1. Singapore Style (less oily soup):
2. Hong Kong Style (rich soup):
The secret of cooking wanton noodles:
1滚 2满 3清
First water must be boiling, must be full enough, must be clear (water).
This will make the egg noodles more QQ (opposite of soggy).
The soup base stock is made of mainly 江鱼仔 (Ikan Bilis ) or 扁鱼 (Flat Fish) etc.
The Hong Kong style is the best. Several years ago the stall 辉记 at Balestier Coffee shop (opposite SPC Petrol Kiosk) in Singapore was my favorite Hong Kong Style Wanton Noodle. After the boss retired, I can’t find any equal in Singapore.