The amount of char siew here was notably marginal. There were but a handful of thinly sliced pieces. Offering a fattier cut, great char and sweet umami glaze on top, I can understand how this could elevate a bowl of wantan noodles. Still, they are incomparable to hawker stalls specialising in roast meats as they were slightly tough and dry. Also, I do prefer my char siew in thicker cuts for they allow its juices to more satisfyingly flow as you sink your teeth into it.

The meat within the wontons here were well-seasoned and had that peppery spice one would find in a siew mai. Plump and juicy, my dining companions enjoyed it though I felt that a little more of the dumpling wrapper could have been left dangling from it for that textural contrast and pleasurable 'slurp'.

Full review at: https://liveeatbless.wordpress.com/2020/02/28/hawker-review-east-village-traditional-claypot-rice-engs-char-siew-wantan-mee-novena-regency/

More pictures at: https://www.instagram.com/p/B9HUMG1n4ob/?igshid=w6vi0wlxu2sh