Served dry or in soup, Wanton Mee comes in two distinct versions, the Hong Kong-style version or the Malaysian and Singaporean version. Hong Kong-style Wanton Mee is usually served in a clear broth, with dumplings filled with ingredients such as prawns and pork. The thin noodles are blanched quickly, giving it an al dente texture. Extremely popular in Cantonese restaurants, a good Hong Kong-style Wanton Mee should feature slightly crunchy noodles and plump dumplings with a translucent skin, filled with goodies such as prawns, pork and black fungus. Some good family restaurants which feature Hong Kong-style Wanton Mee include Crystal Jade Kitchen and Imperial Treasure Cantonese Cuisine. The Singaporean and Malaysian versions are largely similar, offering slices of Char Siew (barbecued pork), in addition to bite-sized dumplings and leafy vegetables. The local version is often eaten dry, and sometimes comes with deep-fried dumplings as well. The sauce for dry Wanton Mee varies from stall to stall, and is commonly made with black soy sauce, tomato sauce, chilli sauce and sesame oil.

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