4
0
0
Telephone
9680 3201
Introduction
RedRing is named after 'the characteristic ring of red sauce' surrounding the noodles. They also roast the charsiew with a home recipe without red coloring. Their unique red sauce is made from 14 secret ingredients.
continue reading
Opening Hours
Today
08:30 - 19:30
Mon
08:30 - 19:30
Tue
Closed
Wed - Sun
08:30 - 19:30
Above information is for reference only. Please check details with the restaurant.
I had saw Straits Times reviewing about this Wanton Mee stall. When I was in Buona Vista, I went to have a try.During Lunch hour, there was not much queue, I ordered their signature $3 Dry Wanton Mee. From the appearance, the wanton mee had generous roasted char siew and a bowl of wantons.The Wanton Mee's noodles tasted very good, it was springy and smooth to eat, I could taste the lard oil. The gravy for the dry version was good with sweetness of char siew sauce. Their roasted char siew was very good, with good amount of malt and sweetness on the outer layer. The meat was tender and not fatty.The wantons were a bit small but nevertheless it was good. The skin tasted a bit slimy and the meat was marinated with crushed dried fried fish. Overall, this Wanton Mee tasted very good with acceptable portion at this pricing.
continue reading
See my full reviews & photos at = http://chefquak.com/2013/11/25/good-wanton-mee-red-ring-on-24nov2013/my daughter & her friends were raving about this wanton mee stall at holland drive, where the “char siew was very nice but not like the usual ones , a bit western style?”.we decided to try it on 24.11.2013. red ring is located at a coffeeshop at block 46 holland drive.i had the S$3 serving, could not tell the difference except that i had 3 deep-fried wantons while the S$4 serving had 5 wantons.the char siew was very good. it was quite anaemic w/o strong red colours & charred exterior but the taste was good – tender, moist, sweet, so maybe that’s why my daughter said a bit western. the noodles & sauce were good too. the deep-fried wantons were average & not what i preferred, would order boiled wantons next time.overall it was good, not expensive, though i did not think it was better than the recent one i had at the wanton noodle stall @ first centre serangoon avenue 4. in fact i would prefer the latter. i later read about roy chan the chemist who only graduated from nus in 2012 & how he created this special char siew using a charcoal broiler while he was nus student & helped his family start a wanton mee stall. i was mightily impressed. read more about roy here if interested=http://redringwantonmee.com/inspiration/well done roy! i would certainly “bon chan” (frequent) his wanton mee stall
continue reading
It is the curiousity that gotten me to pop by here for their wanton mee. This wanton mee is tucked away in a coffee shop at Holland Drive. Mr Roy Chan is the creator of this wanton mee. He is a Chemist that spent a sufficient amount of time in researching and creating a plate of perfect wanton mee supposedly consists of the perfect noodle, perfect char siew and perfect wanton. And to find the best possible noodle, he has tried and tested many different types of noodle to find the best fix for the perfect wanton mee. When he gotten the perfect matched, he went ahead to acquire a Japanese made noodle cooker to further ensured that the noodle is cooked with a precise method for consistency. The constant movement of the cold water pumping in to replace the cloudy water is the key to ensure the doneness of the noodle and its texture. The noodle is cooked at a particular temperature and timing by digital timer to make it possible. Next, the chilli has to be well-constructed to have a mixture of sweetness, spiciness and saltiness using 14 types of secret ingredients. And, to ensure the consistence of the texture and thickness of the sauce, he acquired a Salt Meter and Refractometer. The color of the chilli is a beautifully bright red and this color forms a red ring around the wanton mee when served it with the noodle. Apparently, this is how the stall derived at the name 'RedRing Wanton Mee'. There are the spicy and non-spicy version for selection. However, the non-spicy is not mainly the tomato sauce version but painstakingly to create a special sauce base derived from ikan belis and chicken broth especially to give it the umami flavor. The part selected for their char siew is the armpit to ensure the well-balanced ratio of tenderness with an aromatic smokiness by the Smoker that they specially acquired for the purpose. A special mangrove charcoal imported from Malaysia selected to roast the char siew in the Smoker. A basic plate of wanton mee is at $2.50. There is a larger selection at $3.00 and an extra ingredients selection at $4.00. I just had lunch so i went for the smaller serving with spicy option. A handful of their well cooked eggy noodle was served with a few slices of their perfectly executed char siew with vegetable then topped with their freshly fried wantons. The fried wantons have got a noticeably crispiness and delightful crunchiness with tasty minced meat and prawn filling in it. It can be ordered as a side dish. A set of 12 pieces is only at $3.50 to serve with their special garlic mayonnaise dip. The precisely cooked noodle managed to achieve the desirable firmness and springiness. The freshly roasted char siew has not a bit of preservative or artificial coloring but using a precise recipe incorporating with the Smoker to achieve the consistency in taste and color. The level of spiciness is well-balanced with a slight tanginess. You are able to specify the level of spiciness from low to medium to high.There is only the dry version of wanton noodle served. No soup version thus no soup wanton but the soup wantons can be specially ordered though. A set of 12 pieces at $3.50. The nicely fried pork lards are available for self-service right at the counter, too. This stall is currently manned by Mrs Esther Chan, the mother of the young man that went to pursue a Ph.D degree in Chemistry at Stanford University. This is definitely a plate of above average wanton mee. Though the portion given for $2.50 is a bit too little but their efforts in perfectly and precisely executing it is commendable. This plate of wanton mee is definitely worth going back.
continue reading
This stall is newly opened and seeing the flyer that they gave out, I decided to give it a try. The "RedRing" in their stallname is derived from the ring of red sauce that surrounds the noodles, the specialty for their wanton noodles. Their charsiew is roasted in-house over charcoal & their wantons fried in healthy sunflower oil. Since their sauce is a special blend made before hand, there's only the option of the sauce with chili or without chili. There's really a generous amount of the sauce given to accompany your noodles. I had the version with chili and it's rather spicy with a bit tanginess to it, quite tasty and unique! The egg noodles were cooked till springy & the wantons were very crispy & rather succulent as well. You can even ask for more vegetables at no extra charge. I liked their charsiew too, it's very lean & you can make out the charcoal-bbq taste within the meat. I personally prefer this stall compared to the similar-looking pontian noodles offered elsewhere. Do give this place a try!
continue reading
You may be interested in