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.
100044 Good and authentic local Wanton Mee can be found cheaply in food centres in Singapore, with some stalls more well-known than others.
100045 Some popular food stalls that sell it include Foong Kee Coffee Shop along Keong Siak Road, Kok Kee Wanton Mee at Lavender Food Centre, and Happy Wanton Noodle at Bukit Timah Food Centre.
100046 Wanton Mee is a must-try for all noodle lovers and will definitely leave you wanting more.
100047 In conjunction with Singapore Food Festival 2010, play the Food In Translation game and find out more about Singapore’s Signature Dishes.