Everything is made painstakingly by hand at this wonton noodle stall at Yishun Park Hawker Centre. Every day at 2pm, owner Jim Yeoh makes a fresh batch of egg noodles. He kneads them by hand, mixing flour and eggs until it forms a smooth, elastic dough. The noodles might come topped with wontons and slices of char siew ($4.50) that Jim roasts daily, or braised beef brisket ($5.50) that’s bubbling in a pot in the kitchen. “Everything is nicer when it’s handmade,” Jim says.
One Mouth Noodle
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