Hearing that there is a small noodle shop in Tai Wai started by a chef from renowned Caprice and has been continuously awarded Michelin Bib Gourmand since 2021, we came to Chik Chuen Street to try it out.
The noodle shop is small, having a no-frill, neighborhood style, with simple décor. With the weather very hot, I have a bottle of Homemade Cold Brew White Peach Oolong Tea 自家製冷泡白桃烏龍 ($48 per bottle), which is pleasant and refreshing.
Having Jellyfish Head Marinated with Sesame Oil and Garlic Balsamic Vinegar 意大利黑醋蒜香海蜇頭 ($66) as appetizer, the jellyfish head has a crunchy texture, switching from traditional Zhejiang vinegar to Balsamic, with well-balanced sweet and sourness.
The Marinated Chicken Wings with Soy Sauce 玫瑰豉油雞中翼 ($48 for 4 pieces) are also very good, with the chicken wings tender, having a slight fragrance of Chinese Rose Wine, with nice flavors from the tasty marinade, not overly salty or sweet.
I have Mini Buddha Jumps Over Wall with Flat Noodles in Broth 迷你佛跳牆扁陽春麵 ($156). The soup is delicious, rich in flavors and not oily, with the noodles al dente in texture. There are also plenty of ingredients too, including fish maw, sea cucumber, scallop, abalone, ham, fake shark’s fin, and chicken. A wonderful noodle overall.
My wife has Fish Maw and Chicken with Flat Noodles in Broth 棉花雞湯扁陽春麵 ($110), which are equally good. The service is decent, but I feel they can do better in explaining the dishes. The bill on the day was $449. Considering the overall experience I would rate them a Good 68 points, worth trying.
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