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.
100036 The local version is often eaten dry, and sometimes comes with deep-fried dumplings as well.
100037 The sauce for dry Wanton Mee varies from stall to stall, with the Malaysia version made with black soy sauce, and the Singaporean version consisting of tomato sauce, chilli sauce and sesame oil.
100038 Char Siew plays an important role in local Wanton Mee, with succulent and charred slices considered the best.
100039 Egg noodles are also used, and are usually yellow, springy and flat.
100040 Char Siew is also eaten with rice, together with a sweet barbeque dipping sauce.
100041 Char Siew marbled with fat is the most flavourful, as it gives it a distinct charred taste.
100042 However, lean Char Siew has become more popular with the health-conscious.
100043 In recent years, other variations of Wanton Mee have made appearances, such as Kolo Mee from Sarawak.