Wan tan mee - thin egg noodles tossed with a secret sauce, and Pang Lang Hong’s dry wonton mee is topped with meat-filled wonton dumplings and juicy, tender char siew that is perfectly charred - sticky, sweet and savoury with just the right amount of fattiness. Lang Hong used to run the Singapore Restaurant in Hamilton and decided to name her business Singapore Takeaway just so people can remember her. Nothing fancy about this place, but the wan tan mee and char siew gives a perfect excuse for many Malaysians and Singaporeans - like me - to drive from my North Shore home to Papakura to satisfy our noodle cravings.