This noodle shop is located in Wan Chai, with a long history making the traditional wonton noodle, starting from 1950, and until today still insist in making the noodle on their own, using the original method of 'bamboo kneading', where the master sits on a thick bamboo on one end, and through the up and down motion of the bamboo to knead the dough. The noodle thus has an extra chewy texture and bite.
The decor of the restaurant is rather dated, and maximizing the space by cramping as many tables in as possible so it is not comfortable, but this is rather common for similar noodle shops. After ordering we found the restaurant provides free pickled turnip, which is great in taste with the right level of vinegar and sugar, highly appetizing.
Each of us has a bowl of Wonton Soup Noodle ($44) to start. The portion is not big, but a bit bigger than the other famous noodle shops in town. The noodle is really great in texture, true to its way of making, and you can immediately tell the difference. The soup base is also nice, strong in flavors and you won't feel any MSG. The wontons are of the traditional smaller size, with fresh shrimp and pork fillings, and overall it is delicious.
We then ordered another signature of the noodle shop, the Braised Pig Knuckles in Fermented Red Bean Curd Sauce ($70). The texture is great with the knuckles tender and one can easily bite through, and the mix of meat and tendon marinated perfectly with the fermented red bean curd sauce, providing a great experience. There are only three pieces however so considering the price tag it is a bit on the expensive side.
The other dish we had was the Blanched Vegetable in Supreme Soup with Shrimp Roe ($39). This is a common one all noodle shops would have, but the restaurant stepped up a level with the shrimp roes sprinkled on top, giving another dimension in flavors. The vegetable are fresh and young, without any hard fibre and this another is testament to the care and attention on all their servings.
Still having a bit of room in stomach, I decided to go for another bowl of Dumpling Soup Noodle ($46) while my wife decided to have the Red Bean Soup with Egg ($47). The noodle is equally good in taste and texture, and personally I like the dumplings even more than the wontons as the fillings got a bit more bite from the bamboo shoot and dried mushroom. I also sampled a spoon of the red bean soup and it was really good, with a strong dried mandarin peel aroma permeating even before tasting, and there are plenty of lotus seeds. While I prefer to have more red beans, the sweetness is just appropriate and a perfect wrap up for the meal.
Service may not be the strong trait in such noodle shops but the staff of this restaurant is quite friendly, and there is no the usual arrogance many similarly famous eateries exhibit. The price is not cheap however, with the bill totaling $290 for the above. However, this noodle shop is one I strongly recommend and support. We really need to keep such dedication and focus in the traditional cuisine in Hong Kong.
The decor of the restaurant is rather dated, and maximizing the space by cramping as many tables in as possible so it is not comfortable, but this is rather common for similar noodle shops. After ordering we found the restaurant provides free pickled turnip, which is great in taste with the right level of vinegar and sugar, highly appetizing.
Service may not be the strong trait in such noodle shops but the staff of this restaurant is quite friendly, and there is no the usual arrogance many similarly famous eateries exhibit. The price is not cheap however, with the bill totaling $290 for the above. However, this noodle shop is one I strongly recommend and support. We really need to keep such dedication and focus in the traditional cuisine in Hong Kong.
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