60 years perfecting the best Wan Tan Mee: Koung's Wan Tan Mee - Food Stories
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- เผยแพร่เมื่อ 12 พ.ย. 2021
- Mr Koung has come a long way. From working part time at a hawker stall at just 12 years old, to having his very own Wan tan Mee stall for 60 years, he's indeed a force to be reckoned with.
Address:
Koung's Wan Tan Mee
205 Sims Ave
Singapore 387506
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my ah gong's favourite stall. he used to tabao for us all the time. a week after he passed on, i went to tabao on my own and started crying upon tasting the noodles
Filial grandchild. God bless you.
This uncle is a perfectionist and humble individual. Not afraid to try other’s trades in order to come up with his best concoction 👍
I ate at Koung's stall when he was at Geylang lorong 12.
On one occasion I dropped by to order a plate of noodles with just veggies. His 2 assistants were hesitant to take my order but Koung promptly agreed. This man gave me the benefit of the doubt that it had to be some temporary diet restriction without the need to ask. He considered it a compliment that I can eat his noodles with just veggies... then obviously his noodles must be good. Koung entertained my order despite the peak lunchtime crowd. I did so again when I ate with 2 other friends who were pleasantly surprised by Koung's good standard and more importantly, his wonderful attitude in being a understanding person.
I have overcomed my diet restriction to enjoy his noodles and home roasted charsiew which I consider the standard to beat.
uncle is in real good shape for his age!
A wise and pragmatic man. Always open to ideas in his search for perfection
20 years of supporting
One of the better ones around.
His advice on focus is very applicable to everything we do. Very wise
Uncle Kuong is very positive. Hope to try his noodles soon.
This has been my favorite stall since 1991 at Lor 12 👍🏻😁
Lovely, honest & hard~working man. Takes pride is the quality of what he creates….
Actually what he said are true. The noodles now really can't compare to last time and the chilli too. I can't find the old school kind of tastes. Hope to see more old hawker stall like this in SG. Please post more videos like this. Thanks
I like the way they do wanton sauce very tasty. Will go again. Be prepared to wait
All the best hope yr generation can sustain it ,still have to tell them life is still up n down good or bad ,consistantcy is very important n hardworks will still keep the legacy going ,thnk u .
my favourite wanton mee since my teens since 1997.. Power!
The best of the best!!! Must try!!
Their ready to eat was delicious!
$4.50 for a bowl is really reasonable for what the quality, time and what seems to be refined recipes over decades. I'll absolutely give a try.
Sad to say.
Koung's wantan mee stall cooking technique had dropped.
Bloggers, please make sure what you blog are true.
The sauce is not really old school, very watery, green chilli not that good.
Their number queue needs to be managed properly . Waiting for more then 1 hour is not a good wait.
It will drive away new customers with their number systems.
@@toontoon8039 fir old school type wantan mee its above the normal pricing.
Too much blogging from food bloggers drive up the selling prices which in turn made the stall overly too famous.
This is good!! Must try!
Love his wantan mee.
love this - will definitely be hunting the stall down to try
i ate many times in this stall and always request wanton only + $1 extra noodle
I can imagine the daughter listening to the same story from the father for the past 20 years or so 😂 Feel so 無奈 for her. Hahaha.
My fave wantan mee stall. Usually i will dabao and eat a few hrs later. I have been eating wantan mee that way for almost 20 years. Discovered this when i was young where I slept in during the weekend and had wantan mee, that was bought for breakfast. reheating is not necessary.
for Kuong’s char siew, it is a hit-or-miss kind of thing. Some days the char siew were damn good, smokey and all, but some days were mediocre at best.
i really like this stall..whenever in the vicinity i shall makan 1 plate
Wan Tan noodles cha siew is also one of the key stuff. Should use honey to marinate it. Use coloring , the taste is gone.
From KL , Msia. Hope to try if i had a chance to Spore again. Last trip was Aug; 2019. Stay in Balestier road.
I bought their fast-food version from a petrol kiosk and I mixed it with lard oil at home, it tastes awesome!
It was very good during the lor 12 and 13 days. Std dropped after moving to Lor 21A. But it's expected as it is hard to maintain stds for such a long time. But full respect for uncle , at least I tried the early years of his 古早味 wan tan mee
I went there last Saturday at 6pm. I ordered the dried white wanton noodle without dark soy sauce. Taste very good but … the noodle very starchy. Maybe they closing at 8pm n they never bother to change the water for cooking the noodle. Maybe I should visit them at 8am next time.
BEST.....😁😁😁 old school😉
Where can I buy the halal packaging ones ? Thanks.
Innovative, ready to eat. Char siew a bit too white. Need to try to verify whether it is ready good
I thought there is an outlet in a mall in Jurong . Jurong Point or JEM.
Too far for me thus no chance to try. I’m 74+ n love old-school type of food.
ONCE ARMOUR!
Is that colouring while making the char siew?
Sadly yes. I wish they would not use those colouring in the char siew etc.
I agree with him, young people today think about “expanding” their parents business all the time without mastering the basics. I’m skeptical about RTE, it usually doesn’t taste nearly as good. It might destroy the brand. I’m not sure if his daughter actually knows how to cook wanton mee on the same level as this uncle (she looks like she doesn’t actually cook), moving into RTE with sub-par wanton mee (typical of overambitious young singaporeans) is useless.
One of the best wanton mee I ever eaten!!!
5:42 And thus spoke the daughter!
Tried before. The noods are good but sadly the charsiew is the cardboard type. Don't flame me but I still think Eng's taste better lol
Not gonna lie, the char siu even looked like it was going to be dry. Need some fat in the pork cut to keep it juicy
Waiting more then 1 hour is unacceptable.
Actually not fantastic. But better than those subpar standard lousy ones. Nowadays you don't find any truly good tasty authentic foodstalls now. That era is already gone. For those people in their 50s and older are lucky enough to enjoy real authentic tasting hawker food.
Yar, mainly cause they couldn't find anyone to take over their stalls and hence have to give up since they are getting old. Nowadays the food taste all very standard, even if the food is nice, you can still find same taste from other stalls as well. I stop taking out and choose to cook at home cause I already sian of those standard taste everywhere.
等级制度
播放“生与死”
生熟熟食
当你年轻时，你的心是一本打开的书
你曾经说活，让活
（你知道你做过，你知道你做过，你知道你做过）
但是如果我们生活的这个不断变化的世界
让你屈服并哭泣
说生不如死
（生与死）
生与死
（生与死）
这对你有什么关系？
当你有工作要做时
你必须做得很好
你得让另一个家伙见鬼去
What does it matter to you?
When you got a job to do
You got to do it well
You got to give the other fellow hell
你曾经说活，让活
（你知道你做过，你知道你做过，你知道你做过）
但是如果我们生活的这个不断变化的世界
让你屈服并哭泣
说生不如死
（生与死）
生与死
（生与死）
How much for the recipe and franchise
Why the standard dropped so much? Those days at Lorong 12 and 13, it were fantastic. Now, at Lorong 23 ( Sims Ave) only meet the 70%. Beside the dropped of noodles texture, the chillies also different. Their new outlet at JE is worse and horrible. Can't even compete with Eng, Kok kee ...
The char siew got artificial colour? So red.
Haha.. Expensive items.. They just charge back to customers only, you think we stupid.. This stall really nice but cost a bit more..
赞。本地地道好吃的云吞面值得大家去支持。有一点我想提醒的就是要维持老字号的声誉与号招力，应用以特许经营的方式来扩充才能保住品质。如果是以自动化丶大规模的做法与超式冷冻的卖法来经营，将无法维持名声。
he is speaking mixed mandarin and hokien.
Madam I can use Your Food Videos
Where is the current location?
You have to use pork to make Charsiew, not chicken.
is it good wanton mee, but waiting time is long
No wonder noodles in Malaysia taste different: boric acid
I wonder this uncle like some businessman hawker. When business is good, they buy properties so when they call it a day, they can collect passive income from rental.
大爷是我本家啊，我也姓龚，哈哈哈
where is these place ?
For the best char siew & wonton noodles, konlo or soup, you got to come to KL or Petaling Jaya in Malaysia where some of the stalls here will give the ones in the Lion City a run for their money! Definitely, not a patch as those found in the peninsula!
haha.. like this can call wantan mee?.. .
Wifey looks so young Omg
Edit : sorry that’s the daughter 😅
Initially, I thought she was his wife too 😇
Over Price. They are better ones and cheaper than this.
Tried twice....forgettable
After Lor 12,the noodle have become just another wan tan mee store.nothing special.
So so nothing to shout about
Not our malay also can eat it's they think a new way to earn some more money.. Chinese food converted to hala sure sure not taste the same.. No.1 🙊🤦♂️
Uncle good at talking “C”... Good profit that why the daughter want to take over if not you think she want? You see the lady face!!! GOOD PROFIT... 🤣🤣🤣
It’s okay only…
sorry the char siew one look i know its not the best liao. its far from the best.