You can find places that serve wonton noodle soup in any Chinatowns in most north American cities. Finding a good and authentic bowl is next to impossible. In my experience the best one can be found in Toronto and Richmond in Canada, only if you have knowledge or have done copious amount of web research well in advance. There may be only a handful of them that serve a good bowl.
Here in Portland, OR the only bowl is edible one is if I make it myself. Still because of the limitation of ingredients it is no match for a very good bowl in Hong Kong. The right kind of noodle is simply cannot be found in North America except in Richmond/Vancouver or Toronto. The hardest characteristics to achieve are toothsome and crunchy. Where to find best wonton in Hong Kong would be a topic for a blog.
For the foodies in Hong Kong, wonton noodle should never be adulterated with other stuff a lot of Western Chinese restaurants tend to do to please the Westerners.
Toasted dried flounder is used to flavor the pork bone broth in the best bowls. Good dried flounder is very expensive now so only the best stores in Hong Kong still use it.
pork bone broth seasoned with toasted dried founder- i use a french chinoise to filter out the solids in the broth
wonton made with semi-fat pork and prawn
yellow (or yellowed) chive also is used very rarely even in hong kong
the best bowl of wonton noodle soup in entire oregon - i only had a few minutes to finish the bowl before the noodle gets soggy and snapping a photo wasted a few seconds
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