ENG’S Char Siew Wantan Mee – the genuine original Eng’s wanton mee

Eng's wanton mee

Eng’s wanton mee has been popular in the Katong food scene for a long time. Its popularity has ignited another wanton mee war in the East. Now along Tanjong Katong Road, there is an “Original Eng’s” at No 287 and there is an “Genuine Original Eng’s” at No 248.

ENG'S Char Siew Wantan Mee
Genuine Original ENG'S Char Siew Wantan Mee

ENG’S Char Siew Wantan Mee at 248 Tanjong Katong Road is owned and operated by the children of the late Ng Ba Eng, who used to run a stall named Eng’s Char Siew Wantan Mee at Dunman Road Food Centre. The Facebook Page of ENG’S Char Siew Wantan Mee has an interesting story which traces the history of Eng’s noodles to Ng Kit “Panjang”, an immigrant from Guangzhou, who became a popular hawker serving the community in Joo Chiat and Katong. There is an article in The New Paper about how Eng’s split into two rival outlets.

We visited ENG’S Char Siew Wantan Mee at 248 Tanjong Katong Road recently. The wanton mee restaurant is air-conditioned and spacious with tables well spaced out.

Eng's Menu

The menu is a simple affair. There is wantan mee, fried wantans, boled wantans and wantan soup. The non-wanton dishes are vegetables, prawn roll and prawn paste chicken wings.

We ordered the wantan mee dry ($4.50), wantan mee soup (4.50), a plate of fried wantans ($3) and a plate of boiled vegetables ($3).

Both the sides dishes were simple and good. The fried wantans with thin and crispy wrapping were not greasy. The filling was not substantial but enjoyment of the deep fried dumplings was derived mainly from the crunchy skins.

The wantan noodles dry and wantan mee soup had the same basic ingredients. The egg noodles were nice and springy. Their boiled wantans were tender and tasty. The old school style char siew was lean and thin – not much to look at and but not bad in terms of taste.

The wanten noodles dry were tossed with a house sauce based on pork stock and lard. The sauce was light but flavourful. What would make the dry wantan mee extra special would be the deep-fried lard (lar pok) and the super hot chilli – both of which you could add to suit your own taste.

Eng’s wanton mee, particularly the dry version, was definitely a flavourful and delectable dish. The simple restaurant at 248 Tanjong Katong Road was comfortable and the service was pleasant and efficient. On the whole, we had a cheap and good meal that was enjoyable at ENG’S Char Siew Wantan Mee.

ENG’S Char Siew Wantan Mee has opened a new outlet at East Village.

Ratings:
Food: 4
Service: 3
Value: 4
Atmosphere: 3
Overall Rating: 4 TOPs  4 tops

Tanjong Katong
ENG’S Char Siew Wantan Mee
248 Tanjong Katong Road
Singapore 437036

Tel: +65 8798 6088

Opening Hours: 10.30 am – 8.45 pm

East Village
ENG’S Char Siew Wantan Mee
430 Upper Changi Road
#01-09 East Village
Singapore 487048

Tel: : 9868 0934

Opening Hours: 8 am – 10 pm

Facebook Page

The Ordinary Patrons | Real Dining Experience of Ordinary People
an independent Singapore food blog


A chef’s genius is not to create a dish from original ingredients, but to combine standard ingredients in original ways.

Leave a comment. It will mean a great deal to us.

This site uses Akismet to reduce spam. Learn how your comment data is processed.