Though ’ less fine ’ than some of Hong Kong’s ’ Mak’s ', ‘Tasty’s’ or ‘Ho Hung Kee’ offering, the noodles of VG are amongst the best Toronto has to offer…super chewy and al-dente and void of ’ alkaline flavour '.
The amount of shrimp roe used are comparable to those found in Hong Kong. In addition to the sprinkling on top, the soup is also filled with them! Most welcome feature, considering how expensive shrimp-roes are here in Canada!! None of the outfit I know serving ‘decent?’ Won-Ton noodles in town have such offering!
BTW, FYI, here’s a posting of some of Hong Kong’s finest Won-Ton Mien I wrote on Chowhound a while back!
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