They were also glistening from truffle oil, and mixing up the bowl revealed slightly larger black bits of actual truffle too. Looking closer, the noodles in this dish had sprinklings of what appeared to be black dust on them, which according to the hawker was truffle powder. Oh, and a smidge of black roe and the strong aroma of truffle oil, too.Īll of their dishes came in black bowls with gold accents meant to mimic Japanese kintsugi, which not only played into my weakness for gorgeous kitchenware but also amused me due to how large the bowl seemed for the normal-sized portion we got. A heap of yellow noodles, char siew, one fried wonton, and your typical wonton mee greens instead of the cabbage on the menu picture greeted us. The Truffle Char Siu Noodle went for an eyebrow-raising $9. Catering to the classy folks over in the Central Business District (CBD), the hawkers manning the stall were kind enough to explain and show off the expensive, fine ingredients that elevated both their dishes, and prices. There’s only five items on the menu currently, and one glance at the menu would make anyone wonder why prices here are way higher than any regular wonton mee stall. The other co-founder, Andrien Chng, was a brand manager at Paradise Group, which explains the atas, restaurant-esque wonton mee concept they have going for them. As it turns out, the display pictures were all taken by stall co-founder Tan Chun Rong, who also co-founded Sourbombe Bakery and is a professional food photographer. Whoever photographed the stall’s menu definitely knew what they were doing, as evidenced by how it caught the eye of my photographer colleagues. Which is fine, more fish for me! Meanwhile, the others wandered over to this new wonton mee stall called Chun Feng Man Mian, with a menu display that looked like it belonged in an upscale Chinese restaurant. Half an hour later, we learnt that though he told us he would eat anything but durians, he was not a fan of mackerel heads, either. Recently, we brought our new team member out for lunch, braving the 50-man-strong Han Kee Fish Soup queue at Amoy Street Food Centre for some quality fish soup. Chun Feng Man Mian has truffle wonton mee in Telok Ayer
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