Wonton noodle or wanton mee is a Cantonese noodle dish which popular in Hong Kong, Malaysia, and Singapore.

 

  The superb way to eat wonton noodle in Malaysia serves with tossed mixes of soy sauce, sesame oil, pickled green chilli, garnished with Kailan (AKA Chinse Kale and topped with slices of caramelized char siew or roasted chicken. 

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  For soupie lover, nothing is more satisfying than a savour, hearty bowl of Wanton noodle in the rainy day. 

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Craving for noodles with healthy concern?

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  Try out our Hong Kong Po Choi Noodle that no preservative added for your healthier choice! We use real Chinese spinach which is a great source of

✔ Vitamin K, A, C, B2

✔ Folate
✔ Manganese
✔ Magnesium 
✔ Iron 

Noodles are the traditional staple food on the Chinese dining table handed down from generation to generation in the past few decades.

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 Shanghai ramen is a famous staple food. It can be cooked in a variety of ways. It can be blended into the fresh and sweet stewed bone soup, and it can be perfectly matched with spicy and spicy chilli peppers.

Locally known as Mee Hoon Kueh, is a rustic Chinese Hakka noodle in Malaysia.

 

  The name Pan Mee (board/block noodle) came from the Hakka method of cutting the noodle into straight strands using a wooden block as ruler.

 

  Pan Mee by Wan Chai Noodles comes in 2 selection: Thin or Thick, both are superb delicious to serve in anchovy soup or with soy sauce.

With the different ingredients in different regions, the soup base of ramen has produced the unique flavour of local soup based, thus there are various kinds of soup based being developed and make ramen a ubiquitous food throughout Japan.

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  It's thick, creamy-coloured, chewy taste that perfectly matched with a savoury bone soup.