Wonton noodles

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Synthesised from Google · Yelp · Reddit · 3 food blogs · Updated August 2026

The story the reviews tell

Wonton noodles arrive as a study in contrast: silky fresh egg noodles swimming in hot broth, anchored by tender wonton dumplings that cradle prawns, chicken, or pork. The dish traces back to the Tang Dynasty, when these dumplings earned their name húntún, though it took Cantonese cooks to build the complete picture—bright gai-lan leaves adding mineral bite, some versions studded with mushroom and black fungus for depth. What began in Southern China has traveled across Southeast Asia, each region leaving its fingerprint; in Indonesia's Sumatra, it's simply called mie pangsit.

What makes this version distinct

Wonton noodles (Chinese: 雲吞麵; Jyutping: wan4 tan1 min6; Cantonese Yale: wàhn tān mihn, also called wantan mee or wantan mein) is a noodle dish of Cantonese origin. Wonton noodles were given their name, húntún (Chinese: 餛飩; Jyutping: wan4 tan1), in the Tang Dynasty (618-907 CE). The dish is popular in Southern China, Hong Kong, Indonesia, Malaysia, Singapore, Vietnam and Thailand. The dish usually consists of fresh egg noodles served in a hot broth, garnished with leafy vegetables and wonton dumplings. The types of leafy vegetables used are usually gai-lan, also known as Chinese broccoli or Chinese kale. Another type of dumpling known as shui jiao (水餃) is sometimes served in place of wonton. Shrimp wonton are mostly known as Hong Kong dumplings. The wontons contain prawns, chicken or pork, and spring onions, with some chefs adding mushroom and black fungus. In Indonesia, especially in North Sumatra, West Kalimantan and South Sulawesi, wonton noodles are called mie pangsit.

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