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Slurp noodles, drink craft beers, wines and cocktails at the new Wanton Seng’s

Wanton Seng's Signature Char Siu Noodles

A go-to spot for comfort food and drinks, Wanton Seng’s, most formerly at Amoy Street (plus a kiosk concept at Tanjong Pagar), has now planted itself atop Ann Siang Hill, at the intersection spot where Gem Bar used to reside.

At its newfound home, Wanton Seng’s continues dishing out its signature bowlfuls of pure unadulterated comfort. It remains one of the top spots to enjoy handmade egg noodles coated in moreish sauces, served alongside ingredients like lava eggs, scallions, pork belly char siu, and of course, their famed wontons.

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The first thing you’ll appreciate at the new 88-seater joint is the amount of space. Diners used to the cosiness of the former spot can now roam more freely both indoors and outdoors. Though not as intimate as before, the added square feet is a luxury much needed given today’s pandemic economy.

Those who have never eaten at Wanton Seng’s, pull up a seat or stool and first try their signature Char Siu Noods (S$9.80). It’s simple street food at its best. Generous portions of springy noodles are topped with fatty char siu, pork wontons, kailan, and scallions, for a one-dish wonder you can have any time of the day.

Wanton Seng’s Mala Bah Chor Noods

The Mala Bah Chor Noods (S$11.50), meanwhile, will satisfy those with a mala craze. Here, a delicious mala pork mince is added into the mix, with a spiciness level that is actually palatable to most tolerance levels. It’s the Cold Noods (S$7.80) that is becoming a sleeper hit, however. Utterly bouncy noodles are tossed in kombu dressing, seaweed flakes, sesame oil, chilli oil, and scallions, for a layered umami blast with each satisfying mouthful.

For sides, look no further than the wontons (S$6.50-S$7.80; comes in several varieties), but trust us and give the XO Sauce Fried Wings (S$14) a go too. Deboned, lathered in addictive XO sauce, and served piping hot, bar snacks don’t get much better than this.

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Speaking of which, the bar offerings ain’t shabby either. As a noodle bar, they pride themselves with a not-large-but-decent selection of craft beers, wines, sakes, and cocktails.

On tap is a monthly rotating guest ale going for S$15 a pint, while bottles of locally-brewed craft beers from 9DB and curated offerings from Australia and Taiwan are also available. The light yet hoppy Orchard Hop’in Session IPA (S$12) pairs nicely with the saucy noodles.

Then there are the highballs, which Wanton Seng’s does a pretty good job of in terms of variety and value. There’s your standard Kakubin highball (S$15), as well as a choice of gins, Scotch and even rum bases. The best part? Opt for the ‘mega’ pour (S$+8) for a 100ml dose of spirit instead of the usual 45ml.

Wanton Seng’s various tea-inspired cocktails

If cocktails (S$16-S$20) are more your speed, a good mix of concoctions playing around with tea flavours are available. Or peruse their succinct list of wines and sakes for a choice bottling. Wines by the glass and sakes by the cup are also available.

Wanton Seng’s charm lies in its amalgamation of comfort street food and small but solid drinks selection, all wrapped nicely in a tight bundle – like any good wonton should – of fuss-free vibes and old-school realness.

Wanton Seng’s is located at 10 Ann Siang Hill, Singapore 069789.

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Dannon Har

About the Author
Dannon Har is the Managing Editor of Spill. Discovering his innate gift for drinking only at a ripe age, he spares no time trying to find more delicious drops to imbibe during his time on Earth. When he’s not minding every detail at Spill, he spends his time concocting luscious libations and sharing them with folks that visit his home bar.