Lunch — HK-style char siew wanton mee (港式云吞面) in Chinatown for $5.50. The Hong Kong-style version. 😋

What was on the tray ($5.50):

A round plate branded 港式云吞面 (HK-style wanton noodle) in red border lettering:
Thin yellow egg noodles dressed in dark soya + sesame oil.
Char siew (BBQ pork) slices piled in the centre — visible charred edges + pink interior.
Choy sum greens tucked under the char siew.
A side bowl (top) branded similarly, containing clear pork broth + 3-4 wantons (the prawn-pork dumplings) + chopped scallions.

HK-style wanton mee (港式云吞面) is differentiated from SG-style by a few key markers:

Thinner noodles — finer than SG mee kia, more like vermicelli-thin egg strands
More spring/bite — the HK technique uses bamboo poles to compress the dough (= 竹昇麵 jook sing mein), giving noodles distinctive springy “QQ” texture
Sometimes served wet (with broth) in the same bowl — but this version is the dry side + separate broth bowl

Singapore wanton mee differs by adopting the dry-with-side-soup format (this version) but using thicker noodles + more red sauce/ketchup dressing. This HK-style 港式 branding indicates the stall is going for the proper Cantonese-original style.

Char siew had the caramelised charred edges + the pink interior — proper HK roasting standard. Slices were reasonably generous for $5.50 (4-5 slices visible).

Choy sum (different from kai lan/kale used in beef hor fun) is the more delicate Cantonese green — softer leaves, hollow stems, more tender chew.

Wantons in side broth are the proper Cantonese pairing — clear pork broth + 3-4 wantons (pork + prawn filling, thin egg wrapper). Eating ritual: dip the wonton into the broth → eat → sip broth → return to noodles.

$5.50 for this HK-style execution = good value (most HK-style wanton mee in SG now charges $6-8+).

Total: $5.50.

Overall: 4.2 / 5. Thin noodles had proper HK spring, char siew was the standout, side broth was clean. HK-style done right at hawker pricing. 😋👍🏼

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