If you’re a fan of ban mian or on the hunt for the best chilli pan mee in Singapore, chances are you’ve heard of Wanglee Cafe. Tucked away under an HDB block in Toa Payoh, this humble eatery rose to fame in late 2024 thanks to its spicy, flavour-packed noodles that took social media by storm.
Now, a year later, we return to answer the big question: Is Wanglee Cafe still worth your time—and the queue?
What’s the Buzz About?
Wanglee Cafe opened its doors in June 2024, but it wasn’t until a viral influencer post in December that queues began to form—some stretching up to three hours. Today, while the frenzy has settled, the buzz is very much alive, with peak-hour waits around 25 minutes.
The main star? Their signature chilli pan mee, a dry noodle dish known for its bold flavours, QQ texture, and that addictive house-made chilli crisp.
The Secret Behind Wanglee’s Success
Founded by former Canton Paradise head chef Hoong Boon Foo and his brothers, Wanglee Cafe is a family-run venture built on passion and culinary expertise. The team previously ran Wanglee Seafood, a zi char stall nearby, and Yu Huang Premium Seafood Soup, known for its elevated pao fan.
With a shared goal of offering Nanyang-style comfort food, the brothers invested S$160,000 to open a 36-seater air-conditioned cafe, blending kopitiam nostalgia with cafe sensibilities.
Our Honest Review: What to Order
Chilli Pan Mee – The Main Event
Made from scratch daily, Wanglee’s ban mian noodles are perfectly al dente and served with a poached egg, minced meat, ikan bilis, and strips of tau kee stuffed with fish paste. But the real highlight? The chilli crisp—a dry, crunchy mix of five chillies, XO sauce, hae bee, sesame seeds, and garlic. Umami-packed and delightfully spicy, it’s a game-changer.
Our tip: Mix everything thoroughly before eating for the best flavour balance.
Soup Pan Mee
A lighter option for those who prefer broth-based noodles. The mee hoon kueh stays chewy even after soaking in the broth, which is made from cabbage, turnip, celery leaves, and anchovies. It’s deliberately mild to suit the tastes of older patrons in the area.
Kaya Toast – A Surprise Hit
Don’t skip the house-made kaya toast. Served warm with cold salted butter and smooth, pandan-rich kaya, it’s best enjoyed within one minute, according to chef Hoong. It’s a nostalgic delight that might just rival traditional kaya toast spots in Singapore.
Dry Mee Siam & Nasi Lemak
The dry mee siam features wok-tossed noodles in a tangy rempah paste made from hae bee, assam, lemongrass, and more. Paired with crispy sakura ebi, it’s aromatic and bold—though the sambal leans slightly sweet.
The nasi lemak set ($6.80) includes a juicy fried chicken wing, egg, ikan bilis, and peanuts. While the coconut rice could be more fragrant, the overall plate is hearty and satisfying.
Ambience & Experience
Wanglee Cafe keeps things simple with Peranakan-style tiles, rooster bowls, and a no-frills, eat-and-go vibe. Seating is tight, and it can get stuffy during peak hours. It’s not your typical café to linger at, but perfect for a quick and fulfilling meal.
Pro tip: Want to skip the line? Visit after 3pm or opt for takeaway—there’s usually no queue for to-go orders.
So… Is It Still Worth the Hype?
Absolutely. Wanglee Cafe delivers consistent quality in both flavour and experience. Their chilli pan mee remains one of the best in Singapore, and the kaya toast is a close second. If you haven’t tried it yet, it’s still well worth the visit.
Essential Info
Address:
Wanglee Cafe, #01-274, 92 Lorong 4 Toa Payoh, Singapore 310092
Opening Hours:
Friday to Wednesday, 7am – 5pm (Closed on Thursdays)
Nearest MRT: Toa Payoh
