There’s a cheaper $6 ikura version too at the stall opened by Sourbombe Bakery’s co-founder and a former Paradise Group brand manager.
Adrian used to be brand manager at Paradise Group for six years, where he was involved in launching the restaurant group’s concepts, such as Canton Paradise.
“We enjoy wonton mee a lot, it’s one of our staples. We went around to try different noodles and there isn’t really a modernised version [that meets our standard],” he continues. The owners say business has been brisk, with the stall selling about 200 plates of noodles daily. “The longest queue so far is around 20 people. The wait time was about 30 minutes,” says Adrian.
Texturally, the egg noodles are perfectly al dente. We expected more depth and complexity from the dressing, which we were told is made from over ten ingredients including mirin, soy sauce and pork lard. That said, it was tasty enough, especially with fried shallots and crispy pork lard lending more richness to the noodles. Add their house-made lemongrass-scented sambal to the mix if you prefer more punch.
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