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BEI-ING WANTON NOODLE

美樱雲吞麵

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ISLANDWIDE DELIVERY AVAILABLE!
(MIN. SPENDING OF $50.00/-)

70% DELIVERY FEE ABSORBED
**Complimentary delivery with a minimum spend of $100.00/-

ESTABLISHED 1984

More than 39-Year-Old Third Generation Wanton Noodles With Modern Fusion Twist 𝔗𝔯𝔞𝔡 𝔉𝔩𝔞𝔳𝔬𝔲𝔯𝔰 • 𝔐𝔬𝔡𝔢𝔯𝔫 ℑ𝔫𝔰𝔭𝔦𝔯𝔞𝔱𝔦𝔬𝔫𝔰

About Us

1970s Bei-Ing began as a humble endeavour – a pushcart stall along the East Coast Road at Katong area in the early 70s. Founded by Mr Yeo Oh Song Khoon's grand-aunt Madam Lim, Bei-Ing is also known as Mei Ying and was named after Madam Lim's eldest grand-daughter. Interestingly, Bei-Ing was originally situated a few blocks down the old Roxy Theatre, which is information that many young Singaporeans remain unaware of. 1980s In the early 1980s, countrywide hygiene regulations led to the confinement of vendors to dedicated state-built food centres and Madam Lim shifted to an open-air coffeeshop outside Katong Plaza. Gradually, retirement knocked on Madam Lim’s door after she spent a few good years operating her business in the brand new environment. As her old age caught up with her, she began to actively look for a successor. In particular, she sought someone who was serious about retaining the traditions underlying Bei-Ing. Madam Lim was confident that Mr Yeo was the most qualified person for the role. However, Mr Yeo was initially opposed to this idea as he believed he did not possess the skills required to take on this challenging role. He was then persuaded by his mother – Madam Lim's sister. She encouraged him to take over the business and gradually, Mr Yeo accepted. This transition occurred in the year 1984, and at the helm of the ship, Mr Yeo was guided by Madam Lim's assistant. In the mid 80s, Roxy Food Centre (Subsequently renamed as Roxy Square) was established and Bei-Ing was shifted to one of its fully air-conditioned outlets. When Madam Lim was in charge, the menu only boasted of scrumptious items - the noodle was originally packed with an "Old-School-No-Frill" sauce (Ketchup or Soy Sauce “Si Yao Sok Yao”) served with Char Siu and Boiled Wanton only. However, based on suggestions of multiple Malaysian tourists, Mr Yeo decided to launch another version with Dark Soy Sauce-Based. With this new introduction, Bei-Ing's noodle gained unprecedented traction and quickly became a favourite for the locals and Malaysians. Eventually, our noodle was recognized and labelled as Malaysian-styled Wanton Noodle. We maintained unparalleled credibility as our dishes were certified and verified by many Malaysian tourists. When Mr Yeo's noticed that a large proportion of his customers tend to order beer, he introduced snacks that complement alcoholic beverages, such as Fried Wanton. It was Mr Yeo’s perseverance, determination and hard work coupled with his motivation of not disappointing his mother, which helped him tackle this challenge head-on. When the business began to flourish, he needed more manpower. During this period, Mrs Yeo stepped in to take up a full-time in the early 90s. Gradually, she began to work as the main cook at Bei-Ing. With her talent and natural instinct for cooking, Mrs Yeo quickly expanded the menu and the food quality, variety, and taste improved tremendously. Her policy of only employing fresh and high quality ingredients is upheld even today at Bei-Ing. Business continued to grow and upscale under the leadership of Mr Yeo and Mrs Yeo’s cooking. It was during this stage that Mr Yeo was dubbed as the "Shout Number Man" “Loudhailer Uncle” or "RSM Sergeant" and the nickname is still popular among Bei-Ing’s customers today. This name was attributed to the fact that Mr Yeo would physically call out numbers for collection due to the absence of buzzer technology back then. You either hate it, or love it. 2000s At a tender age of 15, Mr Yeo's son Ray Yeo began to help out at the business as a part-timer. In the last decade, he worked diligently to acquire diverse skills from his mother, Mrs Yeo. With his unbridled passion for noodles, Ray directed his ambition towards cooking and is undoubtedly the perfect candidate to uphold the family tradition. When he turned 21, he officially stepped into his family business. In the past few years, Ray has been working towards adapting the menu to cater to the modern tastebuds. He refers to his innovative dishes as "Revolutionised Singapore Fusion Food." Each dish is unique with a modern twist although the traditional flavours are dutifully retained. His fusion food is much-loved by the community. As Ray continues to introduce new concepts with both novel items and by subjecting existing items to delightful twists, he skilfully creates intrigue among his customers who are excited to try out his innovations. This way, he in embracing alternative food trends to meet the rising demand among the younger generations. In 2021, Ray stepped out of his comfort zone to open a new outlet with an extensive menu, along with his partner Jean Ong. This outlet stands proximal to the flagship stall and is merely a 3 minutes’ drive from it. There were eyebrows raised and questions posed as to why he chose a place that is so close to his existing outlet. Simply put, Ray's objective with the new establishment was to spread the crowd evenly, avoid longer waiting times, and enable customers to enjoy their food over longer hours. In 2022, Ray and Jean established Bei-Ing 2.0. Although this line of outlets were retained under the same brand, they sell traditional comfort breakfast food like dim sum, congee and handmade rice rolls. They are confident that their passion and drive for creating innovative food will never die out and will only become stronger in the upcoming years. The flagship Stall is currently being operated by Mr Yeo, Mrs Yeo and their youngest son, Martin Yeo.

Good Food In Singapore

“Bei-Ing Wan Tun Noodles will change the way you think about wan tun noodles forever. Taste it and you will know that wan tun noodles don't have to be ordinary. Taste it and you know how delicious, how smooth, how special this simple hawker fare can be. Try Bei-Ing Wan Tun Noodles and you may never want to settle for any other wan tun noodle ever again.”

- August 1995

8Days

”This new-gen hawker has the chops for cooking both traditional wonton mee and fun fusion items like the Chicken Katsu noodles and char siew don. Ray’s modern plating style imbues the dishes with a restaurant-quality flair in a hawker setting. Meat items, like the char siew and fried chicken, are well executed and the noodles cooked perfectly – no surprise, given his decade of training at Bei-Ing’s HQ at Roxy Square.”

- May 2022

Lian He Zao Bao 联合早报

“杨睿哲用了半肥瘦部位，口感更好，最重要的是临上桌前，以喷火枪炙烧叉烧表层，瞬间散发的炭烤香令人食欲大增。鸡扒面也走精致风。面条用筷子卷起，然后架在碗上。鸡扒有黑松露美奶滋和明太子酱两种，撒上柴鱼片。碗盐精挑细3选，不看用餐地点，还真是活脱脱的星級料理。从杨客哲和王凯琳身上看到年轻小贩的活力，感受到他们对平民料理的热爱，以及希望把它们发场光大的心意。”

- April 2023

HungryGoWhere

”Diners now have more than 20 items to choose from on the menu— most of them are one of a kind and can’t be found elsewhere.

You’ll find the dishes are plated artistically as a way to enhance the overall dining experience, whether it is in the arrangement of components, or their way of chopping ingredients.”

- November 2023