Saucy goodness as RedRing Wanton Mee

Saucy goodness as RedRing Wanton Mee

Ever since the wonton noodle stall I frequent closed last year, I have yet to find a replacement.

And it’s tough to find one that checks all the boxes: fiery chilli, meaty wontons with thin skin, and tender char siew.

I decide to give family-run business RedRing Wanton Mee in a Holland Avenue coffee shop a go because the stall’s name refers to the ring of chilli gravy around the noodles.

Indeed, the signature wonton mee (from $3) sits in a red gravy when served.

To a chilli-lover like me, it glows like a halo.

The sauce is a special concoction of 14 ingredients ranging from chilli padi to garlic, and there is just the right amount for the noodles to soak up.

However, the stars are the chilli sauce and well-cooked noodles.

The wontons are not unique and the char siew is too thinly sliced and quite dry.

I normally eat wonton noodles with sliced green chilli, but that is not needed here.

Instead, I add cubes of fried lard, which customers can help themselves to.

Non-chilli eaters are not forgotten.

The wonton noodles come with a fragrant sauce made with an anchovy broth boiled for four hours with chicken, mushrooms and onions.

Other options include chicken cutlet noodles and prawn dumpling noodles ($4 each).

I also went to their branch at Wisma Atria’s Food Republic food court, called RedRing Treasures, which opened three months ago.

While the prices are not as cheap as that in the coffee shop, they are still value for money as the portions are slightly bigger.

They do not sell wonton noodles here, but offer fish, chicken or pork cutlet noodles.

What remains are the same two magic sauces – which is all they need.

Go for the Double! Chicken Cutlet Noodle ($5.90), with lightly battered chicken fried upon order.

Side dishes at RedRing Treasures include onion blossom ($4.90 or $6.90) and oyster mushroom fritters ($4.90).

I am back to hunting down a go-to place for wonton noodles, wish me luck.

This article was first published on December 7, 2014.
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