Yong Chun Wan Ton Noodle

Many commend the noodles for their good chew and lack of alkaline taste, especially in the dry version.

The wantons are a highlight, praised for their tender meat and the delightful addition of water chestnut, which provides a sweet crunch.

The braised chicken feet are also noted for their melt-in-your-mouth texture.

However, the char siew receives mixed reviews, with some finding it tough despite being thinly sliced.

There are also conflicting opinions on the soup, with some finding it flavourful and aromatic, while others describe it as tasteless or having an overpowering alkaline note from the noodles.

The chilli sauce in the dry version is sometimes criticised for lacking punch or being overly sweet.

We think it's best to opt for the dry wanton noodle, asking for extra chilli if you prefer more heat.

Given the frequent 20-30 minute queues, we'd recommend visiting during off-peak hours to avoid a long wait.

It's a reliable option if you're in the area and craving a well-executed wanton noodle, but perhaps not worth a significant journey or a long queue if similar options are available closer to you.