Kok Kee Wonton Noodle (Punggol)

We note that the dry version of the wanton mee is described as 'wet' with a balanced sweet and salty sauce that coats the egg noodles well.

The char siew is consistently praised for its thin slicing, allowing it to absorb the gravy, and its tender, fatty texture.

The wantons and dumplings are also highlighted for their meaty filling and thin, soft skins.

However, we observe conflicting reports regarding portion sizes; some find them fair and comparable to the original stall, while others feel they have become significantly smaller, necessitating ordering two plates for satisfaction.

There are also mixed opinions on noodle thickness, with some preferring a thinner option.

Service seems to have improved based on recent feedback, addressing earlier complaints.

Overall, it appears to be a reliable option if you're in the vicinity, but perhaps not a destination meal to travel far for.

If you're in the area and craving traditional wanton mee, it's a solid choice, especially if you appreciate the original Kok Kee taste.