They left the house at 3am almost everyday to come to the stall to prepare ingredients. Yes, they roast the char siew in the shop, cook the soup and wrap their own dumplings. That is really hard work but Aunty Yvonne never complains. All she said was, “I am used to it.” Indeed, it was their passion and friendliness that attracted many diners. Even for regulars who has been eating their noodles in Choa Chu Kang, they don’t mind travelling all the way here to just have a plate of wanton mee.
Full article: http://www.misstamchiak.com/cck-190-wanton-mee/