Wanton Seng’s Noodle Bar

The shop is located in the middle of a row of shophouses. The shop serves time-​perfected wanton noodles, hailing from the famous Seng’s Wanton Mee of Dunman Food Centre.
The dine in area was quite small, with mostly counter seats surrounding the open concepted kitchen.
Menu was just a single page for lunch. There was also cocktails available on the drink menu.
ThreeSome — ThreeSome ThreeSome ($ 8.50)
char Siew, roasted pork, wontons, braised shiitake mushrooms, spring onions, fried shallots
The roast pork was light and crispy in texture. The Char Siew which looked like braised pork belly, was a bit dry. The mushroom was fat and juicy but tasted a bit too much of vinegar. I like that there was crispy pork lards in it. The wantons were average.
Cosmoy ($ 16)
infused Pandan vodka, cranberry juice
Reminded me of an adult version of ribena.
Don’t forget to add condiments such as crispy pork lard and Seng’s infamous chilli sauce to the noodles. Help yourself to the flask of hot soup on the counter.
Overall the food was not bad. The place was packed, but the turnover was fast.

What?! No lard? They ran out of it the day before and did not make a new batch. Such disappointment.
I had the Twosome — aburi char siew and sio bak with wantons. I think I will skip the meat next time as they are too thick and hard for my liking.
What do I like about this atas wanton mee? The noodle, wantons and the soup! The noodle was springy, wantons were tasty with silky thin skin and the soup transported me to the days where wanton mee sellers in hawker centers or coffee shops take pride in their skills to make a darn good bowl of noodle. The soup has flavor, none of those salted water with a bare hint of taste.
The lunch menu has changed and expanded. Now there is a mushroom and wanton noodle. I will want to try that next time. And I will add extra wantons to my noodle too. It is that good.
The staff were friendly and knowing it was my first visit, they asked for feedback and explained what the various sauces were for. I mentioned the meat was a bit hard but otherwise the meal was yummy.
They charge GST and a bottled water cost $ 2. They do not serve water here.
Oh and do get in before 12pm otherwise you will find yourself waiting outside for a table. It gets crowded real quick after 12pm.

Pretty good «high-​end» wan ton noodles here at Seng’s Noodle Bar located along Amoy Street. As the name suggest, the star at this small eatery is none other than the humble wan ton noodles, where a decent plate will cost you at most $ 3 in any hawker center in Singapore. Here, they elevate the dish to another level — using good quality noodles, amazingly good bbq pork belly and other add-​ons like 5 min-​egg, roast pork, kailan (vege) and so forth. At first I thought this concept is lame and gimmicky but after 2 visits, I think Ah Seng did a good job and deserves a shoutout here on Unilocal.
A standard bowl of char siew wan ton noodles or roasted pork belly wan ton noodles will cost you $ 6.50, and if you’re greedy like me, then get the «two-​some» where you get the best of both accompaniment to your noodles ($ 7.50). Don’t just stop here, add on the 5-​min egg ($ 2) and extra fried wan tons (3 for $ 2) and you get a bowl of heaven at the price of $ 11. While the price might be expensive for a bowl of wan ton noodles, the portion’s generous and guarantees a satisfactory lunch /​dinner. Soup and other condiments (eg green chili, PORK LARD — OMFG!), and sauces are free flow, so just customize your own to your liking. I like my noodles black as squid ink, so ill usually drench thick soya sauce on my noodles before I stir everything and gobble it down.
Service is prompt and friendly. Come early or slightly later after the peak lunch hour (12−1pm) to avoid having to queue to get in. Highly recommended if you’re nearby this area.

Great little noodle bar with a chill atmosphere. Pork belly perfectly marinated and ultimately flame charred in front of you makes a great companion to the wontons and noodles.

[dinner]
Came here for dinner in the opening week in June/​July 2015.
The humble wanton noodle is given an upscale twist here, with DIY sauce mixing for your noodles and a plethora of wanton-​mee-​related items to eat with.
We got the pork belly char siew, 5 minute eggs, shrimp dumplings, batalong egg, pork trotters, wantons, and the Chrysanthemum cocktails (shared between 3 people). I really enjoyed the batalong eggs, which is a local twist on a scotch egg; really yum!
Everything else was okay, I’d come back again if I was in the area and didn’t know what to eat. I have to say I am slightly swayed by the hipster vibe, and I love that I can customize the amount of hot sauce and pork lard bits in my noodles, but it’s not amazing for me to crave it and come here specially.

Just went to get takeaway, and it wasn’t great. First off it took really long to get our order out, we were there from about 1140, and only got our order at 12. Ordered the roast pork noodles but was pretty sad to have all my roast pork without crackling. :(Lastly when we asked about a friend’s order that had not arrived 10 minutes after I received mine, the customer experience wasn’t great. We were told to move outside, and just repeatedly told it’ll be out when it’s ready.

Lot of style, little substance.
Faux cool is still just faux.
Under-​seasoned meat, doughy wontons.
Noodles had the right bite. Crisp pork lard and crackling.

There was a year in distant youth where I ate nothing but wantan mee for lunch. I could easily do the same for WANTON@Sengs noodle bar.
This place hits all the right spots.
The noodles are perfectly done and taste really good — not the usual plasticky crap you get in most places.
the black sauce and chilli hark back to best wantan noodles I ever had. The wantons really are perfect. The soup was a little fishy for my liking.
The char siew deserves a paragraph all of its own. No overly red shavings of grey meat here. Thick pieces, perfectly caramelised and scattered carelessly over the perfect noodles, they’re the perfect accompaniment to one of the best bowls of wantan mee that I have had for a long time.