Wanton Noodles in Singapore can hold a candle 🕯️ to Koon Kee Wanton Noodles at Petaling Street in Chinatown, Kuala Lumpur! TQ
You want us to fly all the way to KL to eat the wanton mee?
@@macrick:
You no need!
@@woonchungliong4173 Then you telling us Singaporeans, kum lan?
Why must shake head slighly while tasting the food...
*eats the vegetables* …. FREAKIN AMAZING!🤩
Just joking. Great video lah. Keep it up.
It’s great that you continue filming even when it started raining. Such typical Singapore weather. Can’t wait to return to Singapore
My Sifu looking good lpl...
I hope it isn't salty .
So Emma loves it! Enough for me. :-)
wah really? boric acid , thats one harsh chemical , glad they stop it
My Shifu very fit
$5 coming very soon...
👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏
So so nothing great
Why do you mention he's from Indonesia. Ultimately, all Sporean or Indon Chinese came from China! Stop discriminating fellow Chinese
龚氏 is similar to 飞飞 line of mellow taste type but more flavourful. Few outlets too, wonder is it franchised? If one prefers stronger flavour, can consider Kovan Hawker Centre 益食 or Old Airport Hawker Centre 后港云吞面。$4 and above price for wanton mee is hard to accept but guess life goes on, more hype to come with GST hype. c",)