The best thing about this is the rich curry soup / broth, robust with milky savoury spicy flavour. More chili spice than curry spice here, sharp with a fiery kick that lingers.
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The silky thin wheat vermicelli noodles are so slurpable, the spongy egg omelette strips have eggy sweet flavour, while the blanched kai-lan is crunchy with vegetal sweet notes.
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However, I wish they'd served the tender pork chop and crisp wanton dumplings separately, because while both have savoury sweet flavour that is tasty, their fried batter quickly becomes mushy.
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Wan Chai Hong Kong Tea Room
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