Restaurant-Quality La Mian, Guo Tie & Lu Rou Bun From $3.80 At Hawker Stall In Marine Parade

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Wang’s Noodle & Dumpling House is helmed by a Henan-born millennial who used to work as sous chef at swish private diner Xi Yan in Singapore.

All photos cannot be reproduced without permission fromYi Guang, who first came to Singapore to study at 13, is no stranger to the hawker trade. He used to help out at his parents’ Hainanese chicken rice stall at the Kopitiam food court at IMM in his teens. Business was greatly affected during the pandemic and it shuttered in 2020 after nine years of operations.

Despite trying his hand at other Chinese cuisines during his stints at various kitchens, Yi Guang decided to focus on northern Chinese food at his stall as it is something he is most familiar with. Their bestseller is the boiled Pork and Chives Dumplings, made with a recipe passed down from Yi Guang’s grandma.

“Singaporeans prefer food to be less oily and salty, and a bit sweeter, so I had to tweak my dishes a little. I also toned down the spice level, if not locals will not be able to accept it. If I served the Dumplings with Red Chilli Oil the way we eat it at home, you will see a thick layer of oil in the bowl,” he shares.

It doesn’t help that Yi Guang is one of those rare millennials who isn’t familiar with social media, and is reluctant to use it to spread the word about his business online. another level” as they are plumper than most and taste great on their own. “Usually, dumplings are around 20g to 25g, but we make ours 30g so it gives a better mouthfeel and customers will feel it is more value for money,” he says.We prefer the guo tie which also uses pork and chive dumplings.

 

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