If there’s one thing Calgary needs more of and that is, more wonton houses in the neighbourhoods. The difference between a good wonton house from a great wonton house is the soup base. A great wonton house will serve a bowl of wonton with noodle in a nice tasting soup. It’s rich with flavour and without the use of msg.
My favourite wonton house in Vancouver used to be Hon’s Wonton House but I heard that Mr. Hon held a bad poker hand and lost his restaurant in a bet. I don’t know if that’s purely urban legend or not , so don’t quote me. I personally think he expanded too quickly. From his little restaurant on Main Street in Chinatown, he went to opening another one up the block on Keefer then one in Richmond and so on and so forth.
My loyalty then had to move up to Main Street and King Edward where Kwong Chow is located. The soup base is delicious and the wonton are huge. I do wish the Chinese would go back to making wonton with pork instead of shrimp. Now, it’s all competition and every wonton house is trying to go up on each other with the size of their wonton. At Kwong Chow, the wonton is a good golf ball size and it contains two or more shrimps.
Egg noodle usually accompanies the wonton along with a few strands of Gai Lan, a Chinese vegetable. I like having tendon with my wonton but others enjoy it with sliced fish or barbeque pork. To me, it’s the best wonton house in Vancouver.