INGREDIENTS: Egg noodles - 6 nests

Char Siew - 300gms (purchase from the wet market. Buy the boiled char siew and not the roasted). Sliced the char siew into thin slices and reserve.

Pork fat - 300 gms (dice into 12mm pieces and place in a wok together with a thick slice of ginger and half a cup of water. Cook over medium heat till crisp. When it's turning brown, add the sliced shallots and cook till the shallots are a light brown turn the heat off and cook till the contents gets a medium brown). You have to really watch the shallots as they cook at the edge of the pan first. So you need to keep stirring

Chye Sim - 300 gms cut into short lengths (washed under running water then dry. When ready to assemble, blanch in boiling water first then quickly into the hot stock to give it flavour).

INGREDIENTS FOR WANTONS: Minced pork with fat - 500 gms or you could buy skinless pork belly and minced it. Wanton skin - 40 sheets Light soya - 1 tablespoon Salt - half teaspoon White pepper - quarter teaspoon Sesame oil - 1 teaspoon Corn flour - 1 teaspoon.

METHOD FOR WANTONS: If you're mincing it on your own, mince till it's a sticky paste. In a large bowl add the rest of the ingredients and mix well. Next toss the finished paste into the bowl for at least 5 minutes. If you're using bought minced pork, do the tossing into a bowl before adding the ingredients and mix well. Using a chopstick, take a small morsel from the finished paste and place it in the centre of the wanton wrapper in your palm. Close your hand and it's done, continue till the filling is used up.

INGREDIENTS FOR SOUP STOCK: Dried Anchovies cleaned - 100 gms (blanched very quickky in running water to remove residue) Pork Bones - 500 gms (blanched in hot water to remove traces of blood). Chicken back bones - 3 nos (cleaned then blanched in hot water to remove traces of blood). Water - 1.5 litres

EMTHOD FOR SOUP STOCK: Place the anchovies in a cooking bag and tie. Together with the blanched pork and chicken bones, placed in cold water in a pot and bring to a boil, and then to a steady simmer for around 90 minutes. You should have half of the remaining stock. Taste and salt accordingly.

ASSEMBLE: Light Soya - 2 tablespoons Sesame oil - a few drops Ground White Pepper - a dash Pork lard with oil - a good dollop Prepared stock - 2 tablespoons

Place all the above ingredients in a coupe plate or a shallow bowl and mix well. Prepare the finished wantons in a bowl and only add the stock after the noodles are plated. Before cooking the noodles, bring water to a rolling boil and have a container with cold water ready to stop the cooking. Take a nest of noodles and toss it on a flat surface to remove excess flour. This also disentangles the noidles. Place the noodles in a noodle basket and blanch the noodles for 30 to 40 seconds. Use a chopstick to stir the noodles to cook it evenly. When ready, place it in cold water for 3 seconds before returning it to the boiling water for 5 more seconds. Remove the basket and try to clear as much liquid as possible before adding it to the plate. Mix quickly and evenly and place the char siew on top, followed by a drizzling of the lard oil. Serve with green chilli on the side. (In the past Wanton Mee was eaten without chilli paste to preserve the clean flavour of the ingredients. The green chilli provided an acidic freshness to the dish).