Some weird comments here. Anyway, from the looks of it especially the char siew, some Klang Valley wanton noodle restaurants here serve much better quality food. Most wanton noodle restaurants serve poor quality charsiew, observed by the dryness of the meat without any oil. Not only that, the char siew meat is sliced thinly and has a hard texture so chewing it demands some hard work. Good charsiew is soft and succulent, juicy as well as it melts inside your mouth with little chewing work. That is the reason restaurants charge more money for wanton noodles which come with good quality charsiew.

The noodles also play a part, must be boiled expertly to be springy and crisp, and not soft and soggy served by most restaurants, usually cooked by foreigners or locals without much skills.

This post has been edited by ryder_78: Apr 1 2025, 10:59 AM