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Very solid noodle stall that was filled with both locals and tourists. I came here for a weekday lunch and the restaurant was mostly full. It is essentially communal tables here which is worth it since you pretty much just come here to eat. I got the wonton noodles. The noodles were chewy and the broth was alright, but the wontons definitely stood out. The wonton were of decent size and loved the filling especially! You just need to be prepared to use Google Translate if you can't read Chinese since they don't have an English menu. It's also not the largest space but the service was super quick and efficient - very great choice for a delicious pit stop before heading out on your adventure.
Watched some YouTube videos and this place was featured due to the fact that they still make the noodles with a bamboo stick kneading the noodles. This is a hole in the wall type of restaurant that locals go to. From the short 20-30 minutes I was there, most people ordered the "lo mein" dry style noodles with the dried shrimp paste. Regular wonton noodles were good, the noodles were extra chewy, broth was a light. The dry style noodles had a great Unami-ness due to the shrimp paste. I can see why most people ordered this. Although not mentioned anywhere in the menu, you can order the egg noodles wide as well. Simple and good. Must come and try this restaurant! Oh, one more thing, you must supply your own napkins here!
Well known noodle stall for their bamboo kneaded noodle, a lost art creating perfect chewy noodles! The soup broth is fragrant and savory, great pairing with scrumptious wontons and dumplings. Service is quick, restaurant is a typical noodle stall, small with little tables. Even though the line outside looked impressive, the turnaround time is quick so the wait wasn't too long.
There were quite a few noodle shops we were eyeing in the area, but super glad an executive decision was made to go here. It's a small, hole-in-the-wall shop frequented by locals and with very little English. As such, they easily have the BEST noodles and wontons. They are known for kneading their noodles with a traditional bamboo kneading method. This produces a very unique noodle which is extra thin and chewy. They are of course known for their wonton noodles (50 HKD), but also their lo mein dry noodle (~22 HKD). Naturally, we ordered both. The dry noodles were extra sumptuous with an ultra rich, umami broth/ sauce. The wonton noodles were pure delight. The broth was a little darker than other spots and simple, but with more depth. The wontons were plump and the most varied in texture with bits of mushroom and shrimp with the ground pork. You are sure to share a table with someone but all patrons mind their business. Service is quick and to the point. This spot is local and Anthony Bourdain approved and it was immediately apparent the reason!
Was told by family to come here to try the famous "bamboo" pressed noodles and report back. The late great Anthony Bourdain helped put this place on the map also. Not really sure if the bamboo hype still remains as one cannot see the validity of this. Their claim to fame was that someone would bounce up and down a bamboo pole that flattens out the noodle giving it an extra level of bounciness quality. I didn't really notice anything extra springy when pulling the noodles up to eat. Foods were not bad at all just not really worth coming here unless you happen to be in the Tsim Sha Sui area aka Golden Computer Centre district.
One of your cheaper Michelin recommended restaurants. Their noodles are good. As other reviewers said, they have only Chinese menu so be prepared to use a translator tool if you don't know Chinese.
It's a must have for me when I visit Hong Kong. The bamboo rise noodles are rare find these days. Most would prefer the dry noodles with shrimp roe and wontons. There are a few others in HK that are absolutely yummy. This place is on top of my list.
Craving wonton noodles during my time in Hong Kong, my friend and his wife met us up here for legit wonton noodle soup. When I crave wonton noodles, this is the exact picture and flavor palette of the mental image I come up with. I was able to try the dry noodles version as well as the wet version and honestly I prefer the wet version. You get the noodles, the wontons, the veggies, and in my specific order I got the beef tendon/brisket too. Perfect balance of comfort food. I'll definitely come back and maybe try the flat dry noodle version but I will easily be back for this wonton noodle soup.
Warning: No English Menu. Some Cantonese recommended. We came here at the recommendation of some locals and the place was delicious. They have multiple different styles of wonton and dumpling dishes and noodles and veggies and some other stuff. We got orders of wonton with shrimp roe noodles, dumplings with shrimp roe noodles. Both the Wonton noodles with Oyster Sauce (4/5) and shrimp roe (4.5/5) were really good, with a slight preference to the shrimp roe noodles. Plus they're more unique so I would definitely try them out. The difference between wontons and dumplings were that the dumplings are bigger while wontons you get more, but they were both good. Veggies with Oyster Sauce (3.5/5) were good too but very standard. Braised Beef Tendon was also good and recommended if you still have room left (4/5).
This place is very okay. I had high expectations since it seems to be very popular. I'm hoping I might have just come on a bad day or something! I ordered the shrimp wontons and shrimp eggs noodle soup. I switched out the rice noodles for egg ones since I like those more. The food came out within less than ten minutes. The noodles tasted a bit undercooked and the wonton skin was mushy. The filling of the wontons had good flavor, however. I didn't really enjoy the taste and texture of the shrimp eggs and would've enjoyed the meal more if they weren't in it, but it's my mistake for ordering it. Overall, I think you can definitely find a better shop to devour some wonton noodle soup.
The bamboo noodles, so called because of the process making it, worked well with the beef tendon. The portion size was somewhat small, but a picture of Anthony Bourdain outside is probably a good enough endorsement to try the wares.
I've put away yelping days only for the occasional amazingly good or bad places. I've had this place numerous times upon my visits to Hong Kong, but this time it has really left a bad taste in my mouth. There was no wait this time, but the restaurant was at 90% capacity. Ordered a dry mix shrimp roe wonton noodle with some beef brisket/tendon, a broad rice noodle with beef brisket/tendon in soup, a plate of water spinach (tung choi), a cream soda and orange fanta. I'm extremely fluent in Cantonese, my traveling partner heard me say what I said. But somehow the lady brought back a cola and Fanta, but refused to acknowledge that she made a mistake. Fine whatever I'll just drink it no biggie, no need to stare at us like we're the ones who are wrong. Up next was the food. My noodles came out without the glorious layer of shrimp roe. I had asked where my shrimp roe was, again I was given the whole "you're wrong I'm right" treatment. Now mind you, all the dry mixed noodles on the menu says "shrimp roe dry mixed...." so again somehow it's my mistake. Whatever, at this point I just wanted to eat and leave. I took a bite of the beef brisket and boy, not the usual quality. It's so bad, so dry/chewy. The tendon obviously wasn't cooked long enough either,like chewing thick pieces of gum. Then the veggies got here, the saddest plate of water spinach ever seen this side of Kowloon. Half of it was brown/overcooked. The wontons were overcooked, wonton skins were like mush. I never came in expecting world class service, but was instead sassed by a lady who obviously couldn't get it right and with food badly made. This place is a former shadow of itself, living only on the thin strands of whatever name it has made for itself in the past. Never again, I'll gladly go to the thousands upon thousands other of noodle shops in HK.
HK Island dwellers are missing out. Shum Shui Po ("SSP") has so many good local eats, if you picked any shop on Fuk Wing Street and plopped it onto a random spot in Central, Wanchai or Causeway Bay, I guarantee that people would start raving about the 'local gem that has stood the test of time in a rapidly changing landscape'. Alas the rent on HK island doesn't allow small local eateries to survive on selling quality food at reasonable prices, and that's why us island dwellers should visit the dark side once in a while. Lau Sum Kee Noodles has been around and popular for years, the Fuk Wing Street location is actually their 2nd store in SSP to cater to the increasing traffic. They are known for making everything fresh and by-hand, bamboo noodles are their main sell. It means the noodles are made by having the cook 'ride' one end of a bamboo shoot up and down, where the other end of the bamboo is fixed to the table where the noodles are, and the cook's movements compresses and kneads the noodle dough so that it gets some 'bounce' in the bite. Think a see-saw, where the cook sits on one end and the noodles sit under the seat at the other end. Obviously such labor-intensive methods of making noodles is being automated and becoming obsolete, so any store that does this is kinda of the treasure of the dining scene. A famous one is Wing Wah Noodles in Wanchai, both that shop and Lau Sum Kee are good, but Lau Sum Kee charges a fraction of the price. A pork knuckle noodle with shrimp roe is only HKD 39, while this very same thing would cost HKD 60 in Wing Wah. AAND Lau Sum Kee puts massive doses of that magic powder I call shrimp roe on, just look at the dark gold sheen in my picture. I love that salty sea-fresh powder. Food is fresh here and wonton is also freshly made everyday. Another surprisingly good item is the cubed pickled turnip they have in jars on each table. It tastes similar to the Japanese ones, and is crunchy, sweet-sourish and refreshing. I have nothing bad to say about the food or the price. The location cannot be helped so you will have to come experience, a small tip is that when I come at night it is a bit less packed than during lunchtime.
This was a referral from a friend and since I was quite exhausted I didn't give it much thought. Bring jet lagged and after a full day of sure seeing, it was just great to wind down. I totally missed that Anthony Bordain was here till afterwards. We ordered wontons, beef brisket and shrimp Roe lomein. Everything was amazing even though I'm not into the shrimp roe. Service is typical Hk style, fast and to the point ! Ambiance is def typical as well. Benchmark for beef stew and wontons in my book! Loved it! read more
If you're looking to devour noodles that are good quality and good value, visit this Bib Gourmand restaurant on Fuk Wing Street. There are several round tables inside which seat 4 persons semi-comfortably, on round stools. It's a family business that uses the bamboo pole kneading method so that noodles have a springy texture. Their wontons are made on site with whole prawns and pork, plus pickled radish are made in-house and are complimentary during your dine-in meal. Try the signature tossed noodle with shrimp roe and braised beef brisket and tendon. The tossed noodles are dry but springy, and the sprinkle of shrimp roe gives it a little extra texture and flavor. The beef is moist and slightly fatty. The wontons had a nice thin skin and tasty and fresh filling inside, just like their fresh dumplings. Overall a good spot to get your noodle fix and experience the typical Hong Kong noodle culture while sharing a table with other noodle connoisseurs (or just an auntie or uncle slurping delicious noodles in soup). read more
1 year ago
Very solid noodle stall that was filled with both locals and tourists. I came here for a weekday lunch and the restaurant was mostly full. It is essentially communal tables here which is worth it since you pretty much just come here to eat. I got the wonton noodles. The noodles were chewy and the broth was alright, but the wontons definitely stood out. The wonton were of decent size and loved the filling especially! You just need to be prepared to use Google Translate if you can't read Chinese since they don't have an English menu. It's also not the largest space but the service was super quick and efficient - very great choice for a delicious pit stop before heading out on your adventure. read more
Watched some YouTube videos and this place was featured due to the fact that they still make the noodles with a bamboo stick kneading the noodles. This is a hole in the wall type of restaurant that locals go to. From the short 20-30 minutes I was there, most people ordered the "lo mein" dry style noodles with the dried shrimp paste. Regular wonton noodles were good, the noodles were extra chewy, broth was a light. The dry style noodles had a great Unami-ness due to the shrimp paste. I can see why most people ordered this. Although not mentioned anywhere in the menu, you can order the egg noodles wide as well. Simple and good. Must come and try this restaurant! Oh, one more thing, you must supply your own napkins here! read more
2 years ago
Well known noodle stall for their bamboo kneaded noodle, a lost art creating perfect chewy noodles! The soup broth is fragrant and savory, great pairing with scrumptious wontons and dumplings. Service is quick, restaurant is a typical noodle stall, small with little tables. Even though the line outside looked impressive, the turnaround time is quick so the wait wasn't too long. read more
1 year ago
There were quite a few noodle shops we were eyeing in the area, but super glad an executive decision was made to go here. It's a small, hole-in-the-wall shop frequented by locals and with very little English. As such, they easily have the BEST noodles and wontons. They are known for kneading their noodles with a traditional bamboo kneading method. This produces a very unique noodle which is extra thin and chewy. They are of course known for their wonton noodles (50 HKD), but also their lo mein dry noodle (~22 HKD). Naturally, we ordered both. The dry noodles were extra sumptuous with an ultra rich, umami broth/ sauce. The wonton noodles were pure delight. The broth was a little darker than other spots and simple, but with more depth. The wontons were plump and the most varied in texture with bits of mushroom and shrimp with the ground pork. You are sure to share a table with someone but all patrons mind their business. Service is quick and to the point. This spot is local and Anthony Bourdain approved and it was immediately apparent the reason! read more
1 year ago
Was told by family to come here to try the famous "bamboo" pressed noodles and report back. The late great Anthony Bourdain helped put this place on the map also. Not really sure if the bamboo hype still remains as one cannot see the validity of this. Their claim to fame was that someone would bounce up and down a bamboo pole that flattens out the noodle giving it an extra level of bounciness quality. I didn't really notice anything extra springy when pulling the noodles up to eat. Foods were not bad at all just not really worth coming here unless you happen to be in the Tsim Sha Sui area aka Golden Computer Centre district. read more
3 years ago
One of your cheaper Michelin recommended restaurants. Their noodles are good. As other reviewers said, they have only Chinese menu so be prepared to use a translator tool if you don't know Chinese. read more
It's a must have for me when I visit Hong Kong. The bamboo rise noodles are rare find these days. Most would prefer the dry noodles with shrimp roe and wontons. There are a few others in HK that are absolutely yummy. This place is on top of my list. read more
Craving wonton noodles during my time in Hong Kong, my friend and his wife met us up here for legit wonton noodle soup. When I crave wonton noodles, this is the exact picture and flavor palette of the mental image I come up with. I was able to try the dry noodles version as well as the wet version and honestly I prefer the wet version. You get the noodles, the wontons, the veggies, and in my specific order I got the beef tendon/brisket too. Perfect balance of comfort food. I'll definitely come back and maybe try the flat dry noodle version but I will easily be back for this wonton noodle soup. read more
8 years ago
7 years ago
Warning: No English Menu. Some Cantonese recommended. We came here at the recommendation of some locals and the place was delicious. They have multiple different styles of wonton and dumpling dishes and noodles and veggies and some other stuff. We got orders of wonton with shrimp roe noodles, dumplings with shrimp roe noodles. Both the Wonton noodles with Oyster Sauce (4/5) and shrimp roe (4.5/5) were really good, with a slight preference to the shrimp roe noodles. Plus they're more unique so I would definitely try them out. The difference between wontons and dumplings were that the dumplings are bigger while wontons you get more, but they were both good. Veggies with Oyster Sauce (3.5/5) were good too but very standard. Braised Beef Tendon was also good and recommended if you still have room left (4/5). read more
This place is very okay. I had high expectations since it seems to be very popular. I'm hoping I might have just come on a bad day or something! I ordered the shrimp wontons and shrimp eggs noodle soup. I switched out the rice noodles for egg ones since I like those more. The food came out within less than ten minutes. The noodles tasted a bit undercooked and the wonton skin was mushy. The filling of the wontons had good flavor, however. I didn't really enjoy the taste and texture of the shrimp eggs and would've enjoyed the meal more if they weren't in it, but it's my mistake for ordering it. Overall, I think you can definitely find a better shop to devour some wonton noodle soup. read more
The bamboo noodles, so called because of the process making it, worked well with the beef tendon. The portion size was somewhat small, but a picture of Anthony Bourdain outside is probably a good enough endorsement to try the wares. read more
9 years ago
I've put away yelping days only for the occasional amazingly good or bad places. I've had this place numerous times upon my visits to Hong Kong, but this time it has really left a bad taste in my mouth. There was no wait this time, but the restaurant was at 90% capacity. Ordered a dry mix shrimp roe wonton noodle with some beef brisket/tendon, a broad rice noodle with beef brisket/tendon in soup, a plate of water spinach (tung choi), a cream soda and orange fanta. I'm extremely fluent in Cantonese, my traveling partner heard me say what I said. But somehow the lady brought back a cola and Fanta, but refused to acknowledge that she made a mistake. Fine whatever I'll just drink it no biggie, no need to stare at us like we're the ones who are wrong. Up next was the food. My noodles came out without the glorious layer of shrimp roe. I had asked where my shrimp roe was, again I was given the whole "you're wrong I'm right" treatment. Now mind you, all the dry mixed noodles on the menu says "shrimp roe dry mixed...." so again somehow it's my mistake. Whatever, at this point I just wanted to eat and leave. I took a bite of the beef brisket and boy, not the usual quality. It's so bad, so dry/chewy. The tendon obviously wasn't cooked long enough either,like chewing thick pieces of gum. Then the veggies got here, the saddest plate of water spinach ever seen this side of Kowloon. Half of it was brown/overcooked. The wontons were overcooked, wonton skins were like mush. I never came in expecting world class service, but was instead sassed by a lady who obviously couldn't get it right and with food badly made. This place is a former shadow of itself, living only on the thin strands of whatever name it has made for itself in the past. Never again, I'll gladly go to the thousands upon thousands other of noodle shops in HK. read more
12 years ago
HK Island dwellers are missing out. Shum Shui Po ("SSP") has so many good local eats, if you picked any shop on Fuk Wing Street and plopped it onto a random spot in Central, Wanchai or Causeway Bay, I guarantee that people would start raving about the 'local gem that has stood the test of time in a rapidly changing landscape'. Alas the rent on HK island doesn't allow small local eateries to survive on selling quality food at reasonable prices, and that's why us island dwellers should visit the dark side once in a while. Lau Sum Kee Noodles has been around and popular for years, the Fuk Wing Street location is actually their 2nd store in SSP to cater to the increasing traffic. They are known for making everything fresh and by-hand, bamboo noodles are their main sell. It means the noodles are made by having the cook 'ride' one end of a bamboo shoot up and down, where the other end of the bamboo is fixed to the table where the noodles are, and the cook's movements compresses and kneads the noodle dough so that it gets some 'bounce' in the bite. Think a see-saw, where the cook sits on one end and the noodles sit under the seat at the other end. Obviously such labor-intensive methods of making noodles is being automated and becoming obsolete, so any store that does this is kinda of the treasure of the dining scene. A famous one is Wing Wah Noodles in Wanchai, both that shop and Lau Sum Kee are good, but Lau Sum Kee charges a fraction of the price. A pork knuckle noodle with shrimp roe is only HKD 39, while this very same thing would cost HKD 60 in Wing Wah. AAND Lau Sum Kee puts massive doses of that magic powder I call shrimp roe on, just look at the dark gold sheen in my picture. I love that salty sea-fresh powder. Food is fresh here and wonton is also freshly made everyday. Another surprisingly good item is the cubed pickled turnip they have in jars on each table. It tastes similar to the Japanese ones, and is crunchy, sweet-sourish and refreshing. I have nothing bad to say about the food or the price. The location cannot be helped so you will have to come experience, a small tip is that when I come at night it is a bit less packed than during lunchtime. read more
This hidden gem in Sham Sui Po is known for its hand made noodles. The owner started his noodle soup business in a shack on he street, and eventually moved in a brick and mortar. They are known for the following food items: 1. Soup Dumplings 2. Won tons (shrimp and pork) 3. Shrimp roe with noodles 4. Pork feet 5. Beef brisket If you are in the neighborhood, come check it out. There is zero ambiance but you get the true Hong Kong experience. The store has been around for over 50 years. read more
Shrimp roe noodle and soup, wonton, side of veggie with oyster sauce and nice server ladies, what more can you ask for. First time having shrimp roe noodles and it's quite good! It gets a little dry that's why they paired it with a soup for sipping or dunking, whichever you prefer. The soup may look like the wonton soup BUT!! it's not, it's a little saltier and bolder. Wonton- so good. Order this. Now. Veggies with oyster sauce- a classic (you can pick any types of veggie they offer but if you go later in the night they WILL run out, we were left with 1 option haha) read more
8 years ago
8 years ago
More info about 劉森記麵家
G/F, 82 Fuk Wing Street
福榮街82號地下
Hong Kong
Sham Shui Po, Kowloon
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2386 3583
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10 years ago
