Deng Wen Ji 鄧文记: The best hokkien mee, claypot rice & wanton mee under one roof

You read that title right. Yes, that is exactly how I intend to get you, dear reader, to question my bold statement. I never enjoy revealing hidden gems but this is one to proclaim. Deng Wen Ji 鄧文记 at East Village is easily my favourite eatery to visit for the best Claypot Rice, Hokkien Mee, and Wanton Mee. Yes, the best of local hawker delights, in one place.

Having withstood the test of time with rebranding and renovations, Deng Wen Ji has consistently delivered top-notch hawker delights. I believe it was only in 2021 that they ventured into zi char dishes like hor fun, prawn paste chicken (har jeong kai), and more.

Fun fact: they went by the name Eng’s Wanton Mee and Claypot Rice in early 2021 before they rebranded to Deng Wen Ji. Yet, despite their rebranding, the recipes remain terribly close to the past reputation, if not, even better. 

What I tried at Deng Wen Ji 鄧文记

My family of four visited around 5.30pm on a Sunday evening and already, there was a crowd forming. We chose to sit outdoors as their indoor seating gets too close for comfort when it’s a full house. My first must-order dish here goes to the Hokkien Prawn Noodle (S$12 for regular, S$15 for large).

Deng Wen Ji’s Hokkien Mee is a crowd-pleaser. The noodles are springy and thoroughly coated in rich umami broth, packed with prawn and pork flavours. Additionally, their generous amount of eggs completely won me over.

The cherry on top that makes this the best Hokkien Mee for me? The crispy, juicy, sinful, chunky lard bits that you’ll find in every bite. Literally, a dream.

Every spoonful had a burst of luscious prawn-infused broth, a hint of acidity from the lime, and a crispy lard bit. The wok hei was skilfully infused and allowed the exquisite prawn stock to shine and elevate the dish to new heights.

I must say, it can get quite oily and indulgent after a bowl. For S$12, I’d recommend sharing this with at least two others, so there’s still space to savour other dishes.

Now, for the Charcoal Claypot Rice (S$15 for regular, S$25 for large). The star of the show, this classic clay pot rice is lovingly cooked over charcoal, resulting in a delightful smoky aroma that permeates the dish.

The recipe comes from an ex-chef of the famed Geylang Claypot Rice, and he has more than 20 years of cooking experience.

A staff member very kindly allowed me to capture the mixing process but boy, did I have to be quick! The first question he asked was how much dark sauce we wanted, so he could customise it to our liking. To which of course we replied— a lot!

You can tell the staff members here were skilfully trained to perfect the motion of mixing and tossing this dish. Every element was accounted for and coated in the savoury dark sauce.

The rice was perfectly cooked, forming a crispy layer at the bottom. Honestly, it’s my favourite thing about clay pot rice. Topped with succulent chicken, savoury Chinese sausages, and a generous piece of salted fish, every mouthful left us wanting more. Simply sublime.

Arguably, the Dry Wantan Mee (S$5 for regular, S$7 for large) is what regulars come back for. After all, they were once known as Eng’s Wantan Noodle…

Two years on since their rebranding, the Dry Wantan Mee at Deng Wen Ji went through a few modifications. In fact, I’d say it’s for the better.

The first obvious change goes to the char siew. Previously, it was thinly sliced and minimally roasted. Now, Deng Wen Ji takes the humble ingredient and roasts it over charcoal, coated with what I assume is honey because of its unmistakable sweetness.

Of course, you can’t forget the lard! At this point, it’s becoming Deng Wen Ji’s secret weapon if you ask me, ha!

Secondly, the wanton. Since their revamp, I’ve found their wantons to be more plump and generous with their pork filling. A win for wanton mee lovers.

What remained the same as per their Eng’s days would be their famous chilli sauce. Be warned, it’s lethally spicy!

One non-carb dish that deserves a special mention here would be the Claypot Cai Pu Tofu (S$12). A delightful option, the Claypot Cai Pu Tofu features fried silky tofu infused with the flavours of preserved radish (cai pu).

We first discovered this dish after we were served the wrong dish during our previous visit. While we wanted to return it back to the kitchen, we thought we’d try something new aside from our usuals.

Lucky for us, it was the best mistake that night. The sweetness of the cai pu cuts through the savoury gravy, making this dish a delectable addition to any meal. Best eaten with rice, of course!

Final Thoughts

Within the humble confines of this unassuming restaurant lies an extraordinary culinary journey. Nothing excites me more than good food at great prices in a single space. And yes, this is easily my favourite Hokkien Mee in the East (Still waiting for The Neighbourwok to come here, ahem)

To fully relish the experience, I recommend visiting with a group of three or more, as the generous portions and delightful flavours are best enjoyed in good company. Dinner-time queues get pretty crazy and so does parking, so get there early or call them in advance to place your claypot rice order in advance. Now, I just hope the loyal patrons don’t come at me for revealing their secret spot…

Expected damage: S$5 – S$10 per pax

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