The goal wasn’t to reinvent the dish—just to make every component the best version I could.
• Extra-thin Canadian-style egg noodles with the proper springy bite.
• Crystal wonton wrappers from Las Vegas that cook up exceptionally thin and translucent.
• Fresh yu choy for balance.
• Handmade wontons filled with white prawns, fresh bamboo shoots, ground Wagyu beef, Spanish Ibérico pork, and Berkshire pork shoulder.
The broth is intentionally clean and layered rather than heavy, built from Japanese flying fish dashi, pork neck bones, chicken thighs and drumsticks, dried scallops, fresh ginger, and Hua Diao rice wine.
Finished with Cantonese roast duck, this is probably the most satisfying bowl of wonton noodle soup I’ve made so far. There are always little things to improve, but this one feels very close to the version I had in my head.
Sometimes the simplest dishes take the longest to get right.
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