Most of the time, shopping mall food court food is basically functional, you fill your tummy and get out, on occasion you get gems. Today is not quite that day.
Straits Times' Foodie expert Ong Sor Fen gushed about this particular eats in 2009, mainly about their barbecue pork or Char Siew. It is really tender, without being overly greasy, the result of using pork belly, rather than shoulder butt or tenderloin.
But sometimes a big star cannot save a movie if the rest are sub-par.
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This is a typical Wanton Mee served in Singapore and Malaysia, noodles are prepared dry, bathed in a sauce, accompanied with vegetables and dumplings. The saving grace in today's dish is the Char Siew and noodles, Pontian noodles to be precise. If you like noodles al dente, Pontian noodles are that a bit more "toothy" or "q". I love "q".
What disappoints is the undercooked vegetables and worse the Wanton.
I general dislike the local version of wanton, the meat dumpling has stuffing measured with a micro pipette and wrapped in thick flour blanket, dunked in soup it is like eating weird tasting mushy marshmallow. They were "generous" by giving the fried version together with the soup version, but more of something blah just reinforces how disappointing it is.
Char Siew and Pontian noodles are just fine with the sauce. Dump the dumplings.