Stewed pork knuckle that's tender and rich, served with noodles and topped with shrimp roe. The combination of pork richness and roe brinyness is classic.
Tips from diners
This is one of the cheapest noodle dishes on the menu at HKD 39. The pork knuckle makes it satisfying. Value pick.
Four wontons filled with shrimp and pork sitting on springy noodles in a clear, delicate broth made from pork and dried shrimp. The noodles have the characteristic firm texture from the bamboo pole.
Tips from diners
Eat this within 2 minutes of receiving it. The noodles soften in the broth. The springiness of the noodles is the point—that comes from the bamboo pole method.
The wontons are plump and fresh. Each one has a good ratio of shrimp to pork. Don't get the large—small is enough for a light meal.
Silky braised beef tendon served with noodles and broth. The tendon is tender and gelatinous, adding richness to the simple broth.
Tips from diners
The tendon is braised for hours. It should be soft enough to break with chopsticks. This is a warming, comforting bowl.
Wonton noodles topped with salted shrimp roe that adds a briny, umami depth to the dish. The roe sits on top of the noodles and adds crunch and flavor.
Tips from diners
The shrimp roe is real and generous. The umami from the roe combines with the delicate broth beautifully. Mix the roe into the noodles gently.
Six wontons with springy bamboo pole noodles in the same delicate broth. Same quality, larger portion.
Tips from diners
This is a full meal. The large portion is HKD 58 versus the small at HKD 40. For two people, order one large and one small vegetable noodles.
Third-generation maker still kneading dough the old-fashioned way with heavy bamboo stick, creating distinctive firm and springy texture. Four or six wontons in delicate broth made from pork and dried shrimp stock. Shrimp roe, beef tendon, and pork knuckle noodles offer variety. Michelin recognized since 1956. No-frills, fast service; eat quickly as noodles soften in 2 minutes.
Located 2 minutes from Sham Shui Po MTR Exit D2. Easy access from the MTR. The restaurant is modest—no frills, just noodles.
If you arrive during the afternoon (2-5pm), you might see the bamboo pole noodle-making process in the kitchen. Ask to watch—they're usually happy to show.
This is Hong Kong noodle shop eating—fast, casual, standing room only during peak hours. Don't expect to linger. Get in, eat, get out.
Michelin Bib Gourmand since 1956. One of the oldest and most consistently recognized noodle shops in Hong Kong. If you want authentic wonton noodles, this is where locals come.
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