Noodle Texture
The egg noodles must be thin and springy. If you can taste the alkaline (kee) water, the stall is doing it wrong. They should be rinsed in cold water during cooking to keep them firm and snappy.
The Char Siew Profile
Some stalls use the traditional lean, red-dyed pork, while others go for the fatty, charred roast version. A good char siew should have caramelized edges and a bit of honeyed sweetness.
Quick answers
- Are the wantons fried?
- Usually they come boiled in a small bowl of soup, but many stalls offer a fried version as a side dish.
- Is it spicy?
- The Singapore style usually mixes chilli into the sauce, but you can always ask for it without.