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hong kong style pan-fried noodles near silver lake

ropavieja Feb 24, 2008 04:40 PM

any recommendations?

is there a good place in chinatown/downtown for said noodles?


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  1. monku Feb 24, 2008 08:06 PM

    Sam Woo BBQ
    727 N Broadway, Los Angeles, CA 90012

    1 Reply
    1. re: monku
      garvanza girl Feb 26, 2008 11:31 AM

      Second that, although the sign now says something like "Hong Kong Barbecue" instead of Sam Woo. Still the best pan-fried noodles in Chinatown, IMO.

    2. s
      slacker Feb 25, 2008 11:57 AM

      You can get it just about anywhere in Chinatown. HK style chow mien is the crispy style, where the noodles are crisped, then the sauce poured on top. The other style is "soft noodles" where the cooked noodles are stir fried w/ the sauce and other ingredients, so that the noodles are soft, not crisp. So you can order it either way. If you don't look like someone who knows there are two ways to make chow mien, you'll get served the soft style, unless you specify.

      5 Replies
      1. re: slacker
        Clinton Feb 26, 2008 07:20 AM

        Usually Hong Kong style cost a little more at most places because they have to deep fry their noodles. This is my favorite. Golden City for my taste makes teh best tasting HK noodles in LA Chinatown since the 60s as long as I've been going there.

        1. re: Clinton
          slacker Feb 26, 2008 11:15 AM

          Not true, same price, cooked either way.

          1. re: slacker
            Clinton Feb 26, 2008 11:55 AM

            Should have said in "some" places.Used to be that pan fried (or HK style) noodles used to take more effort to prepare and in some places charged a dollar more for it. Since Hong Kong style is much more popular nowadays, they probably just upped the price and not mention the extra charge. It's probably now more the norm rather than the exception?

            1. re: Clinton
              slacker Feb 26, 2008 12:04 PM

              Well, I've been mostly eating HK style chow mien since forever, and have never been charged more. I mean, there's no way Chinese people are going to pay more for HK style, since that's just a basic chow mien to a lot of us. Whenever I order chow mien, the waiters usually assume I'll want HK style (two-face yellow, or crisped on both sides), or they'll ask in a reconfirming manner.

              1. re: Clinton
                slacker Feb 26, 2008 12:38 PM

                btw, it's not exactly deep fried. The noodles are put into very hot oil and crisped on one side (not quite browned, perhaps very very lightly browned), then the whole thing is flipped over to crisp on the other side.
                Anyhoos, with the ever-evolving cuisine in HK, calling this type of chow mien HK style may not be quite so true anymore.

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