甜豉油豬油撈麵!
幼麵十分有嚼勁;
雲吞皮薄餡味鮮;
企理但極有排檔風味。
值得一試。

Super springy egg noodles mixed with sweet soy sauce and lard;
Fresh and flavourable wonton with pork and prawns;
Located at an interesting cul de sac in Sham Shui Po with other dai pai dongs.
Old school, worth a try!



Dai pai dong cul de sac:After completing a project at Kowloon City, I decided to treat myself to a bowl of noodles. I've read from other reviewers that this seemed to be a good noodle shop which still uses lard in their lo mien. Since it's unlikely that my wife would like to try lard, I decided to try this alone.

People always talk about how hard it is to find dai pai dongs now. The remaining few at Central now seemed to be the only remnants of an age bygone. To my pleasant surprise, this whole street at Sham Shui Po was lined with pre-war buidlings and filled with a number of pai dongs!



Decor:

Not much to be said in this department, just a few tables placed on the road.Not as stuffy or messy as I had expected. All the cooking was done at the open stall. There was also a huge wok placed above a stove on the floor filled with boiling water which I believe should be for the noodles. (Be careful if you have kids with you!)

The floor was completely dry (not easy to achieve for most restaurants in Hong Kong) and the tables were clean and tidy. Four round tables for 4-5 persons. Not crowded at all.



Menu: The only menu in Chinese was the one hanging on the wall. They do egg noodles and ho fan (with or without broth) and a wide variety of toppings such as wonton , homemade fish balls, squid balls, cow tripes, tendons, porks knuckle...etc.

I ordered egg noodles with soy sauce plus a bowl of wonton.

The noodles were very springy, definitely springier than Mak Un, Wing Wah or Chi Kei. However, the egg taste was not as pronounced as Mak Un or Wong Chi Kee most likely because of the sweet soy sauce and lard added to the noodles.

The sweet soy sauce and lard really made a difference. The idea is similar to sweet soy sauce and lard mixed with rice, only the springy noodles rendered the whole experience quite different from rice. To be honest, I prefer lard on rice than on noodles, as the residue heat from the rice seems to me better at bringing out the aroma of the lard and soy sauce. I think more spring onions (and/or some shredded ginger) will give more complexity to the taste. However, these condiments made the noodles very smooth. I finished it in no time.

The broth that came with it was very refreshing. The flounder taste was very pronounced yet not too salty like most wonton noodle shops e.g. Wong Chi Kei. I enjoyed the fresh spring onions with the broth.

The wontons were very fresh. The broth that came with it had an extra pork overtone, which might came from the pork in the wontons and indicated it's freshness. Indeed, both the pork and the prawn (half/half) used inside each wonton were very fresh. The wonton skin was very smooth.

Service was actually not bad at all. The old lady and the man were polite and said thanks to every customer, which is already much better than many Hong Kongers nowadays.



Conclusion:

The bill came down to HK$52, not as cheap as I had initially expected it to be but still very reasonable.

All in all, very interesting sweet soy sauce and lard lo mien.
Good wontons.
Very interesting pai dong style.
Worth a try!

Last time my review of here wasn't very good, as the dish I ordered was a bit ordinary. A 2nd time visit trying out other dishes made me regain faith in this little street stall.

京都炸醬牛腩麵 - 炸醬 was very tasty, although portions small. 牛腩 also was quite rich with gravy, albeit broken into small pieces.
豬手麵 - this was ok. The noodles are a bit too sticky together. Pork Knuckles, prepared in big trays, doesn't have a lot of flavour nor any meat.
炸魚皮跟湯 - Fried a little too hard. Dip into soup to soften it up.

For original review with Photos, Visit: foodofhongkong.blogspot.com/2010/10/cheung-fat-noodles.html

Came here for the 1st time.
Interesting street stall.
Wow the pricing was out of expectation - seemed a bit expensive :

Pigs' legs 豬手 and fish ball noodle HKD28 - quality one
Wonton noodle - L loved it, however it was a bit too small for its portion, charging HKD19
Ordered the cuttlefish ball and fish ball in soup, charging HKD28

Overall the quality was good, the pricing was a bit of out of expectation, provided this stall is a street stall, not much decor, or even air-con.

When you traveled all the way here to eat at one of many pre-historic stalls on the stretch, its a no brainer to order the most eulogised dishes... in this instance, its noodles all the way!

***************
秘制豉油撈麵 -
The matching soup arrived 1st, carrying essences of prawn shells and pork bones but unnecessarily substantiated by that liberal sprinkling of MSG. Although I felt no qualms ordering their signature noodles, heaven forbids customers are cursed if they ask for it to be combo'd it with any side meat, fishballs or dumplings. An unwritten rule is strictly enforced in a most uncompromising manner, stalling all plans by the customer who wished to experience more of their morsel offerings in manageable portions.

The oft-glamourised Traditional Recipe Sauce of a secret mixture turned out to be just a nondescript sugary soy solution. Unappealingly watery rather than reduced-thickened, this was ostracised to its fate as a solemn existence sloshing around at the bottom of the bowl as it failed to latch onto the noodle strands to form a coating. That's despite the chef's earnest attempt jiggling it about with his cooking chopsticks. The 豉油 part particularly lacked an expected depth of Soy beans aroma or flavour that should impress then linger in the mid-palate in the idealistic version - here its comme ci, comme ça as far as the soy sauce grading and recipe goes. Quality wise it won't sit comfortably amongst its more sophisticated peers, eg. 安利, 麵創坊, 北角壹碗麵. In situ, the sauce reminded of something remotely familiar, but only after returning home hours later did it clicked. It was so similar to that insipid mix of mirin, soy and sugar, aka sukiyaki sauce.

The Rendered Lard oil also lacked that lusciously aromatic, umami filled flavouring profile, which usually makes for a fair tradeoff towards that higherer cholesterol count if it works - but not this one. It contributed nothing worthy other than a glistening effect, but that wasn't even the core of the problem. Any positive outcomes to be recouperable from an otherwise despondent experience proved a tall order, but I'm glad I managed one: at least the noodles carried an ok-crunchy chewability, with little trace of bitter alkalinity.

蠔油油菜菜心 -
This was pretty delish actually, nothing worth elaborating further!

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A LITTLE PEEVED, IT WAS NO MANNA FROM HEAVEN THAT I HAD ENVISAGED IN MY HEAD FOR MONTHS!

I REMEMBER HAVING REAPED MORE SATISFACTION FROM A BOWL OF 100 YEN SHOP YAKISOBA INSTANT NOODLES, SERVED IN ITS STANDARD POLYSTYRENE TRAY - WHICH HONESTLY, CARRIED MORE COMPLEXITY OF FLAVOURS AND AT LEAST YOU GET A DECENT AMOUNT OF REHYDRATED CABBAGE AND RUBBERY OCTOPUS SLIVERS AS ACCOMPANIMENT!

Dinner was good, really good in fact. There were leftovers, doggie-bags too. The drinkers were very well satisfied for the night. They had a swing on their steps as they headed out onto the streets. The lightbulbs were extra bright and blurry for them, but suited me just fine as we skipped our steps next door for just another extra load into for the palate before we head home.

The blazing flames of an old stove on the streetside lit up half the space, as wooden tables and fold-up stools set against a wall painted a dull emerald green, and the menus in small frames hung from the wall. On the other side men in their skimpy white vests stuck to their sweaty backs, running around serving dishes of steamy hot noodles -- soup or stirred. We were on a high for the night, as we promptly placed our orders -- Stir noodles with soy sauce (豉油撈麵, $18) and Stir thick noodles with meat sauce (炸醬撈粗,$26). Each order comes with a bowl of hot broth. which was believed to be the soul of the entire dish.

In less than no time the noodles arrived. The stir noodles with soy sauce arrived in a small mount. Glossy brown strands gloriously landed on a shallow green soup dish, garnished with chopped scallions. I seemed to detect a whiff of nutty aroma from it, perhaps from the noodles, or maybe it was the broth? Turned out it was the secret ingredient that creates this aroma -- LARD, or more specifically, pig's fat. The noodles were slick and easy to pick up in small strands. The texture was slightly chewy, sort of like al dente, and with a more wheaty taste to it. The sweet soy sauce also provided its dark brown colour, as the taste matches with the depth contributed from the pig's fat. The broth that accompanied, was faintly briny with a delicate sweetness from dried fish used for the long simmering process. It was clear and light golden in colour, and as soothing as real chicken soup when you need some warmth and comfort in the stomach.

The Thick noodles with spicy meat sauce was attractive enough as it is -- thin golden bunch of noodles resting in a bowl, topped and partially garnished by a thick ladle of sauce filled with shreds of pork. The sauce, the colour of light burgendy with a little magenta mixed in, bears the depth in terms of flavour. It seemed to have a little sweetness, heat, and soy-sauce savoriness within it, as different sensation crisscross along the palates. The thick noodles provided the perfect canvas for the sauce to shine as a bright star, without letting it dominate the attention as the noodles itself has a crisp texture and can mop up every bit of sauce to give the dish more substance.

Noodles here may not be of big servings, nor do they bear a lot of variations featuring different types of meatballs or wontons with different fillings. It reminds me what suppers or midnight snacks are like in the old days. This is it, passing the vendors selling boiling congee and simmering offals (and the chop-chop clicking of the metallic scissors). With swift motions the vendors here with a wire colander in one hand and long chopsticks in another, the guys skillfully scooped the noodles from boiling water just in time. As the hand jerked at the colander, the noodles bounced up in the air, without us noticing, the hand with the chopstick has taken up a ladle with soy sauce and down it pour, the bounced up noodles were quickly coloured into dark brown as it landed back into the colander. The transformation is quite a show, and for those who have not had noodles here, really should consider coming along. The noodles itself is the reason to pay a visit, and everything else -- the quintessence of outdoor dining at a local vendor, comes as extras.

We were in Shumshuipo looking for computer gadget. As it was a pleasant day in December, we decided to try this Daipaidong for lunch.Though I know Shumshuipo very well from my days as a garment designer, I never explored to this side of town. Had it not from Openrice, I would never have discovered this place on my own.
We ordered following:
Lo Mien with special soy sauce ($18). The slightly sweet sauce went very well with the al dente noodle. Highlight of the noodle was the lard, which add the smoothness. Delicious.
Lo Mien with Pig Knuckle and Beef Brisket ($33). Both the pig knuckle and beef brisket were braised to tenderness in Chu Hau sauce. Colour was really dark, and taste was rich. It reminded me of a good red wine, full of body, bold, and very well round. One satisfying bite and I felt like heaven.
The traditional bonito broth that served together with the Lo Miens was MSG free and very flavourful.
Blanched Chinese Kale ($12). Just like all good blanched vegetable, they were crisp and green. As usual I never put any oyster sauce to the veggie. Anyway, they were already tasty with some soy sauce and lard (of course).
I am afraid I have to return very soon!