Char Siew Wanton Mee: A Taste of Tradition at CYS

A Report by CYS Global Remit Office Facilities Management Unit

Char Siew Wanton Mee is more than just a comforting bowl of noodles—it's a dish steeped in history and flavour. Originating from Cantonese cuisine in Southern China, Wanton Mee made its way to Southeast Asia in the early 20th century, carried by Chinese immigrants. Over time, it evolved into a beloved hawker staple in Singapore and Malaysia, with each region adding its own twist.

The Singaporean version often features springy egg noodles tossed in a savoury-sweet sauce, topped with succulent slices of char siew (barbecued pork) and plump wantons, either boiled or fried.

A Balance of Flavours

The magic of Char Siew Wanton Mee lies in its balance: smoky char siew, silky noodles, and the comforting bite of wantons. Traditionally, char siew is marinated in a mix of soy sauce, honey, and spices before being roasted to perfection, creating that signature caramelised glaze.

More Than a Meal at CYS

At CYS, this dish takes on an even more special meaning. Here, Char Siew Wanton Mee is often homemade, prepared with care and shared amongst colleagues. It's not just a meal—it's a moment of connection, a reminder that food brings people together. The aroma of freshly roasted char siew and the joy of crafting wantons by hand turn an ordinary lunch into a celebration of tradition and teamwork.

So, the next time you savour a bowl of Char Siew Wanton Mee at CYS, remember you're tasting history, culture, and the warmth of community—all in one delicious bite.