Soup · Wonton · Cantonese Classic
Eight pork and shrimp wontons in broth — richer and more complex than the chicken version. $11 for 8 wontons is the most filling soup option, and a dollar more buys you the better broth from pork-shrimp filling.
The pork and shrimp combination is the canonical Cantonese wonton filling, and the reason it became canonical is simple: the two proteins solve each other's problems. Pork alone in a wonton can be dense and heavy — the fat is rich but the texture can be compact. Shrimp alone tends toward dryness and can taste flat without fat to carry the flavor. Together, the pork fat provides moisture and richness while the shrimp's natural sweetness and firm texture provide contrast and brightness.
The filling is seasoned with ginger, scallion, soy sauce, and sesame oil — the standard wonton aromatics that allow both proteins to be tasted clearly. The wonton wrappers are thin, so the filling-to-wrapper ratio is high. Eight wontons in clear broth is a full meal by most standards, or an exceptionally generous starter.
The broth itself is enriched slightly by the pork-shrimp filling as the wontons cook — the fat and flavor that leaches into the liquid makes the bowl around pork-shrimp wontons taste meatier than the chicken version. At $11 it is the most expensive soup on the menu and the most filling.
Per full bowl (8 wontons). Estimates based on standard recipe; actual values may vary.
| Nutrient | Amount |
|---|---|
| Calories | 420 |
| Protein | 28 g |
| Total Fat | 16 g |
| Carbohydrates | 42 g |
| Sodium | 1180 mg |
Allergens: Wheat, Soy, Pork, Shellfish/Shrimp, Egg. No dairy or tree nuts.
| Dish | Price | Wontons | Calories | Note |
|---|---|---|---|---|
| Chicken | $10 | 8 | 380 | Lighter, pork-free |
| Pork & Shrimp (this dish) | $11 | 8 | 420 | Richer, more complex |
| Hot & Sour Soup | $5 | — | 180 | Best value starter |
Wonton wrappers absorb broth rapidly. The first few minutes after serving are when the texture is best — thin, slightly chewy, with the filling holding its shape inside. After ten minutes, the wrappers soften considerably. Eat the wontons first, finish the broth after.
The broth is clean and mild by default. A few drops of chili oil transforms it — the fat in the oil emulsifies into the broth and adds heat and depth without overwhelming the delicate pork-shrimp filling. Most tables have chili oil available; ask if you don't see it.
Wonton soup and soup dumplings make a strong pairing — both are about thin dough, filling, and broth, but in completely different forms. A table with Pork Soup Dumplings and Pork & Shrimp Wonton Soup covers the dough-based spectrum elegantly.
