Lunch hit. Wanton mee at Golden Mile, $7. Premium tier. 😋👍🏼

What was in the bowl:

Bright yellow egg noodles: the springy Cantonese-style alkaline noodles, served in a light sauce mix (likely soy + sesame oil)
Glazed char siew (sliced): dark red caramelised edges, lean cut, hand-sliced into thin pieces
3-4 large yellow-skinned wantons: plump, pleated shut, pork-and-shrimp filling visible at the seams
Choy sum greens: blanched whole, the bright green vegetable
Side soup bowl: clear pork-bone broth, fishball, scallion (visible in the photo top)
The HK-style premium wanton mee presentation: clean, generous, ingredient-forward

This is the premium tier wanton mee versus the budget version. The $7 price reflects:

HK-style preparation: more Cantonese, less Singapore-Teochew (no heavy chilli sauce or pickled chilli)
Larger and plumper wantons: hand-folded with visible filling, not the small mass-produced kind
Better quality char siew: properly glazed, lean-fat ratio, hand-sliced
Choy sum instead of just blanched greens: a more deliberate vegetable component
Side soup with extras: not just the plain wanton soup, but with fishball or other additions

The Golden Mile / Beach Road area has a few HK-style premium wanton mee stalls that built their reputations on the Cantonese tradition (versus the Teochew-Singapore tradition that dominates the rest of the island).

The differences between traditions:

	HK / Cantonese style	Singapore / Teochew style
Noodles	Springy alkaline, bouncier	Thin egg noodles
Sauce	Light soy + sesame oil + lard	Chilli + vinegar + lard + dark soy
Wantons	Larger, pork + shrimp filling	Smaller, mostly pork filling
Soup	Light, clear, pork bone	Light, clear, often with extras
Char siew	Cantonese-style glazed	Same or slightly drier finish
Chilli	Side dip, optional	Mixed into the noodles