Missing this wanton mee, especially now that Hong Lim has just been closed for renovation from 1 Nov to 31 Dec.
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This is one wanton mee that I like, but it's slightly different from the wanton mee that we are used to, in several ways.
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The noodles were thicker than most other wanton mee, but I like that it was eggy and springy. It's closer to the Malaysian style of wanton mee as it came with dark soya sauce with a tinge of sweetness. Though the char siew lacked smokiness, it was meaty and satisfying enough. The fried wanton, however, were scant in its fillings, so it's all about the fried skin.
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Overall, I'll return for this, if the queue was not too long.. Waiting for 2019!