GTA, not Toronto: Wonton Hut in Richmond Hill review

Well, I had to travel all the way from Montreal to the GTA region, so I am trying to eat as much good Asian food as I can before heading back. When arriving, my dad was craving Wonton Noodle, so we drove through the horrible GTA traffic all the way to Richmond Hill for some wonton.

Sadly enough, wonton noodle is one of Montreal's weak point. In Montreal, there's only mediocre wonton noodles. Usually, the filling sucks, the noodle are too soft, the broth is made by cutting corners. So, every time we are in Toronto, we treat ourselves.

So we went to the Wonton Hut in the other borough of Toronto to satisfy his craving.

First order of business, the greens.

Yau Choi cooked in hot boiling water, topped with any type of hot oil, I think they used a touch of lard, and oyster sauce. Usually, this dish is usually an afterthought, what you eat to fulfill your quota of veggies and fruit. After a long car-ride, it does hit a spot.

For my main, I had wonton mien with wonton and fish balls. While the fish balls were average, I wouldn't order again, the broth, the wonton and the noodles weren't. The noodle had a great texture, a great taste and you could actually taste the skill of the chef behind them. Sometimes, when noodle have this texture, the alkaline taste of the Kansui tend to dominate, this wasn't the case. They were amazing. The wonton were a beautiful combination of a lot of shrimps, a little bit of pork in the perfect sized wrapper. Unlike some subpart wonton I had in Toronto, this wasn't a golf-ball sized monstrosity. 2 clean bite max of deliciousness. So good that my dad and my actually ordered a second bowl of wonton to split. The broth was also something special. I could taste their special/secret ingredient, but couldn't determine what it was, dried cuttlefish?, dried small shrimp (Har Mei)? dried scallop (considering conpoy can go to 400$ a pound, probably not)?. Anyway it was delicious.

Some may get deterred at the fact they use both Chinese yellow chives and green onion as a topping, I think that traditionally, yellow chives are the only thing that goes on top of this soup, I think its all good.