10 Results for: (Concept:90000335-n)
SidSentence
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 .
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 .
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 .
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 .

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