Flavors of Joo Chiat: The Story of Eng's Wantan Mee
Eng's Wantan Noodle traces its origins to the 1950s, founded by Ng Kit, a Cantonese immigrant nicknamed 'Panjang'. He started selling his unique wantan mee from a tricycle cart in Joo Chiat, adapting his recipe with a special chili paste to cater to the local spice-loving Peranakans. His son, Ng Ba Eng, inherited this legacy, enhancing the recipe and establishing a permanent stall, earning a beloved place in the community.
The business blossomed as the stall became a local gathering spot, where the Eng family, from grandparents to children, participated in the daily preparation and sale of the noodles. Each day at 4 PM, crowds would gather, eagerly awaiting the steaming bowls of noodles and char-grilled char siew, despite often long waits and regardless of weather conditions.
In 1976, a shift to hawker centers mandated by new public health policies brought significant changes. Ng Ba Eng moved the operation to Dunman Food Centre, where the stall gained further acclaim. Recognition from food critics and local awards highlighted his dedication to quality and community connection, cementing the stall's reputation.
Today, the third generation of the Eng family continues the tradition, serving the celebrated wantan mee with a commitment to quality and affordability. Each bowl of Eng’s wantan mee comes recommended with crispy fried lard bits, symbolizing the enduring appeal and legacy of a dish that transcends generations, proudly declaring that "cholesterol is just a myth."
