100030 Served dry or in soup, Wanton Mee comes in two distinct versions, the Hong Kong-style version or the Malaysian and Singaporean version.
100031 Hong Kong-style Wanton Mee is usually served in a clear broth, with dumplings filled with ingredients such as prawns and pork.
100032 The thin noodles are blanched quickly, giving it an al dente texture.
100033 Extremely popular in Cantonese restaurants, a good Hong Kong-style Wanton Mee should feature slightly crunchy noodles and plump dumplings with a translucent skin, filled with goodies such as prawns, pork and black fungus.
100034 Some good family restaurants which feature Hong Kong-style Wanton Mee include Crystal Jade Kitchen and Imperial Treasure Cantonese Cuisine .
100035 The Singaporean and Malaysian versions are largely similar, offering slices of Char Siew (barbecued pork), in addition to bite-sized dumplings and leafy vegetables.