Wanton mee is an ubiquitous dish that I'd loved since I was a kid. As an adult, I can't say I've had many bowls that sparked the same joy.
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However this #michelin affirmed ๐˜„๐—ฎ๐—ป๐˜๐—ผ๐—ป ๐—บ๐—ฒ๐—ฒ ($6) was in a class of its own. The noodles were flawless โ€” fragrant egginess underscored by a delicate thinness and impeccably crunchy bite. The only flaw was that I couldn't bear to have it covered by the flavourful sauce, but the whole profile was gorgeously elevated when the pork lard and their prawn-paste-loaded chili was mixed in.
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Their char siew was also a pleasant surprise, one of the rare stalls with good char siew โ€” almost comparable to Fung Kee, a roast meats specialist whose noodles are perhaps not as good. It's the fattier cut which I don't prefer, but it was satisfying nonetheless. The dumplings were also generous in filling, whilst wrapped with finesse.
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[๐™๐™ค๐™– ๐™‹๐™–๐™ฎ๐™ค๐™] ๐˜พ๐™๐™š๐™› ๐™‡๐™–๐™ฃ๐™œ'๐™จ ๐™‰๐™ค๐™ค๐™™๐™ก๐™š ๐™ƒ๐™ค๐™ช๐™จ๐™š
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