Nam Seng Noodles and Fried Rice

This place has been around for many years and is always packed during lunch times.
There are about 30 – 40 seats outside so it’s best to have someone queue while the other one queues to order the food as the tables are taken up fairly quickly.
The wanton noodles is very popular, most people order the larger portion which has more noodles & wantons. The noodles has a very springy «QQ» texture & taste to it which makes it unique from other wanton noodles we normally get at food centres.
Another popular item is the venison beef hor fun. Very rich & flavourful gravy with stir fried hor fun with that «wok fire» in them.

When you get to a stall to discover the elderly woman taking orders has surrounded herself with newspaper clippings proclaiming her shop a local institution, that can be a pretty mixed signal. In the restaurant world, authenticity is almost always a good selling point, but the counterpoint is that frequently these honors are bestowed upon figures with little more than the characteristic of having survived. In that light, I am pleased to say the old lady really came through for me.
I ordered the shrimp dumpling noodle soup, not necessarily realizing that what I wanted or needed was comfort food. But comfort food is what I got. The combination of the fresh, chewy noodles and the delicate broth were excellent. The dumplings were fine as well, but they did little more than recede behind the buttery broth. I can’t comment on the pork or venison or even the rice, but it surely means a lot when a place can get the simple things right.

Long-​standing noodle stall with some sort of historical clout. It was originally located at the old National Library (does anyone here remember that brick-​coloured building at Stanford Road?) and has served so many of the older generation that it has been reminisced by the ex-​Prime Minister of Singapore, amongst other leaders of industry.
I’ve been to the old National Library as a kid exactly 1 time before it was torn down so I have no memories of the old stall, but was lured here by the promise of good wanton noodles and venison horfun.
The old lady manning the counter (the owner of the stall) has been working here for ages and shouts to you in cantonese as you stare at the menu. (No problem after spending a week in HK recently) Service is fast (she has 2 assistants) and you head to the side of the restaurant where there are metal chairs and tables aplenty.
Wanton noodles were good, cooked al dente with soft dumplings. (I was very hungry) …but not WHOA-​ish. Charsiew was ok, not baaaaad but not noteworthy either. Best part was probably the noodles, best eaten with a lot of green chili.
Venison hor-​fun was so-​so. Not terrible but tasted pretty ordinary. The sauce was very thick and the ingredients were swimming in it. The venison was soft but didn’t taste extraordinary, and there was too little of it! We did not finish eating this dish.
I would return for the wanton noodles (it’s near my workplace) but I believe that better noodles can be found in Singapore. Worth 1 visit for the curious, but otherwise not worth travelling all the way for. But that’s just my 2 cents’ worth!

The noodles are firm, chewy and won’t clump together. Those who prefer light soy sauce based wanton mee might not be used to this because it is literally sauce-​less. Yet, the noodles are miraculously flavoursome on its own despite the plain appearance. ($ 4) Every strand is coated substantially with oil, saving one the need to apply any lip balm after the meal. I like the wanton dumplings as the meat is well-​seasoned.
On the other hand, the highly anticipated Venison Horfun ($ 5) in a pool of dark brown gravy lacked the wok-​hei and the hor fun is thin kway teow strips instead of flat zi-​char hor fun. But the chunks of chewy, tasty venison won our hearts. Overall, I am still glad to have finally tried this stall even though the food may not be the best in Singapore.
Simple flavours, but yet could stir a sense of indescribable warmth within me.

Old school wanton Mee taste that packs a punch! Wantons are bit blah.

This is the famous wanton noodles stall which used to operate at the old Library and has since moved to Far East Square. The old auntie is still working but she takes the order now. The wanton mee looks very plain but looks are deceiving. I don’t know what is in the sauce (light colored and very minimal) but it sure packed a punch. It coats each strand of the al dente noodle to give it a very addictive taste. The char siew (roasted meat) is flavorful and not too dry or hard and the wanton, you just want to slurp it up.
Another popular dish is the venison hor fun. I tried that but I think I prefer beef hor fun. Somehow I am not that keen on the venison taste which is a bit gamey to me.