Wanton mee got a little bit cooler with this collaboration between Chef Brandon Teo of pluck and Benson Ng, the new owner of heritage wanton mee brand Seng’s, which has been around since 1968. The modern noodle bar is reminiscent of many wooden Japanese ramen bars with long counter seats and a wooden bartop and stools. Everything here is handmade from the egg noodles to char siew and dumplings.
While lunch sees standard bowls of wanton noodles for $6.50, you’re allowed to make your own gourmet combos during dinner service. Choose sides like honey roasted char siew, braised pork belly and Batalong egg with spicy mayo, among others. The restaurant also has a list of craft beers and cocktails.
