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Alfred's Lunch: Wanton Mee
Ever wondered how many types of Wanton Mee are there in the market? Usually most people will order because they see a Wanton Mee stall and they wouldn' t need to know anymore than that. But for me, it's a different story. I would usually like to find out, whether they're serving the Singapore version or the Hong Kong version.Ok, now what's the difference between the 2? Most people would say Wanton Mee is still Wanton Mee, the ingredients are mee, wanton and chili, thats all. Or is it? For people who aren't food aficionados, then I cannot expect them to be a food connoisseur, right. But for me, I can distinctly tell whether a Wanton Mee stall is dishing out the Singapore or the Hong Kong version just by looking at their Char Siew. And if the Char Siew isn't visible, I will try to peep at their chili.It has been a while since I had cantonese Wanton Mee because there aren't many of them in hawker centres. The cantonese version usually have a better roasted Char Siew with bit of fats and are usually more charred
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