Wonton noodles, known as “húntún miàn” in Chinese, originated in Guangzhou and gained popularity as a staple dish in Hong Kong. Initially sold by street vendors in the early 20th century, they evolved into the beloved wonton noodle establishments seen today. These noodles are typically prepared in two styles: soup noodles and dry noodles, each offering a variety of flavors and toppings.

In Malaysia, wonton noodles hold significant cultural value and have undergone adaptations to suit local tastes. Good Taste Restaurant, established in 1996, modernized the traditional wonton noodle concept under the leadership of Wilson Lee. They introduced innovative practices such as bundled sales and fish oil-infused bamboo-pressed noodles, ensuring the dish’s continued relevance and popularity among Malaysians and international visitors alike.