‘High SES’ $9 Wonton Mee With Iberico Char Siew, Truffle & ‘Caviar’ At Hawker Stall In Amoy St Food Centre
With two F&B creative minds at the helm, it’s no wonder one-month-old hawker stall Chun Feng Man Mian stands out from its more traditional-looking neighbours on the second floor of Amoy Street Food Centre.
Opened by photographer Tan Chun Rong (left in pic), 32, and former F&B brand manager Adrian Chng, 42, the wonton noodle stall has a retro chic vibe. A black and gold sign board features the stall’s Chinese name (it’s a wordplay that combines Chun Rong’s name with a proverb that loosely translates to “beaming with happiness”) in elegant calligraphic script, reminiscent of old-school Chinese restaurants, while the menu boards showcase tastefully styled snaps – all photographed by Chun Rong, of course.
The stall offers two dry noodle dishes: signature wonton mee at $6 and what we cheekily term a fancier ‘high SES (socio-economic status)’ $9 version featuring truffle seasoning and lumpfish roe (a more affordable alternative to sturgeon caviar). Both are served with house-made Iberico pork char siew, fried and boiled wontons, cabbage and tonkotsu-style broth.
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