Singapore’s hawker culture is so diverse but one that remains close to most of our hearts has to be wanton mee— specifically, dry wanton mee. A common visual of the humble dish usually features thin egg noodles, sliced char siew, boiled vegetables, fried wanton, and a small side bowl of wanton soup.

The sauce is where we start getting competitive. A typical bowl comes with just slightly dark, sweet sauce and chilli. However, over the years, more renditions of wanton mee have become the talk of the town, with some served in dark sauce or simply just oil-based. Which begs the question: is there 1 true style of wanton mee?