Sarah !!! You are the ultimate representation of being a Singaporean !!! Watching you cook, reminds me of my younger days with my grandma. Keep doing what you do and push the agenda forward 😍
Came across your channel recently and fascinated by your daughter-mother interaction. So amicable and chummy. Love the jokes and funny situations your multi-lingual banter created. Not to forget your great contents as well. Mouthwatering and informative. You deserve more subs.
Dear Sarah, You are a natural on camera, you are gorgeous, you got great personality and seem to have a lot of fun in these productions. I enjoyed watching and learning from all your videos. Especially the videos that feature you and your mom, very endearing to see you and your mom having fun and the banter. We need more noodz from Singapore, hehe. Lol! Cheers from Canada!
haha. You win. :-) The clickbait-y title brought me in to defend the honour of my hometown's signature noodles. Before watching the video, I was ready to go full "John Woo" on Sarah. (Alternatively for those in the West, full "John Wick" ;-) I've watched the vid and see that Sarah did a good job explaining her preference for the Singapore dish. Although it shares the same Chinese name, it is really quite a different animal. Her gung-gung did a really good job explaining the key criteria of what we look for in HK wonton noodles ... the Singapore version shares none of those attributes. This sort of reminds me of how ramen and jajangmyeon evolved into being their own thing and are different than the original. So one can't really compare HK wonton noodles and SG wanton mee.
My dad is cantonese, mom hokkien, grew up in the Philippines, canadian now. Love the Hong Kong version and I agree with your grand uncle that cantonese mee is perfect and cha siu would be weird for me in wonton noodle although I love having wonton with my beef brisket.. and oh,wonton needs shrimp on it. After many uears of eating wonton hokkien style, I prefer shrimp inside wonton. Tried the dry version which is called tossed noodles and my daughter prefers them but I dont.
each has its own good points. however, being a singaporean meself, the singaporean version always wins out. we need that heavier hit of flavour and spice. nothing else works as well.
My favorite place for wonton noodle is in New York City on Mott Street. Big Wong has the best wonton, sui gow, and char siew. Also their roast duck is awesome.
WHY I JUST FOUND YOUR ACCOUNT? I'm drooling at that wonton mee🤤 It reminded me of my visit to Singapore few years ago and can't wait to be back there as soon as the situation is stable enough😁
The answer is YES, I much prefer the Singapore version, with the heavier sauces and the sambal type chilli. I’ve tried the HK version, the noodle feel is better but taste wise I prefer SG. And Sarah you are killing me with these videos lol making me hungry 😂
Both versions of Wanton noodles are delicious. One dry version, one soup version. Love them both. As the elderly gentleman said, the key of the Hong Kong version is in the soup. Have tasted the Wanton Noodles from Crystal Jade. They used superior stock "high class"soup which is so flavourful and tasty. Add in the wontons, its heavenly,. Singapore's dry version is real comfort food, The Chilli sauce, the soy sauce, and the Char Siew mix is superb and wholly satisfying. Btw your Cantonese is better than your Hokkien :))
Omg I just discovered Wenkang Ji this Tues and Sat just brought my son there to let him try . We love Wenkang Ji wanton noodle. It is the "white" type of Singaporean Wanton Noodle, not black or tomatoes Ketchup type. I preferred this Singaporean white version over Hong Kong ones anytime too!!!
First time I tried Wantan Mee was in 1987, at Kajang stall, Selangor. Very fine noodles with plenty of black sauce. I couldn't finish it as it was "not delicious". [ We used to Sarawak Kampua and kolo Mee]. Then after 4 years staying in Kajang, I could adapt to its taste. I found out that the Hokkien Mee really delicious. As for Wanton Mee, I fell in love with it. Every time I go to KL, I must eat it. I like the one with plenty of black source 😂😂
In Melaka (Malaysia), they serve "white" wanton noodles with charsiu, wanton and slices of saito fish cake, some saito fishballs and fried sato fish paste in tofu skin. Melaka is known for saito fish, locally known as Ikan Parang. Definitely something not to be missed if you are there.
I feel like if you tell people that something is so and so’s version of a dish, they tend to mentally get boxed in a corner. They then pretty much set a reference point, which they go back to for the purposes of comparison. Pizza was one such thing for me. When I first came across Detroit style or Chicago style pizza, I found myself not liking those styles because in the back of my mind I was looking for something completely different. And my brain kept telling me “this is not pizza, this is not pizza’. But when I tried to consciously free myself of that bias, I felt that those pizzas were also good - just in their own way.
Yah, Gonggong & Popo are right: wonton + noodles isn't really a Hong Kong thing, we can't actually claim it as ours. Wonton noodle dishes are ALL over Southern China, & by the south I mean even up to Shanghai (South of the Yangtze). Their wontons are plump pork, sometimes with seasonal veggies in a thicker but silken smooth wheat skin that's white in colour. Hong Kong style wontons derive from the classic Guangzhou style, which is decidedly minimalist, with an already perfected recipe (& hence NOT subject to drastic change in variation). It HAS to be thin noodles with plump prawn & a bit of pork mince, but predominantly prawn with a bite, wrapped with an ethereal wrapper that's yellowish in colour as it's been treated with alkali. It HAS to go with super thin "bamboo-beaten" wonton noodles with an al dente bite. You can't switch it to flat Yi noodles or rice noodles or spaghetti (I mean of course you can at more democratic, lesser establishments nowadays). The broth HAS to made of prawn heads & dried flounder. And the garnish is just CHIVES ONLY. Not even scallions, NO cilantro/ coriander, & NEVER deep-fried shallots or garlic. You may pour yourself a saucer of Cantonese red vinegar & some chilli oil/ paste on the side, but God forbid pouring vinegar or dumping a dollop of chilli oil into the bowl directly. FORGET charsiu or greens or fishballs or squid or whatever Southeast Asians decide to add on top of it willy nilly, that is NOT considered a classic Cantonese "wonton meen" anymore. You can't put beef cheek or squid on carbonara & still call it carbonara. Ultimately "wonton noodles" from different regions are ALL different dishes & they simply can't be compared to each other. Instead of comparing HK wontons to Shanghainese wontons to Ningbo style wontons to SG wontons, actual wonton connoisseurs in Hong Kong will compare wonton SHOPS serving the classic Cantonese style, & actual experts can tell WHICH member of the Mak family has wrapped the wontons (The Mak clan has dominated wonton making since the Qing dynasty in Guangzhou). I do enjoy SG style fusion-y wonton noodle dishes. It's so deliciously wrong, wanton & exotic!
As a Malaysian hokkien, I always have my wantan mee dry. Your Gong gong and popo are right in that it's all about taste preference. I absolutely hated the Hong Kong (dry) version of it. The wantan with prawns is what I prefer as having a very sensitive nose I can sometimes smell the taste of pork scum in the wantan, which I always discard them completely after that (take note wantan mee sellers if you always see your customers avoiding the wantan). As long as the noodles don't shatter upon the first bite then it's good enough for me. I value the pickled green chillies the most in this dish. No sambal for me as it kinda ruins the dish for me. The soy sauce in the konlo mix is also important for me. Followed by the crunchiness of the sawi (no other veg is suitable) and how much fat the char siew has (the less the better but it must have some fat) All personal preferences of course.
You can find all versions of wonton mee in Singapore, including Malaysian and Cantonese. All are good in their own way. A Real foodie learns to appreciate all versions.
of course there are better wanton noodles stalls in Singapore I personally know a good stall too but I can't tell anyone because it's already a neighborhood favorite here with quite long queue everyday, if it went viral there will be a super long queues here everyday and become very inconvenient so I don't want that here and so far the social media also hasn't found it yet.
I am truly blown away , u speak good Cantonese , then u should travel to Guangzhou, they have the best dim sum which is cheap and good, try their wanton mee, and riCe roll
The cantonese has very keen tongue for flavor subtlleties. That umami from the soup boiled with dried scallops and flatfish is cannot put down once you start tasting. The king of chinese cuisine is cantonese.
There is a difference when ordering wanton noodles from both countries. If u order it in HK u will be served only wanton with noodles only unlike in singapore it comes with char siew , wanton and noodles.
I'm a malaysian chinese & by the look of it, it's already different. The noodles in HK are thinner & more 'q' (which i prefer) & the soup base of the noodles is very important. Overall, i prefer the HK style - noodles wise, soup wise & wanton wise.
I've been eating wantan mee all over the region- HK, Bangkok, Singapore and Malaysia. HK tops them all, then comes Thai noodles, Singapore mee is so-so, passable but lacks the oomph and punch. Malaysian one is the worst, soggy and tasteless. For perspective, I am Malaysian who lives in Malaysia for practically all my life, partly in Singapore, visits Thailand frequently and would visit HK just for the wantan mee.
Short answer is no. There are more versions of wanton noodles in Singapore, but overall, the standard is higher in HK. You don't need to have chili with everything. If you remove the chili, you get to taste the subtleties of other flavours more. Chili sometimes overpowers other flavours. Btw- your Cantonese is OK.
nah no such thing as higher standard in china/hk , its the matter of taste preference , when it come to food , be open minded , its already proven the chili dry version works here , and thats the standard ....
Such statements are silly imo, does Singapore has better wanton mee? Isn’t this subjective to the people who are living in the own community and culture of the country? Imo they are a variant of what the country lives by. I eaten Hong Kong wanton mee and is by far their wantons are a lot bigger.
