When it comes to food, Hong Kong is a mecca. It has Michelin star restaurant and chefs in such a small area, it’s not funny. There are also Michelin recommended eateries and some that boast of a few Michelin whisks too.
While some as up-market like the Chinese restaurant at the Langham hotel in Tsim Tsa Tsui others are a little, well, down-to-earth. This offers beef brisket noodles – if in Hong Kong, apart from wanton noodles and dim sum, beef brisket noodles is a must. The beef is stewed for hours and the thick gravy with meltingly soft beef is slathered over skinny yellow noodles.
Take the train (MTR) to Hong Kong and get off at Sheung Wan station. Head to Wing Kut street off Des Veoux road central. This street is often filled with little stalls selling stuff – including one that’s famed for its preserved ginger!! Just a few steps away from this ginger shop, sometimes hidden by a stall, is the noodle shop. It can be a little hard to find but that’s part of the fun and what makes the noodles more yummmmmm.
The next place for noodles on Hong Kong, I discovered more than a decade ago. It tasted much better then as well.
The name – Tsim Chai Kee noodles. The shrimp wantons are generously sized. So are the fish balls which are the size of a baby’s fist. What’s nice about the fishballs in Hong Kong is the touch of orange peel that adds a dimension to the taste. The soup is a touch flat but a dash of chilli oil helps. Do order a side plate of vegetables which is usually a generous heap of blanched Chinese broccoli (Choy Sum) with a layer of oyster sauce.
For a difference try the Hor Fun (flat white rice noodles) instead of yellow noodles.
The best way to find the place is to head to the Mid- Levels escalator. It is under the escalator.
There are many more noodle shops and with their claim to fame, but these are the favourites of Company 3. And more importantly, easy to find if you’re not a local but want to eat like one!
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