Wonton Charlie's

Wonton Charlie's: A Refined Take on Traditional Noodle Craft. This newly opened noodle bar distills the essence of authentic Asian noodle joints, immediately immersing patrons in a familiar prawny aroma reminiscent of streetside eateries. While Hong Kong-style shops didn’t resonate with me, Macau and Chinatown iterations proved more aligned with my palate. The no-frills decor lets you appreciate your food. Payment is efficiently handled upfront when you order just like Asia while the menu’s streamlined structure is nice and simple (ie select broth, noodles/soup/both, extras). There are two broths, chicken and fish. The chicken consommé was clear and refined; the fish broth leaned salty with an overpowering sesame oil note. The wontons, fish balls were amazing and I was impressed they put Tianjin preserved veg in the broth which give it that special salty garlicky kick. You won't find fatty junk blended in or find bits of chopped fish bones. Everything is hygienic and modern. Interestingly, the noodles are a bit different in the sense that they are more like ramen and a little thicker than you would find in Asia. I would have liked them to be a bit more soft and they didn't absorb the broth flavours. Open for just a few afternoons, this place has long queues. I enjoyed dining here because it feels like you're in the states even though I've never been. It peaceful and inviting because it's not as noisy and dirty like Asia. They even have free refillable Jasmine Tea in these cute cups that are ceasing popularity in HK due to being old fashioned.

I have been craving somewhere that hit that HK noodle soup for a while, and was very excited to see this open. Great interiors, simple menu, freshly made fishballs - it’s ticking all the boxes 😋 Got some pals to join this weekend for a lunch stop, super nice interiors and lovely staff. I enjoyed what I ate but it didn’t scratch the itch, here are my thoughts… Broth: looked like it was made with powders and a paste. I had the chicken which was nothing to right home about but others had the fish broth which was super salty and lacked any fish aroma. I would loved to have see an incredible chicken bone broth, some depth of flavour and less salt. The fish one needs a lot of love Fish balls: delicious! Great texture! Would love them to be bigger. Wontons: also nice but half of mine didn’t hold up in the broth and were broken. Again could be more generous with the filling. Noodles: felt stodgy, too salt, could be more delicate Chilli sauce: great 👍 nice spice but if the broth is gonna be salty maybe this needs to be more of an oil and less of a salt paste Overall if you gonna have a simple menu these elements have to be on point! Really behind this and want it to succeed, do visit and enjoy!

As a Singaporean who loves her wonton mee whenever she’s back home, I was really looking forward to trying the noodles here. Visually, the dish looked legit and quite promising. Unfortunately, the taste fell short. I ordered the dry noodles with pork wonton, but the wonton fell apart as soon as I picked it up, and the filling tasted very unseasoned. My boyfriend had the prawn wonton, which was better, though still nothing memorable. The noodles themselves were also clumpy and rather bland. I kept adding the chilli sauce in hopes of making it taste better but it didn’t help. Perhaps the broth would’ve made a difference, but topping up £3 just to make the dish enjoyable shouldn’t be necessary. On a positive note, I did appreciate the aesthetic of the place. The restaurant had an old school noodle shop feel, and the tea cups were the exact same ones we used back home. Overall, we left quite unsatisfied. I do hope this was just a hiccup given that they’re new and still adjusting to the crowds and demand.

We ordered fish wonton with noodle (no broth) and shrimp wonton with fish broth and noodle plus fish skin as well. 1. Fish wonton with noodle The fish wonton is actually 魚皮餃 (fish gau). I think it is not okay when you name it in wonton when it’s actually not. Still it is a nice fish gau to enjoy, legit. The noodle is not the wonton noodle we usually have, but it works without broth. They mixed some sauce with the noodle already. 2.Shrimp wonton with fish broth The broth is quite salty. The noodle is not the noodles for wonton, this is quite disappointing. Shrimp wonton, the wonton skin is quite thick, the filling inside isn’t a whole shrimp (it’s diced shrimp, I think they didn’t put pork inside) , it is not the same as what we usually get in Hong Kong. 3. Fish skin Not crunchy and not deep fried enough? Overall, truly appreciate for promoting Wonton and this particular dish in London which reminds me of Home. But if I want to have wonton again I will go back to China Town.

I really wanted to love this place but it’s unfortunately very average. I had the pork wontons with chicken broth and noodles with crispy fish skin on the side. Pork wontons were nothing special, broth was bland. Had to rely heavily on the table condiments for flavour. Maybe I just didn’t get the right combinations? Service was lovely though!

This place has amazing vibes, open kitchen so you’ll see what you are getting. We tried their pork wontons with chicken broth and noodles, as well as prawn wonton with fish broth and noodles. The fish broth was better- had more depth of flavor. Would also recommend getting the fish skin. So good!

I had the fish skin wonton with noodles in fish broth!! It was superb, the fish skin wonton has a pork filling and is not made of fish skin. The outer shell of the wonton contains pounded fish meat and starch which makes the outside of the wonton chewier, flavourful and a more satisfying wonton than the standard wonton. I feel like they need to change the name or add an explanation as the average person might be put off by the idea that it’s made of fish skin - maybe call it the extra high protein umami pork wonton 😂 (marketing suggestion from me). I will definitely be back to have the same thing again ❤️

It's hard not to leave a comment from a Cantonese perspective, the noodles are closer to the 'cart noodles' in Hong Kong rather than the noodles they use for Wonton noodles over there in Asia. The shrimp wonton I had is quite authentic to what you eat in Hong Kong, not the traditional Guangzhou wonton. I can taste the grill soles in the soup which is an essential ingredient. The fish ball is not squishy and tastes fish. The fish skin can be crunchier, possibly the restaurant is too steamy inside, it's difficult to keep them crunchy.