The ownership of Hong Kong Wonton on Fade Street is the same as Asia Market’s, and so expectations were high when I visited. It’s a small space with a menu that’s designed to communicate that it knows what it’s doing, as it offers only a few selected dishes. There’s noodle soup, wontons in soup or with lo mein, and even French toast with peanut butter.
I started with the chicken and vegetable wontons in soup and found the broth that the wontons were bathed in to be tastier than the wontons themselves. The chicken inside the wontons felt like it could have been a lot more tender and the translucent outer casing felt a bit too chewy. The chicken broth with sliced spring onion floating in it, however, deserves points for being good enough to camouflage the shortcomings of the wontons.

Although I visited at dinner time, I couldn’t resist trying the Hong Kong French toast with peanut butter. It’s different from regular French toast in that it looks like the bread has been deep-fried instead of lightly cooked in a pan. A blob of butter sat on top of two deep-fried slices of bread that also had syrup drizzled all over them. Peanut butter oozes out of the fried bread sandwich as you cut a piece closer to the centre and adds a rich flavour to every bite. Despite feeling hesitant at the sight of the deep-fried bread, I found it to be among the best versions of French toast I have eaten. With the flavours from the peanut butter, bread, syrup, and regular butter intermingling, it’s a real sweet treat that deserves to be reserved for when you don’t want to be conscious of calories.
The chicken and vegetable wonton lo mein was slightly disappointing for two reasons: the noodles weren’t moist enough and the accompanying oyster sauce was overly salty. As the sauce mixed into the noodles, neither was able to hold its own or complement the other. The small portion of chilli oil that came alongside was a good condiment for the wontons, which were the same as the wontons that came with soup.
Hong Kong Wonton has an interesting drinks menu with different Hong Kong-style concoctions on it. The coconut red bean was a cool, refreshing mix of coconut milk and sweet red bean paste. Served on ice, it worked like a thirst quencher between bites.
While I had ended up at the restaurant with expectations that weren’t really met, I didn’t exactly mind the food. It’s not like the kitchen doesn’t know what to do; rather, it’s just the way they do things. However, the only dish that could tempt me to return is the Hong Kong French toast.