Laifabar is a noodle house that specialises in traditional wanton noodle, dumplings and roast meats. Chef-owner Royce Lee inherited the recipes by his grandmother, who used to be a hawker selling homemade taupok and wanton noodle back in the 1970s.

Known for its “Bu Jian Tian” Fatty char siew and wanton noodle, Laifabar first started and made a name for itself as a wine bar turned noodle house at Scarlet hotel in Ann Siang Hill. Then it moved to Lucky Plaza B1 Lucky Food Centre in December 2020 for a brief period before shifting to the current location at an industrial building in Bukit Batok in April 2021.

With the move to a bigger space, Laifabar has expanded their menu to include rice options to pair with their roast meats.

On Laifabar’s menu, there are four types of roast meat—char siew, roast pork, roast duck and Soya Sauce Chicken.

There is a top-up of S$2 to upgrade the Char Siew to their signature Bu Jian Tian Char Siew for mains.

Out of the three roast meats that we’ve had, the signature Bu Jian Tian Fatty Char Siew was the clear winner. It had the right proportion of fats to meat ratio and it was truly outstanding.

The difference between the Bu Jian Tian Fatty Char Siew and the leaner Char Siew is the texture of the meat. Bu Jian Tian Char Siew is fattier and a lot more tender than the normal Char Siew. Unless you are not a fan of fatty Char Siew, we definitely recommend upgrading it from the normal Char Siew to the Bu Jian Tian Char Siew.

The Roast Duck was also excellent and we enjoyed it thoroughly.

We didn’t quite like the Roast Pork as it was too fatty (not in a good way) and not as crispy we would like it to be.

Laifabar’s new outlet at Prestige Centre in Bukit Batok isn’t the most accessible location, but their excellent roast meats are worth travelling for. Otherwise, they offer islandwide delivery on Grab and you can still get their roast meats without going all the way to the west of Singapore.

Laifabar
Prestige Centre at 71 Bukit Batok Crescent
Tel: 9181 6383

It seems these many years of hopeless praying has finally paid off, because, at long last, one of our all-time favourite wanton mee stalls is re-opening.

Kok Kee Wanton Mee, famous for their uniquely sweetish, lard-based sauce and springy egg noodles that just make the simple dish so delicious. For those unfamiliar, their version of this noodle classic is very straightforward, just wanton noodles, slices of char siew and steamed wantons served in a flavourful soup—no fried wantons or any other side dishes.

Feeling a sense of nostalgia creeping in? Here’s where you can finally have this again come March 2019.

Believed to be the niece of the original owners, this famous wanton mee stall is slated to open sometime in March over at 30 Foch Road, right beside its former premise at the old (now demolished) Lavender Food Court.

Snaking queues, grumpy old folks, alarmingly high prices for such a simple dish but above all, one heck of an orgasm-inducing plate of wanton noodles. That’s right, Kok Kee Wan Ton Noodle, we’re coming for you.

30 Foch Road

All photos are credited to Singaporeactually & chanksters.