Lau Sum Kee Noodle (Fuk Wing Street)

Notes

• Open since 1956 and now in its third generation, one of the last shops in Hong Kong still pressing its own jook sing noodles — the noodle-maker sits astride a bamboo pole and rides his weight into the dough, which is what gives them their snap. Canadian flour, duck eggs, lye water. A Bib Gourmand. Braised beef noodles and prawn wonton soup are the order; the wontons are folded on site around whole prawns and pork, and even the pickled radish is made in house. The tables are tiny and usually shared.