Tag Archives: 云吞面

云吞面： 香港 – 新加坡/马来西亚

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958 Radio surveyed the Malaysian JB Wonton Mee and Singapore Old Airport (black sauce) Wonton Mee, both of the same type (different from HK-style).

Have you tried this new 坚哥港式云吞 (HK-Style Wanton Mee) by Chef Kin at Clementi, looks similar to my preferred 国记 (Kok Kee) & 阿辉, unlike the common Singapore/Malaysian-style which has different taste (better or worse ?) : less QQ noodle texture, harder Char Siew, also pay less attention (than HK-style) on wanton ingredient’s rich flavor & less fragrant soup (actually just plain soup).

Wanton Mee 云吞面&汤

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新加坡的云吞面不大好吃，正宗的香港style只有“国记”(Jurong Point)，阿辉（中山 Mall lobby，最新的是 “坚哥”，前Crystal Jade 主厨开的。

Wonton Noodles (Wanton Mee)

Part 2: 云吞汤

Wanton Noodle 云吞面

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1. Singapore Style (less oily soup):

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2. Hong Kong Style (rich soup):

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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.

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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.

Recipe: http://home.meishichina.com/recipe-21736.html