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Hi Everyone.

I'm in town for noodles. I loooooooooove noodles. Why? 'Coz they're sooooooooo good.

I've heard of a few:
樂園牛丸王 for their "peeing" meatballs

I'm going to be travelling all throughout Hong Kong, maybe not so much the New Territories, but will be residing in the eastern end, like ShauKeiWan area. I know that's good for the fish ball place.. what else is there though? Any place that I really need to go? I know the last place is expensive, so, where could I get good taste AND be good for the wallet? I've not heard anything about the first place, what can I expect?

Thank you in advance!

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  1. Hay Jenn! With the current exchange rate, a bowl of top notch won ton noodles at Mak's or Jen Dao in Happy valley or Hung Hum costs only around Can $3! Thats less than what you pay in the Congee King or Queen of Toronto! Mind you, the portion is smaller but its offset by the much better tasting ingredients!
    You won't beleive it, but one of the best tasting noodle place in town is the restaurant on the second level of HK airport's departure terminal!! The penny hot sauce noodle is great! The size of the noodle thread must be half the diameter of your typical Toronto won ton chinese noodles and its really al dente!

    15 Replies
    1. re: Charles Yu

      What ?? Good noodles at the airport? What's it called? Penny Hot Sauce Noodle? Hmmmm.... let me in on the details, Charles! Oh, and is it AFTER checking in, or would I be able to enjoy it with family and friends before checking in?

      1. re: jennjen18

        Sorry Jenn. I never did pay attention to its name since its the only restaurant on the second level that serve noodles. Every time after checking in the luggage and before heading into immigration, I always take the escalator up one level to that place. Kind of automatic. The Penny hot sauce noodle is the Cantonese style with a sweet and spicy reddish sauce comprising of shredded pork and Sze chuen preserved radish. Very nicely done! The separate soup broth is also very authentic using dried flounder, shrimp shells, shrimp eggs, chicken and pork bones etc as base. The Won-ton and 'Fung Sing Shui Gow' have pure prawn filling thats crisp and not mushy, reflecting the freshness of the prawns.
        I beleive they have a sister shop at the upper level of the Festival Walk Shopping Mall at Kowloon Tong.

        1. re: jennjen18

          No, its not!
          Wong Chi Kee is in the relatively new Terminal 2, home to some insignificant airlines. As such, I have not ventured over there let alone ate there.
          The noodle place I refered to is 'Hang Heung' in the un-restricted area of Terminal 1. BTW, Wong Chi Kee's main store is directly across from 'Yung Kee' on HK side. Tried it once but wasn't impressed. May be its because I'm not used to the strange texture of the noodles that accompanied the Won Ton?!

          1. re: Charles Yu

            I have tried Hang Heung but I didn't find the wonton to be anything special?

            I believe Wong Chi Kee's flagship store is in Macau. I prefer their noodle much more than Hang Heung.

            Actually Yung Kee has excellent wonton! I think it is as good if not better than Mak's. I will go there for their wonton rather than their roast duck which has significantly declined in quality

            1. re: kobetobiko

              Hello kobetobiko! Lets chat about HK rather than Babbo this time! Ha!

              I agree Hang Heung's won ton is just OK, but I was recommending the penny hot sauce lo-mien to Jenn, which I found to be spectacular.

              Wong Chi Kee's noodle is not the customary 'lyle water egg noodle'. As such, using it to accompany the typical Cantonese ingredients of Won-ton, Shui-Gau, Braised beef brisket or innards was kind of a funny sensation to me. ( cf Italian egg noodles vs fettucine? )

              Thanks for reminding us! Yes indeed, Yung Kee's Won-ton/Shui Gau was very very good and authentic. Very fresh crispy prawns filling. The broth too was packed with flavour. Love the yellowing chives and shrimp eggs garnish! Mak's noodle is still good, very fine and ultra al dente, but the won ton is not as bouncy. Prefer 'Jan Dao' at Happy Valley or Hung Hum. Mak Man Kee at Jordan is pretty good too.

              Lastly, I had Yung Kee's roast 'goose' about 5 months ago and that was very very tasty and succullent. However, the one at Man Ho at the JW Marriot was better!

              1. re: Charles Yu

                Hi Charles,

                What exactly is penny hot sauce lo mein in Chinese? I don't think I know what it is just by the name or description...

                That's weird about Wong Chi Kee, because when I had the wonton noodle it came with the lyle water egg noodle, thin and chewy. It isn't any kind of thick noodle like fettucine at all.

                I really like Mak Man Kee at Jordon! In fact I like it better than Mak's because the people there are so much nicer. As for the quality I think it is just about the same as Mak's.

                My typo: I indeed meant roast goose at Yung Kee. I think if you order a whole goose or half, you have a better chance of getting some good pieces. A few times I went with some friends who orderd regular size, and they came with some low quality cuts and that really made me mad *O*

                1. re: kobetobiko

                  I'm sorry, I don't know how to insert Chinese characters into this board.
                  Anyways, in cantonese pronounciation its ' Ging Doh Ja Jeung Lo Mein ' - Chewy shredded pork and julliene of Sichuen preserved raddish in a reddish oily SPICY/sweetish sauce over lyle water egg noodles served with a bowl of broth on the side.

                  I'm trying to compare texture and NOT size of the Italian flat egg noodles with the equally flat fettucine. Somehow, IMO the fettucine is more al dente and chewy than their egg noodle counterpart. Likewise. I found the traditional Mak's type lyle water egg noodle version to be a lot more 'elastic' than the thicker Wong's bamboo version.

                  A whole 'Yung Kee' roast goose served 'still hot' can be amazing! Talk about Yung Kee. One dish I wasn't expecting to be THAT good was - Guess What? - Yang Chow Fried Rice. Somehow, it just tasted incredible!


                  1. re: Charles Yu

                    'Ja Jeung Lo Mein" must be 炸醬撈麵. I can't figure out what you meant by 'Ging Doh' but I think there is only one type of 炸醬撈麵 on the menu.

                    1. re: FourSeasons

                      'Ging Doh' roughly translate as 'Capitol'

                      1. re: FourSeasons

                        京都炸醬撈麵. Unfortunately you won't find an authentic version in a Canto shop...gotta go to a place where they sell food from the north.

                        Some people prefer 黃枝記because their noodles have almost no alkali taste.

                        1. re: FourSeasons

                          Hello Fourseasons! Taking a basketball half time break!
                          Actually, there are TWO types of such noodles with the same 'Ja Jeung Lo Mein' name. The 'Northern' non-spicy style with the sauce using 'minced' pork and cooked with bean paste and accompanied with julienne of cucumber. The 'Southern' - spicy Ging Doh style using shredded pork and sometimes mixed with julienne Sichuen preserved raddish and Chinese mushroom. This latter version usually serve with lyle water egg noodles whilst the northern style uses the whitish Shanghai noodle.
                          Ok! Back to the game! Cheers

                          1. re: Charles Yu

                            Like you, I go to Hang Heung quite often before the departure of my flights. But of all things, I ordered the least known Hong Kong dish, Singapore style fried rice noodle 新州炒米粉, a stir fried rice noodle with curry sauce accompanied with char siew, shrimp etc. Many thought this is a dish from Singapore, but in truth, it is never available here in Singapore but only in Hong Kong.

            2. the first one is on gough st, in sheung wan/central, and is very famous for beef brisket noodles (no duh), as well as their curry beef brisket noodles.. their brisket is pretty fatty & heavy and the curry one isn't really my thing - it just tastes of curry powder to me. it's ok, and the lines are neverending at lunchtime, but moves quite swiftly - it's not the kind of place you'd want to sit in for long. if you're big on beef brisket, i suggest you try 大利清湯腩 in tin hau.

              lok yuen now has several branches around town - it's a mk (mong kok) fave - can't really go wrong.

              there are several mak's, but i imagine you're talking about the most famous one on wellington st which i think is overpriced and not necessarily better than other reputable wonton places in town, e.g. ho hung gei in causeway bay behind times sq.

              haven't heard of the second one. shau kei wan has a street food stall famous for stir fried fish cake (魚片, or rather the 'head of the brick of fish cake 片頭) with noodles. never made it out there, but i suppose it's close to the wet market and locals will know.

              1. Big fan of Kau Kee, On Lei and Mak's, and have been for years. On Lei also served a nice beef brisket on top of their fish ball and fish cake offerings. Mak's is getting really expensive, but I still go there because I love it.

                1. Another bamboo pole egg noodle place

                  永華麵家 Wing Wah Noodle Shop
                  灣仔軒尼詩道89號地下 (Hennessey Rd 89 Wanchai)

                  1. Hey Guys, I found this one too. Please give feedback as to whether you've been, whether you like it, etc. etc...
                    文輝墨魚丸大王 (銅鑼灣渣甸街22-24號)