Additional order of succulent roast duck thigh to add to any noodle dish.
Tips from diners
The thigh is juicier than the breast. Ask for extra if the first one is small.
Many regulars just get noodles and add multiple thighs.
Flat rice noodles in the signature broth, topped with poached chicken breast in a light oil-and-scallion dressing.
Tips from diners
The chicken is mild and clean. This is a lighter option than duck or char siu.
Perfect if you want the broth to be the star.
Flat rice noodles in the dried fish broth, topped with glazed BBQ pork and green onions.
Tips from diners
The char siu here is less sweet than other vendors. It lets the broth shine.
This is the budget option if you want to try the broth without splurging on duck.
Flat rice noodles in Uncle Lau's signature seafood broth made from dried fish, topped with tender roast duck.
Tips from diners
This is the signature dish. The broth has a unique sweetness from the dried fish—you won't find it elsewhere.
Add a duck thigh for HKD20 extra if you want more meat.
Roast duck, char siu, and oil chicken all in one bowl over the signature flat rice noodles and broth.
Tips from diners
A sampler of all three proteins. You get to taste the differences between them.
Great value for trying the full range.
Uncle Lau has been making boat noodles for over 40 years in this permanently docked vessel at Aberdeen, now equipped with AC and restrooms. His signature broth comes from a decades-old recipe simmered from dried fish, yielding a distinctive sweet umami that locals say cannot be replicated elsewhere.
One of only 2 boat noodle vendors remaining in Hong Kong. A living piece of Hong Kong's fisherman heritage.
Permanently docked vessel as of 2024. New boat features air conditioning and restroom facilities, a major upgrade from the original sampan.
Uncle Lau has been making boat noodles for over 40 years. His dried fish broth recipe is irreplaceable.
4 minutes from Lei Tung MTR Station (Exit A2). Located on the Aberdeen waterfront with views of the harbor.
Limited hours: 11am-7pm. Seating is cramped but authentic. Go for the experience and the broth, not for comfort.
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