Seng's Duck Confit Wanton Mee

We came here on a festive lunch out from work towards the end of the year. Being a Wanton Mee fan, a colleague (from UK) swears by this place. I should have known better. Haha. 

The get up was "atas", with sophisticated kitchen machinery to slow roast their Char Siew and Pork Belly and for the matter this Duck Confit, and even a Sous Vide. 

The noodles were fairly springy and of the thicker variant, whilst the sauces were DIY. Means that you'd choose from an array of available sauces placed out in front of you by the tables. I simply went for the Chilli Sauce. The flavours were alright but felt and tasted as though they were trying too hard to commercialise the most important part of local hawker food - the base, the heart of noodles, the sauce, has now been bastardised. 

The Duck Confit, I felt personally, if it was cooked in its own fat, should not have been shredded this way. Losing all its juices and tenderness as a whole piece. 

The Pork Lard, as you can see is in random large chunks, probably "sophistically" air fried from its colour and texture. They've lost the plot really. Pork lard, requires to be fried in oil and infused over a larger surface area is smaller cubes tossing around in one's noodles, influencing each bite without a hint of guilt. 

Seng's Noodle Bar

52 Amoy Street

Singapore 069878

+65 6221 1336