There are a few cheap and good food near my house (walking distance). I am considered lucky. $2.50 fishball noodles and $2.50 wonton noodles. Yum yum yum...
Perfect texture in the noodles - al-dente. Yes, al-dente Chinese egg noodles, why not? And the noodles in just the right amount of sauce. Too much of the sauce would have drown the noodles soggy and overpowered the base taste of the noodles. I do love green chili at the side of my noodles...it adds just that little oomph as you slurp the noodles and bite on the green chili.
$2.50 wonton noodles at Jalan Batu, near Tanjong Rhu, Singapore
What is the main difference between Singapore wonton noodles and Hong Kong wonton noodles ?
Green chili, of course. Or it's just me, maybe. I like my wonton noodles (dry version) with green chili. And you can never find green chili in HK's wonton noodles. I am not trying to bring limelight to green chili; and give credit or disgrace to what makes or breaks a good plate of wonton noodles.
But if it is noodles SOUP, it is another different story.
YES. I truly think the major difference in Singapore's and Hong Kong's wonton noodle soup lies in the broth. I don't know how Hong Kong does its broth - but the unami flavor in Hong Kong wonton noodle soup has much more depth compared to the Singapore counterpart. Typically, it is also quite common to see white chives sprinkled as garnish in the Hong Kong version; vs Singapore's scallions/spring onions garnish.
The little details do make the difference.
Personally, I prefer Sui Kow (there is addition of shrimps, chestnuts and black fungus in this Chinese dumplng) to Wonton (which has relatively more meat than Sui Kow) . Don't ask me why I am talking about Wonton Noodles if I like Sui Kow.
Tag: wonton noodles
I LOVE wantan mee!!!!!
ReplyDeletehaha that's very funny! hmm what is that red meat in the noodle dish? is it pork?
ReplyDeletethey both are good, but i guess i love the HK version a lot better... :)
ReplyDeleteOh dear ... how to compare?!
ReplyDeleteThe noodle from HK is more "chewy" ... taste better.
The source from HK is much better.
The wanton from HK tastes much fresher.
No?
:)
I once had the Sui Kow wontan noodle in Hong Kong and caused me to have an allergy reaction with the siu kow. They really used huge prawn and the taste of the siu kow was so potent, one down and immediately I felt my throat acting up. I won't dare to take another one. :P
ReplyDeleteI love the vinegar green chili too, yum yum!
i prefer hk's version too! springy noodles, tasty broth, flavorful wantans. yummy!
ReplyDeleteWhere's the wonton in the singapore version? I see lots of yummy Cha Siu though :).
ReplyDeleteI like the chives that are sprinkled on as garnished on the wonton noodle soups. I always used to fish them out and eat them with the soup only.
Singapore's wanton noodle looks yummy, but the Hong Kong's dumpling must be more delicious.
ReplyDeleteI love HK wanton mee, the wanton is totally different from what we get in Malaysia. The one at Bidor also quite nice but different from HK.
ReplyDeleteI really miss this. And I eat mine with green chili too.
ReplyDeleteReminds me of my favourite Sui Kow mee at Clementi Central. :)
ReplyDeleteI agree, pickled green chili makes a helluva lot of difference in wonton noodles. Another dish I love eating with those pickle green chilies is with the cantonese chow mien/wat tan hor. Ironic, isn't it?
ReplyDeleteSingapore or Hongkong, I love noodles. Sometimes I mix my noodles. from glassy noodles and the regular noodles. Both are delicious. How lucky could you be, just a walking distance, you have a complete meal!
ReplyDeleteThat looks so very, very satisfying.
ReplyDeleteOh my! I've got to try some of that!
ReplyDeleteYour description makes me want to taste them right away. :)
ReplyDeleteGreen chilli is a must for me when it comes to wonton noodles. I luv sui kow too bcos it has more fillings! ;)
ReplyDeleteYour blog post and your pics made me hungry...
ReplyDeleteHope you can visit my WS here.
aiyoo... shouldnt have read this kind of post before bf, now me so hungry :P Our dry version is good with chilli, but for HK, I like the soup version as well. HK chilli likes to use chilli oil too hehe
ReplyDeleteoh!! no I also need green vineger chili in my dry wontan noodles too!! friend recomand me must eat HK wonton noodles when visit HK..2 hours b4 my flight departure to KL..I quickily walk to Mongkok and order 2 big bowls of wonton noodle ,one soup and one dry ...was suprised the wonton dumpling have only shrimp and taste really good!! the down side I wish there is some green cut chili on the table,but the server gave me chili oil:(
ReplyDeleteI have tasted the Hong Kong version. I have yet to try the Singapore dry version with chili. I hope I had read this before I went to Singapore :)
ReplyDeletei prefer the dry noodle type. its more tasty for me..
ReplyDeletei used to love hk wontons to death...but now i kinda dislike it (weird me)...i love the saucing of singapore's version, but i think hk's thick, juicy and caramelised char siew = much better.
ReplyDeleteperfect scenario = singapore lo min + sauce + hk char siew = YUM
I haven't had good noodles for a long time. Now, I'm craving noodles!
ReplyDeleteThat looks appetizing. I've always been fond of wanton noodles.
ReplyDeleteI'm still not used to HK version. Still a Singaporean. :D
ReplyDeleteYou stay near Tanjong Rhu. I go there often leh.
I really miss this :(
ReplyDelete