Looking for fried won tons in SF or peninsula
Here's a photo of the fried wontons for yeefu-style from my lunch in August at Kam's. The only time I've had them there, and I was impressed by how nicely fried and fresh they were. Unless those negative reports are more recent or reliable than that, that's where I'd head. It was in the middle of a remodel at the time.
3624 Balboa St, San Francisco, CA 94121
While in San Mateo this morning, I took the opportunity of making a stop at Silver Lake and grabbing yet another takeout of their “fried won ton in soup” (tung tao yee ton). It comes awfully close to the comfort food favorite at Sun Hung Heung in old S. F. Chinatown. The attached photo shows what remained after two bowlfuls have been consumed - about a third of the original total. The fried won tons are pork filled and there are roughly about ten to a dozen pieces. The soup is a chicken-based, thick, broth which is garnished with bits of chopped cuttlefish and squid, egg white, and button mushrooms. It is No. 24 on their lunch menu.
This is certainly new to me. Was this always available in American Chinese restaurants in SF? I didn't grow up eating American Chinese food.
鴻圖伊吞 seems to be a derivation of two things...I'm curious as to why it's called Hung To and where the name came from.
In searching the net, there is 鴻圖伊麵 (Hung To Efu Noodle) which Zen Peninsula offers per their website (E-fu noodles with fresh crab meat in egg flower soup) 鴻圖窩伊麵 where the efu noodles are served in a larger Wo/Wor or pot, and supposedly Lin Heung Tea House in Hong Kong (1950s era and before preserved old style Cantonese) has it.
Here's a pic of the Buddhist vegan version of the noodle from an association in HK:
Even more interesting is this really old Efu Wonton soup (made with fried wontons) in Ipoh Malaysia (where the restaurant is called Hung To)
So it seems Silver Lake's version is taking the broth minus the efu noodles, and putting fried wontons in.
Zen Peninsula has fried wontons, but from the Chinese name of Gum Lo Won Ton, probably closer to the traditional 50s/60s style found in Hong Kong (very little meat, mostly crispy skin and served with an overkill sauce containing offal, seafood in a sweet & sour sauce).
1180 El Camino Real, Millbrae, CA 94030
re: K K
It's an old-fashioned dish, along with the duck variant, that used to be quite common in SF Chinatown. Now few and far between. Here's are some old threads,