Our Story

In 1987, Lim Ah Kow set up a humble stall at Old Airport Road Food Centre with nothing but a wok, a family recipe, and a dream. He had spent years perfecting his noodle-pulling technique and slow-roasting char siew until the caramelised crust was just right. Word spread fast. By the early 1990s, queues stretched down the corridor before he'd even fired up the wok. Today, Uncle Lim's son and granddaughter run the stall together — carrying on every detail of the original recipe. The noodles are still hand-pulled. The char siew is still roasted in-house each morning. The wantons are still wrapped by hand before the stall opens. Nothing has been outsourced, nothing frozen, nothing shortcut. Three generations later, Uncle Lim's Wanton Mee remains one of the most beloved stalls at Old Airport Road — a living piece of Singapore's hawker heritage.