Extra wonton option topped with fresh crab roe, adding briny sweetness and texture. Can be added to any noodle dish.
Tips from diners
Add this to your wonton noodles for an upgrade. The crab roe flavor is distinct and elevates the standard dish. Worth the extra HKD 9.
Traditional wonton noodles with the distinctive spongy bamboo pole texture. Four wontons in a delicate broth made from pork and shrimp stock. The noodles are chewy with an almost bouncy consistency.
Tips from diners
The texture of these noodles is different from machine-made noodles. They're spongier and hold broth better. This is worth experiencing if you've never had them.
Bamboo pole noodles soften faster than regular noodles. Eat within 2 minutes of receiving. The window is tight but that's part of the experience.
Hand-pulled noodles (different from bamboo pole) with a silky texture, served in a light broth with simple toppings. Owner specializes in this technique.
Tips from diners
If you want to compare textures, order this alongside the bamboo pole noodles. The hand-pulled version is silkier, the bamboo pole is spongier.
Cooked bamboo pole noodles wok-fried with minced pork, garlic, and soy sauce. The noodles get a charred, crispy edge from the wok heat.
Tips from diners
The bamboo noodles fry beautifully—they get crispy without becoming hard. The pork adds richness. This is different from and worth trying alongside the soup version.
Same bamboo pole noodles and wonton broth with six wontons instead of four. A full meal for one hungry person or two light eaters.
Tips from diners
The large portion is filling. The six wontons mean you get more proteinbut the broth is the star. Drink it all.
Last of a vanishing craft using heavy bamboo stick to knead dough into distinctively spongy, bouncy texture. Wonton noodles come regular or large with six wontons in delicate pork and shrimp broth. Boss lady hand-pulled noodles offer silky comparison. Stir-fried bamboo noodles get crispy edges from wok. Michelin Bib Gourmand 2025. Afternoon visits catch noodle-making process.
Located 4 minutes from Cheung Sha Wan MTR Exit C. Not touristy but easily accessible from the MTR.
This is one of the last bamboo pole noodle shops. The method is vanishing in Hong Kong. Coming here supports a dying craft.
If you arrive in the afternoon (2-4pm), you might catch the noodle-making process in the kitchen window. Watch them use the bamboo pole—it's hypnotic.
Michelin Bib Gourmand 2025. Recognition came recently but the restaurant has been doing this for decades. Good quality, good value.
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