HK-style char siew wanton mee ($5.50)!
A Chinatown HK-style 港式云吞面 stall: thin springy egg noodles in dark soya with char siew and choy sum, plus a side bowl of clear soup with wantons. $5.50.
Lunch in Chinatown: HK-style char siew wanton mee (港式云吞面) for $5.50. 😋
What was on the tray ($5.50):
- Dry wanton mee: thin yellow egg noodles in dark soya and sesame oil, topped with char siew and choy sum
- A side bowl of clear pork broth with a few wantons and scallions
This stall does the Hong Kong style, branded 港式 right on the plate, and you can taste the difference in the noodles. They are finer than the usual Singapore mee kia, with a real springy, QQ bite, the kind you get from properly compressed dough. The dressing was a light dark soya and sesame, just enough to coat without going heavy.
The char siew was the highlight, slices with caramelised, charred edges and a tender pink interior, four or five of them, generous for the price. Tucked underneath was choy sum, that softer, more delicate Cantonese green with its hollow stems, a nice fresh foil to the rich pork.
The side bowl of clear soup with thin-skinned wantons is the classic pairing: dip a wonton, eat it, sip the broth, go back to the noodles. At $5.50 for HK-style done this well, it is genuinely good value, since most charge $6 to $8 now.
Overall: 4.2 / 5. 😋👍🏼 Springy HK-style noodles with lovely charred char siew and clean soup wantons, done right at hawker pricing.
