Here's another one of the Michelin-listed stalls at Hong Lim (531A Upper Cross Street #02-48). They call themselves "wanton noodle specialists," and the items in the bowl were done with care, be it the firm and skinny noodles, paper thin skin on those fried wantons, or the wolfberry and red date garnished soup. But the chili sauce was based on dried shrimp, which on its own is not a bad thing, but I still prefer the straight heat that one gets from places like Eng's.
By the way, I also had a chance to try the curry puffs from the two family rival Tanglin Crispy Curry Puff stalls at Hong Lim. I preferred the stuffing and crust from the "original" stall #02-36, although that might've also been a function of the one from the "Since 1952" stall at #02-34 being cold when they served it to me. Either way, J2 at Amoy Street is still my favorite given their delightful crust.
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