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2011-03-30
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I came to TST one morning before doing some work in the area, and with time to spare I wandered around hoping to get a light breakfast. I was however surprised to see very few places open for breakfast at around 9:00am compared to Central. After zig-zagging around a few blocks - I saw this Hand Beaten Wonton Noodles shop that I had been planning to visit anyway, and was surprised to see it open so early when others are closed. I ordered their signature Wonton Noodles, as it is one of the ver
I came to TST one morning before doing some work in the area, and with time to spare I wandered around hoping to get a light breakfast. I was however surprised to see very few places open for breakfast at around 9:00am compared to Central. After zig-zagging around a few blocks - I saw this Hand Beaten Wonton Noodles shop that I had been planning to visit anyway, and was surprised to see it open so early when others are closed. I ordered their signature Wonton Noodles, as it is one of the very few shops in HK which still does hand beaten noodles, and my favourite being Kai Kee in Hong Kong, and Luk Kee and a few more shops in Macau.
WONTON NOODLES -
- Noodles were presented on top of the wontons, which is nearly traditional enough, except there is no spoon with its pork lard oil, prawn roes and chives, which is suppose to be 'flushed' by the soup being poured to create extra aroma - on top of helping the noodles to stay above the soup for longer to retain its Q-factor for longer.
- The noodles however, were completely soggy and lifeless, both soft and over-cooked.
- I questioned the staff on whether they used only Chicken eggs in the hand-beaten noodles, and it was! Which explains its flabbiness. Wonton noodles should be made from BOTH duck eggs for crunchiness and texture, as well as chicken eggs for flavour and egg aroma. How can they claim to be the Wonton King, if they don't even know about this and the above 'missing spoon' problem?
- The wontons were ok. It was mostly prawns as expected with a little bit of fatty pork but no signs of Dried fish floss or prawn roes.
- The Soup was just like water. It was so lacking in any specific fish or prawn shells taste, like it's been diluted. There's a smidgen of prawn roes in the soup but its not enough to save it from the disaster.
And did I mention above, how thin and soft the noodles were? I've never had wonton noodles like this before.
張貼
