Eng’s Wantan Noodle opened another branch at the basement of Ang Mo Kio Hub recently. The original shop was started in the 1970s by the late hawker, Ng Ba Eng, at Dunman Food Centre. The “Eng’s” brand is now owned by Lao Huo Tang Restaurant chain who are starting to set up outlets in the heartlands.
You will have to go to this place as early as 10.30 am if you want to get a seat immediately. Otherwise, you will have to stand in a long queue and entertain yourself by watching the cooks preparing the wantan noodles or at the rest of the surrounding shops. The cosy, but tight for walking space Ang Mo Kio Hub unit is furnished with wooden tables and chairs. You will have to pay for your noodles or anything else you order from the menu first and then look or wait for a seat. Food will be dished out according to the queue number on your receipt and it is self-collected.
First thing I noticed in the outlet was a shelf lined with plastic containers of pickled green chillies, soy sauce bottle, white pepper powder sprinkler and the Eng’s special – the crispy fried pork lard cubes. These flavourful and crunchy fats enhances the taste of the noodles greatly. Warning! Do not go crazy over them and indulge………as it can be heart clogging!
When I collected my tray with the noodles and the soup, I was wondering then, “why it looked so bland?” Only when I lifted the noodles that I realized that unlike the other wantan noodles I had before, at Eng’s, the noodles are tossed in a secret umami-sauce made from pork bones and lard!! No wonder many people are raving about it.
I found the plastic squeeze bottle of their famous chilli sauce at the next table and squeezed out about one teaspoon of the bright red sauce. The bottle had a sticker with a warning to “Beware of Super Hot Chilli”. I am serious about it – this chilli sauce is one of the hottest I have tried in Singapore. So if you happen to be at Eng’s Wantan Noodle sand trying the chilli sauce for the first time – squeeze out little dots of the sauce over the noodles, give a toss and taste first before adding more. Don’t let children handle the chilli sauce bottles. I think it is a good idea that they have left the customer to decide how much chilli they want. Anyway, the heat of the chilli hits you like a tornado but disappears fast too.
Apparently, the springy, fragrant egg noodles are procured from a factory, and made according to the founder’s specifications. Compared to some other wantan noodles that I have tasted, the noodles here were slightly thick and had a chewy bite. The wantans here are the highlight for me as it had the substantial filling for me. Slippery and tender, the wantans came hidden beneath the noodles!. This way the wantans remained moist and tasty as they have absorbed the sauce and the lard oil. The char siew slices were not the usual thin dry pieces you get at some other stalls. At Eng’s they top the noodles with thick cut, moist smoky char siew pieces.
One cannot have a leisurely meal at this shop as there is always a long queue of people waiting for their turn to tuck into these noodles. Furthermore, I realized that noodles must be consumed fast as otherwise they become soggy – I am talking about any kind of noodles. At noodle shops, you are supposed to eat and move on. Like what I did, my mouth was on fire as I added a bit too much of the hot sauce and had to look for another place to eat something to soothe the heat.
Do go and check out Eng’s Wantan Noodles if you are a noodle fan.
Eng’s Wantan Noodles
53 Ang Mo Kio Ave 3
Opening Hours: 10:00 am – 21:00 pm