If we must pencil down some of the local delicacies in Hong Kong, I believe cart noodles will be on the list. Even though it is common, those that can be rated as ‘must try’ are not so many. I have a personal preference on one in Causeway Bay, but hearing this one is also very good, we came to Fuk Wing Street in Sham Sui Po to experience.
Arriving at the early lunch hours at
11:30am, there was already a queue lining up outside. Fortunately, many people
are buying to takeaway, and we did not need to wait very long before it was our
turn to order and got seated straight away.
The price apparently depends on the number and type of ingredients ordered. I had Yellow Noodles with Pig Intestines, Turnip, Chives Dumpling, and Small Shiitake Mushroom ($58). With added spiciness, the soup is delicious, without feeling excessive use of MSG. The noodles had a good texture, and the ingredients were also very good. I was particularly impressed with the intestines for its tenderness and thorough cleaning, as well as the mushroom having a rich fragrance and taste.
My wife had Thin Noodles with Beef Tendon, Pig Knuckles, Small Shiitake Mushroom, and Sweet and Sour Gluten ($62). The beef tendon was very soft, full of collagen, with deep flavours.
We also had the signature Swiss Chicken Wings ($39). The name came from the misunderstanding when the locals translate ‘sweet’ to ‘Swiss’. The chicken wings were tender with the sauce tasting similar to the famous Tai Ping Koon, though I would say the latter did have the better chicken wings.
The other side dish was Curry Four Treasures ($45). A traditional snack featuring fish balls, pig skin, pig blood curd, and turnip with curry sauce. All quite nice, except the fish balls, which were disappointing. The curry sauce was fragrance but not spicy at all, so you would need to ask for extra spiciness.
The bill on the day was $206. The overall
experience was generally good, and I can understand why there are so many customers.
But there are better cart noodles we had tried.
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