Chef Kin HK Wanton Noodle By Ex-Crystal Jade Chef Expands To Bedok & Ang Mo Kio

Chef Kin sold around 600 bowls on a weekday when we last spoke to him on September 16. Then, Wing Kin told us that his goal was to cross the 1000 bowl mark in a single day.

He ended up achieving his goal just two days later on September 18. And he’s managed to keep up that momentum for a solid month until October 24, though sales have since dropped back to a still robust 600 to 800 bowls daily.

As for how he’s going to maintain standards with this expansion, he says he’s hiring “only experienced noodle chefs”. They will be trained for two weeks at the original branch in Yishun before heading to the new outlets.

All the minced Kurobuta pork and prawn dumplings are prepared by staff in a central kitchen then delivered to the various outlets to be cooked on-site. The towkay will visit the stalls (artist's impression of the Bedok outlet above) on a rotational basis to ensure the food is up to scratch.

Expect the same three noodle dishes at the same prices across all three stalls: HK Wanton Noodle ($5), HK Dumpling Noodle ($5) and HK Braised Brisket Noodle ($5.50). The wantons and dumplings are also available as side dishes in a bowl of soup or as a deep-fried snack. Think springy duck egg noodles in an umami-rich soup stock comprising old hen, Jinhua ham and dried flounder, along with savoury shui jiao and wantons. Remember to get a bowl of tender beef brisket noodles too.

Chef Kin HK Wanton Noodle’s second branch opens Nov 26 at Blk 59 New Upp Changi Rd, S461059. Open daily 7.30am – 8pm.

The third branch opens Dec 14 at Blk 107 Ang Mo Kio Ave 4, S560107. Open daily 7.30am – 8pm.

The original outlet is at #01-14 Blk 632, Yishun St 61, S760632. Open daily 7.30am – 8pm. More info via Facebook & Instagram.

Photos: Aik Chen, Kian Wee Max/Facebook, Chef Kin HK Wanton Noodle

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