Remember Guang Zhou Kitchen which was previously in Chinatown Food Centre? We were disappointed that they were closed last year after receiving so much support from foodies. But good news is, chef/owner Mr Tang has opened Master Tang Wanton Mee at Sixth Avenue a few months ago.

Still feisty at 82-year-old, Mr Tang has been a former head chef from Crystal Jade kitchens. According to Makansutra, he is the man behind the signature Crystal Jade wanton mee and was their former chief kitchen trainer for almost two decades. With the help of his wife, he still does the cooking while the wife takes the orders. On our day of visit, it is interesting to see an ang moh ordering wanton mee from them.

Thin noodles, rich broth and wanton filled with shrimp and pork is the best combination for wanton mee. It is, however, difficult to get all three elements right. The noodles are thin and refined with an alkaline taste and a springy texture, a sign that shows Mr Tang has perfected through years of experience. The only small issue which we had was that the noodles was a little lumpy. Probably because we went after lunch and the boss was busy doing other things while cooking noodles.

The wanton noodles ($3.50) came with 4 small dumplings which goes well with the Crystal Jade-like chilli paste and sweet sauce. My favourite is their beef brisket and beef tendon noodles ($6) that is stewed till tender and soft. It’s really comfort food for us, especially when it was raining during our visit. The sauce from beef brisket is pretty rich and makes the noodles better. Go for their braised chicken feet noodles or pork knuckle noodles if you like! Sadly, he doesn’t do the porridge anymore.

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