Wanton Mee (云吞面)

This Singapore wanton noodle dish was probably influenced by Hong Kong cuisine, but has become entrenched in our culture over the years. The Singapore version is typically eaten ‘dry’, drenched with some light sweet sauce, slices of pork char siew and wanton dumplings filled with pork, with a small bowl of soup on the side.

Auntie will also ask if you want it spicy or not. The spicy type sees chilli mixed into the noodles, while the non-spicy kids version will have tomato sauce mixed in. The wanton dumplings may be either deep fried or come in the form of soup dumplings.

The Malaysian variant uses a darker-coloured sauce and sweeter tasting mee (noodles).


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