Food and beverage poster boys The Establishment (helmed by Brandon Teo of Gem Bar, Manor Zui Hong Lou and Pluck) have teamed up with the legendary Seng’s Wanton Mee stall (currently under cheffing cruise control courtesy of Benson Ng) to open a noodle bar that promises a culinary renaissance for a signature Singaporean dish. Operating from hip headquarters down Telok Ayer’s Amoy Street, Wanton proposes to offer diners bespoke wanton noodle dishes with a choice of toppings that together deconstruct the classic bowl of noodles just enough to offer diners a tantalising flirtation with the hypermodern while, at base, preserving and respecting the traditions embodied by a flawless and much-beloved original.
By day, Wanton keeps things at a low simmer, offering the classic recipes favoured by the loyal patrons of Seng’s Wanton Mee, an institution that’s been dishing out bowls of famous noodles at the Dunman Food Centre for a good half-century. Come evening, the traditional hawker stall vibe begins to transform into something distinctly modern and oh-so SIngaporean – a cosmopolitan blend of the stoic, traditionalist ethos of Seng’s original noodle bar and the culinary future-thinking that has made hospitality industry stalwarts The Establishment – the team that has spearheaded this Telok Ayer noodle bar and restaurant’s genesis – a byword when it comes to innovative cuisine in the city. By the time the sun has set, Wanton’s Amoy Street premises are packed with curious foodies catching on to the new wave of wanton noodles.
Lunchtime is best kept simple, with Wanton’s house wanton noodles with char siew, or wanton noodles with roast pork belly on the menu. There is always an ace in the hole at this Telok Ayer noodle bar and restaurant, though, represented by the Power Wanton Noodles daily special. You’ve been warned: try it and find yourself a Wanton addict. The secret behind the astronomical success of Singapore’s preeminent nouveau noodle house is undoubtedly the way that The Establishment’s mastermind and chef Brandon Teo has met chef Benson Ng on the noodly battlefield and taken the classic Seng’s Wanton Mee to new heights. Begin with a bowl of plain egg noodles or the trademarked Nudles (don’t ask us, ask Wanton) and add your choice of premium sides: shrimp dumplings, boiled or fried wantons, barbecued char siew, the exotic fried spicy whole quail or slow-braised pigs’ trotters, Batalong egg with spicy mayonnaise, the seafoody steamed baby kailan with Gangster sauce, braised mushrooms and scallops, or the vegetarian version with Japanese cucumbers with dou miao and a sauce that tips its brim to Amoy Street, where Wanton has very thankfully put down roots. It’s a breathless list, and indeed a meal at Wanton’s Telok Ayer premises is thirsty work. Thankfully there’s Asahi on tap, signature cocktails, wines, house pour spirits, and – the best accompaniment – a handful of craft beers available by the bottle.
Fantastic Food. Good Service!!! Really nice place to hand with friends. Don't forget to try Salted Egg Chicken Wings and Aburi Char Siu with Lemonade the best. :)
Amazing... great vibe.. great food and surprisingly reasonable prices... a highlight during our stay in Singapore .. staff were friendly and helpful and we just loved it
We arrived at the restaurant on time but the table wasn't ready. The service staff was apologetic and even offered us beers while we waited. It was long before we got our table. A little gesture goes a mile. My partner and I really enjoyed the food and great service. Will definitely revisit!
nice environment, great food, very tasty and the staffs are very efficient and super friendly. my friend from oversea was very impressed with everything at Wontan Seng. will sure go again
Have been to Wanton- Seng's Noodle bar a couple of times - all times, there was consistency in food preparation, tasting and service, even though it might be a busy night. My group of friends and I are creatures of habit, thus on the numerous occasions that we dined at Seng's, we ordred the same dishes. The wanton mee was fantastic - fragrant and springy. The portion was good as well - not too much, because the main highlights was actually the meat dishes. The Aburi Pork Belly and Dry Bak Kut Teh was the star of the night. We also ordered Gangster Baby Kailan (loving the name!), Batalong Egg and Fried Dumplings. The Fried Dumplings was served together with the special chili. The chili deserves a mention because it made a memorable impression on us - it was spicy and fragrant, (activating the saliva from the taste buds now as I type). Also another mention goes to the Host, Simon - his excellent service made dining at Seng's all the more memorable!
The food is great as usual. One thing to note. Even though we made reservations we still got the seat right by the bar's serving/order area, which meant waitstaff were constantly battling for space with my shoulder and elbow--a seat at the bar means that there isn't much space for the dishes to begin with so we naturally had to spread out--and it was an effort not to get in their way or have my conversations be disrupted. Because it's a somewhat loud bar, staff right beside me had to yell over the music to communicate with bar staff. None of this is a comment on the service staff, who were simply doing their jobs. It is a structural problem, and they should not have a seat there, especially for reserved bookings. My previous experiences here, at the table or the bar, have been great otherwise. I just opted to go elsewhere for drinks this time.
When a friend suggested this place for a dinner, I was skeptical. Blame it on years of poor experience with: (1) hipster food venues, (2) fusion-esque food, and - especially horrendously - (3) hipster food venues with fusion-esque food. But this was such a totally different experience. This hipster food venue with fusion-esque food served awesome food and had a fabulous atmosphere made way better by the friendly and kindly staff. I will definitely go back there again, bringing more friends.
Good individual dishes - truffle aburi mushroom and dry ba kut teh are highly recommended. Noodles are ok. Sit at the counter may mean you will end up smelling like food. If you'd like a little space between the cooking and yourself, please include note in your reservation for a table. If not, likely they will place you at the counter.
very tasty food with a laid back ambience - ideal for a relaxed friday evening. the team at seng's were very friendly and made us welcome. doesn't try too hard to be something it isn't - the way it should be.
Serving was fast and staff were really friendly... There were free flow of piping hot soup in a kettle as well. Kudos to the team for being so considerate. It was a wonderful experience dining at Wanton Seng's Noodle Bar.