Koung's Wan Tan Mee - Legendary Wonton Mee In Geylang since 1964

When food enthusiasts debate Singapore's best wanton mee, one name consistently emerges from the conversation - Koung's Wan Tan Mee. This legendary stall has weathered six decades of culinary evolution, multiple relocations, and even a temporary closure that sent ripples through the foodie community.

A Story of Resilience and Tradition

Uncle Koung began his journey in the 1950s, working at other wanton mee stalls before launching his own venture in 1964 with a humble pushcart, selling bowls for just 20 cents. From a pushcart selling 20 cents wanton mee till now, they have been around for more than half a century!

The stall's recent history reads like a foodie thriller. After 58 years at their original location, Koung's announced closure in December 2023, sending shockwaves through their loyal fanbase. However, in a twist that delighted customers, they announced a relocation to Block 121 Geylang East Central coffeeshop instead. The comeback was clearly a welcome one, with the stall drawing queues on its first days back in February 2024.

Signature Wanton Noodles ($5)

Koung's philosophy is refreshingly simple: perfect one dish rather than offer dozens. Their Wanton Noodles come in dry or soup versions, each showcasing the stall's commitment to authentic preparation. The dry variant features springy egg noodles skillfully tossed with long wooden chopsticks, creating that signature lardy aromatic sauce that coats every strand. Topped with thick char siew slices, handmade wontons, and crispy lard cracklings, it's comfort food at its finest.

For soup lovers, the same quality ingredients swim in a robust old-school Cantonese broth made from pork bones, dried scallops, and dried sole fish – the kind of soul-warming soup that takes hours to develop its complex flavors.

The Char Siew Game-Changer

What truly sets Koung's apart is their char siew approach. While most stalls buy pre-made versions, Uncle Koung still roasts his own using traditional charcoal methods. The result? Thick, juicy slices that are springy yet tender, with an initial sweetness from the honeyed barbecue glaze giving way to that distinctive smoky depth that only comes from hours of patient charcoal roasting.

Handcrafted Details That Matter

Uncle Koung's homemade chilli sauce deserves its own spotlight. Unlike competitors who rely on overwhelming heat, this blend strikes the perfect balance – adding warmth without masking the natural egginess of the noodles. Each wonton is individually wrapped and filled with seasoned minced pork, maintaining the personal touch that mass production simply can't replicate.

Current Locations and Expansion

Main Location

Address: 121 Geylang East Central, Singapore 380121
Nearest MRT: Aljunied (East West Line)
Operating Hours: 8am - 7pm (Monday - Sunday)

Second Outlet

Koung's has also opened a second outlet at Block 515 Bedok North at Yi Ho Eating House coffeeshop, which has been operating since April 11, 2024.

Bottom Line

Koung's Wan Tan Mee represents more than just good food - it's a testament to Singapore's hawker heritage. Having moved from lorong to lorong before settling at the current location, this 60-year-old institution continues to serve authentic, traditional wanton mee that has earned its place among Singapore's culinary legends.

For those seeking an authentic taste of Singapore's hawker culture, Koung's delivers not just a meal, but a piece of culinary history that's worth every minute of the wait.