There’s always an air of excitement when a Michelin-starred chef opens a new establishment, more so if that new project is a hawker stall.

Following his one-Michelin-starred establishment, Chef Kang Kitchen, Chef Ang Song Kang presents his take on wanton noodles with Chef Kang’s Noodle House.

We have heard about the 2-hour waiting time and electronic counters used to indicate the number of plates left. Understandably, we were rather nervous before we turned the corner and approached the stall. As it was a weekday morning, the queue was a fraction of what we were expecting. Phew!

Blocked by buildings on all sides, the kopitiam which was located under a shelter, was impossible for anyone to spot from outside Jackson square (and perhaps even from inside).

The snaking queues go to show that Singaporeans will find good food no matter where it is.

I love it when hawker stalls have very limited items on their menu. On the menu of Chef Kang’s Noodle House, there are only 3. The Noodle with Char Siew and Wanton ($5), a more luxurious Noodle with Shredded Abalone, Char Siew and Wanton ($10), and a plate of Char Siew ($10).

For 5 dollars, you get a plate of noodles with thick-cut char siew (not your usual dry and thinly sliced pieces of meat), pieces of deep-fried lard and vegetables, and a bowl of chicken soup with 2 plump wantons. An extra 5 dollars will get you a small heap of shredded abalone. Pretty good value for money, yes?

But how did it taste?

The noodles were springy and not clumpy at all. I impatiently gathered up a bunch of noodles with my chopsticks and gave them a good toss in the dark soya sauce. I hurriedly built a spoonful of noodles and char siew, and eagerly popped a mini mountain into my mouth. Wow, I sure was impressed.

I liked that the char siew was thicker than usual. This way, you can really enjoy the flavors and texture. The smoky flavor combined well with the fattiness of the char siew to produce an unmistakable umami. Whether you get a lean or fatty part of char siew boils down to luck though. Do yourself a favor and let the chef know your preference, instead of staring at your partner’s plate with envy, like I did.

The wanton was plump and filled with whole prawns, minced pork, black fungus and water chestnuts. It was almost instantly apparent that it was made in-house. While it may not be the best wantons that I’ve had, I was thankful that it came packed with a substantial filling.

The pork lard was crispy and its fragrance made the noodles even more tantalising. The vegetables were actually a tad juicy, instead of being crunchy and raw.

And then came the biggest surprise of the meal, the soup. An opaque chicken soup that was boiled for 8-10 hours, it tasted way better than the soup you normally get with wanton noodles. Finishing the meal with a high-quality soup was really the icing on the cake.

Subjecting our local hawker fare to the Michelin grading has been disputed in more than one way. But Chef Kang’s noodles might just be on its way to securing a Michelin star. Through Chef Kang’s food, and wanton noodles, it’s clear that attention to detail is a common denominator of good food. Chef Kang’s meticulousness is evident in every component of his wanton noodles —from his choice of ingredients to preparation methods.

I’ll hesitate to call it the best I ever had, but there’s not a doubt in my mind that it was a great plate of wanton noodles.

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

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