Hongkong Style Wan Ton Mee is a gem to many WTM lovers especially those who had been to Hong Kong would love the Wan Ton. The sauce that they used is savoury and thick dark sauce which adds smoothness to the noodles other than flavours.
黄's WTM suits everyone from young to elderly. The noodles texture is soft but yet springy, the noodles is cooked by short spur of soaking, drained, airing before soaking again which repeats abt 3 times before dripping fragrance oil to it. Through the process is slightly longer than normal but it sure worth the wait.
The wan ton is wrapped with season minced pork meat mixed with bits of chinese mushrooms which adds to the bite feel. Reasonably filled with the fillings that gave you the real stuff called Wan Ton compared to many other stalls which gave you just a 1 cent coin size's filling.
The vegetables crunchiness remains with its bright greenish colour. The char sio is tender with mostly lean meat which most ladies will like it.
A plate of noodles is served with both fried and boiled wan ton on top of the usual toppings. Good to have it there which is piping hot. The chilli has it's own unique heat and flavours with chopped shallot and garlic. It is in thick liquid form rather then the usual chunky chilli paste. But beware for the heat might be too overwhelming for some.
Coy: Hongkong Style Wan Ton Mee
黄记香港式云吞面
Add: Blk 266 compassvale Bow
Price: $3.30 ~ $4.30
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