The brand’s first hawker stall in Yishun draws 40-minute long queues.

The brand’s first hawker stall in Yishun draws 40-minute long queues.

The response was almost immediate when chef Chan Wing Kin, former executive chef of Crystal Jade Culinary Concept Holdings for eighteen years, opened a HK-style wanton mee hawker stall in Yishun in September. His eponymous biz Chef Kin HK Wanton Noodle drew snaking queues that lasted up to one-and-a-half hours long – despite being in a nondescript kopitiam deep in the heartlands. Lines have since abated to a more manageable 30 to 40 minutes at peak meal times, the stall’s PR rep tells us.

Now, there’s no need to go all the way to Yishun — Chef Kin HK Wanton Noodle will soon be launching two new outlets. The first stall will open at a kopitiam along New Upper Changi Road in Bedok on November 26, with the second beginning operations on December 14 at a coffee shop in Ang Mo Kio Avenue 4.

All three outlets are solely owned by the Hong Kong-born chef-turned-hawker.

All photos cannot be reproduced without permission from 8days.sg

Chef Kin sold around 600 bowls on a weekday when we last spoke to him on September 16. Then, Wing Kin told us that his goal was to cross the 1000 bowl mark in a single day.

He ended up achieving his goal just two days later on September 18. And he’s managed to keep up that momentum for a solid month until October 24, though sales have since dropped back to a still robust 600 to 800 bowls daily.

As for how he’s going to maintain standards with this expansion, he says he’s hiring “only experienced noodle chefs”. They will be trained for two weeks at the original branch in Yishun before heading to the new outlets.

All the minced Kurobuta pork and prawn dumplings are prepared by staff in a central kitchen then delivered to the various outlets to be cooked on-site. The towkay will visit the stalls (artist's impression of the Bedok outlet above) on a rotational basis to ensure the food is up to scratch.

Expect the same three noodle dishes at the same prices across all three stalls: HK Wanton Noodle ($5), HK Dumpling Noodle ($5) and HK Braised Brisket Noodle ($5.50). The wantons and dumplings are also available as side dishes in a bowl of soup or as a deep-fried snack. Think springy duck egg noodles in an umami-rich soup stock comprising old hen, Jinhua ham and dried flounder, along with savoury shui jiao and wantons. Remember to get a bowl of tender beef brisket noodles too.

Chef Kin HK Wanton Noodle’s second branch opens Nov 26 at Blk 59 New Upp Changi Rd, S461059. Open daily 7.30am – 8pm.

The third branch opens Dec 14 at Blk 107 Ang Mo Kio Ave 4, S560107. Open daily 7.30am – 8pm.

The original outlet is at #01-14 Blk 632, Yishun St 61, S760632. Open daily 7.30am – 8pm. More info via

Photos: Aik Chen, Kian Wee Max/Facebook, Chef Kin HK Wanton Noodle

All photos cannot be reproduced without permission from 8days.sg

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