Do you know if the machine is used for dough preparation, or just for cutting, at Hon’s Wun Tun House? If both, that means the only “handmade” Cantonese noodles in the Bay Area are the alleged jook sing at King Wonton, and those are made off site. (it would be naive to have a beef with machines being used, and I think they do a better job in many cases— I’m interested more in identifying the few places that are using traditional techniques so people have an opportunity to see whether person or machine makes a difference).
So it’s sounding like fresh Cantonese fresh egg (+alkaline) noodles are the same stuff, but vary in cut (thin vs. wide wonton noodles) and whether they are par-boiled, e.g., Hong Kong-style (chow mein) noodles.
