Hao Hao Noodle House (Commonwealth Crescent Market & Food Centre)

Old School Wanton Mee filled with Char Siew, Wanton with delicious braised of Chicken Feet. Overall is a nice plate of Wanton Mee but their Char Siew is too hard.
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Location: Hao Hao Noodle House, 31 Commonwealth Cres, #02-83 Food Center, Singapore 149644

Hao Hao Noodle House
(Chef was passionately and adeptly cooking the noodles, tossing each one up into the air before serving)
Wanton Noodles ($3)
- Char siew was harder than usual, tasting more like a meat jerky; This complemented the springy and slightly wet and sweet noodles really well
- Bits of chopped green leafy vegetables and thick chunks of pork lard provided additional crunch
- 3 wantons in the soup; Loved the thick meaty and slightly spicy pork filling in every wanton
- Pork filling was also delicately encased within paper-thin dumpling skin

Dumpling soup ($4)
- 5 large dumplings, bits of chopped scallions and green leafy vegetables and thick chunks of pork lard
- Meat in dumplings were peppery and really thick, about twice as thick as each wanton; Extremely heavenly to eat, tastes similar to the pork filling you have in siew mai but this one comes with chunks of small prawns and were slightly more peppery
- The dumplings also had paper-thin skins
- Soup itself was not too oily or saltish, making it very pleasant to drink on its own
- Would recommend to get this; Very worth it
Price: 9/10
Taste: 9/10
Overall: 9/10

See more at: https://www.instagram.com/p/ByfcnjjAzWu/?igshid=kvbf40q1bp0f

Wanton Noodles.

Read more:
https://www.misstamchiak.com/commonwealth-crescent-market-food-centre/

Today's lunch situation: Springy Q wanton noodles from Hao Hao Noodle House at Commonwealth Crescent Market. We love the ultra-chewy texture of the noodles and the culinary performance of the stall owner when he tossed the noodles in the air. Do check out Coocci Contemporary Japanese upgraded hawker space to its restaurant outlet if you're nearby.

If you don't like the smell of lard, then this is not for you. From the soup to the noodle the smell of lard is abound. The young hawker tosses the noodles really high to aerate them hence you get the firm and crunchy bite. He also mixes the noodles well before plating them.

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I was watching the chef blanch my noodles when he suddenly toss them high into the air and catching it deftly in his ladle with precision. I thought such flying acts could only be found in Malaysia.
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Read more: https://thedeadcockroach.blogspot.com/2019/04/hao-hao-noodle-house-wanton-noodle.html?m=1
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