There seems to be two styles of this Cantonese classic: one where the wonton has a prominent shrimp flavor and the other with a more balanced pork and shrimp filling. The soup comes with ngou nam (drop flank?) and ngou gun (tendon) and includes either gailan (Chinese broccoli) or little bok choi.
I've found the bowl at Har Lam Kee to be the best of the first style. My own preference if for the second style, and the best that I've found is at Sam Woo BBQ in San Gabriel.