Wan Tan Mee
Cantonese noodle dish which is popular in Hong Kong, Malaysia, and Singapore. The dish is usually served in a hot broth, garnished with leafy vegetables, and Want Tan Mee dumplings. The types of leafy vegetables used are usually kailan also known as Chinese Kale. Another type of dumpling known as shui jiao is sometimes served in place of Wan Tan Mee. It contains prawns, chicken or pork, spring onions with some chefs adding mushroom and black fungus.
Malaysia offers different versions of the dish, with different states having different versions of the dish and there are versions from Johor, Pahang, Perak, Penang, Sarawak, and Selangor. The Malaysian version differs from the original in having slices of char siu added to the dish, as well as the possibility of the soup and wontons in a separate bowl, the noodles being served relatively dry and dressed with oyster sauce.
Often served dry, the Hong Kong version can be found at Cantonese noodle joints with it being dry or soup. In Malacca, wontons are placed together with the noodles and wonton soup can be ordered separately. The Malacca version is also usually spicier than the other Malaysian versions due to the use of a special unsweetened chilli sauce.
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