永華雲吞麵家，今天進入這家食店前經過十數次，終於有機會嘗試由國際米芝蓮2009-2013年推廌的食店，下著毛毛雨的今天，親托著這家食店的沈實，我跟朋友帶著輕鬆愉快的步伐進入對我來說期望不大但希望有點實力的食店門口，內裡裝橫確實不錯，帶點點60年代的味道，噢，看一看台面上的餐牌，原來這店是since 1950, 比我老娘更有歷史。好了，接著細看餐牌內容，大致上還是一般雲吞麵店的食物，我對著餐牌沒太多感覺，點了這店最出名的雲吞麵，當侍應收到我的order 後，我無聊之際再看看剛才看漏的價錢，oh shit ! 雲吞麵後面寫著 34 的數字，在我世界經常看到的只會在三圍資料上，然而，這兩個數字更加更加令我期待這碗雲吞麵!轉眼間，侍應遞上一碗比平時在家晚飯的飯碗大一點點的麵，當我以為雲吞會另上之際，我朋友用很堅定的語氣說雲吞在下面,, 我當時有點不相信為何那細小的碗還能夠隱藏我不知道是4還是5粒的雲舌，我把麵移開往下找，的確藏有5粒很實在的雲吞，我不知怎形容這個設計，當時腦中只浮現鬼斧神功四個字。好了，入正題，我趕快地試試麵跟雲吞的味道，先說說那麵的軟硬度，第一口我以為自己個咀有事，再食第二口，噢撈！ 那麵的硬度猶如在口中跟我搏鬥，我用很大力才把它完全嚼爛 , 很欣賞這位製麵師父的功力，能讓我在吃麵時訓練牙較的力量.

至於那雲吞…我真的不想再多提，我不希望在這間連續四年獲得米芝蓮推廌的食店中灑淚。

對我來說，這是一間人生中不可錯過的麵店。能用小小金錢換取那麼多感觸，此刻無價。

車胎人推介的雲吞麵及糖水店;
竹昇麵爽而有筋味道深沈;
雲吞有豬及蝦質素不錯;
上湯味道夠平衡, 鮮味非常突出!
地點方便，冷氣開放．
推介!

Noodle shop introduced by Michelin;
Thin egg noodles with a subtle taste but firm texture;
Good prawn roe lo mien;
HK$34 for 10 good quality wontons;
Very good wonton broth;
Air-conditioned!
Recommended.

My friends know that I've got an obsessive streak. I've been having a lot of congees lately so I became quite interested in finding out how wonton noodles shops and congee shops could differ. As a result, I've been having wonton noodles and/or congee almost every day for the past two weeks.

Wing Wah caught my attention because it's close to work and mentioned by Michelin restaurant. I tried it over lunch time.

Air-conditioned:

The location was conveniently near the Wan Chai MTR station. The place was dated but kept reasonably clean and tidy. Importantly, there was a glass door shielding customers from the heat and dust outside. It's air-conditioned.

The interior looked just like most local noodle shops, not as grand as Chi Kei or Wong Chi Kei, with small compartment seats and 2-3 long tables for 6 placed in the middle of the shop. There were reasonable space between customers, more comfortable than Tsim Chai Kee Noodles, for example.



Menu:

The menu was in Chinese and English. Other than a decent selection of noodles, they also serve a large number of traditional Chinese desserts. I believe their braised pork knuckle and red bean soup is also famous. In order to have a fair comparison, I ordered "prawn roe lo mien" and a separate bowl of wonton instead of the Wonton noodle which they're famous for.



Lean & Mean Noodles: I believe this shop also served bamboo-pressed noodles. The size was similar to the one served at Wong Chi Kei but they had more prawn roes here. Interestingly, oyster sauce was also included on the plate of noodles so you could mix it in with the noodles. I didn't really touch that as I found the prawn roes flavourful enough. Even more flavourful than the one at Wong Chi Kei and those served at Mak's Noodle.

I also added a few tablespoons of the lo mien broth to the noodles. This broth had a very pronounced, aromatic flounder and shiitake taste rarely found in other noodle shops. It had impact but less salty than those at Wong Chi Kei.

The noodles were slighter tougher than those served at Wong Chi Kei, similar to those at Chi Kei but thinner than both places. It did not have pronounced alkaline taste, which is good. It had a more subtle aftertaste than the assertive eggy taste of Wong Chi Kei noodles. Somehow I think the texture of the noodles here will suit Ja Chaang Mien very well (sweet, sour and slightly spicy sauce with shredded pork on a bed of egg noodles served on a plate without broth), perhaps even better than Wonton noodles.

HK$54, No complaints.



Wonton:It had about 10 wontons for HK$34, which is quite reasonable. The wontons had about 50% pork and 50% prawns balance. The minced pork inside each wonton was aromatic and had a very good pork taste. The shrimps had a crunchy texture, indicating it's freshness. The pork taste was not bad too.

However, what really stood out here at WIng Wah noodle shop was in fact the Wonton soup broth!

Compared with the lo mien broth, which had a strong shiitake aftertaste, the Wonton soup was a lot more refreshing. Even though the taste of the flounder was lighter than other shops I've tried, the balance between the flounder, Chinese chives and fresh spring onions was very good. The broth was really one of the best I've tried so far, it might have chicken broth mixed into it as well. I prefer this broth over Mak's Noodles, Wong Chi Kei, Chi Kei and Tsim Jai Kei.

Now I can see why Wonton Noodles is so famous here. The "quiet" noodles with character and texture should match very well with the "outgoing", refreshing, taste of the broth and the umami of the pork inside the wontons.

No wonder the name printed on their menu is not just "Wing Wah Noodle Shop" but "Wing Wah Wonton Noodle Shop"!



Recommended.

炸醬粗麵 - ZhaJiang minced Pork and Mushrooms and Chili, with Thick Bamboo Beaten Noodles - $50
This Cantonese Noodles Shop is one of the few remaing which still make their own noodles with a bamboo stick manually. It even received a mention in the Michelin Guide, deservedly so.

Not everything works here unfortunately - I love their noodles for springy texture and the eggy taste. Yet, their Wontons aren't too exciting at all as it's slightly too dense and often over boiled (usually reheating from par-cooked). And the soup broth is mostly about pork bone and prawn roes, without much of the flounder floss falvour..

The 炸醬 ZhaJiang noodles here are great however, with a great balance of sourness, hotness from chopped chili and the pork & mushroom strips, all not over-powered by the ubiquitous sweetness or tomato ketch-up sauce. 5/5 ! Definitely one of the best of this version in Hong Kong after several tries. Their Pork Knuckles are also decent. But I don't trust so much their Wontons and Desserts here though.

I rate here above 劉森記, 坤記 noodles wise, or even Mak's Noodles or the other 4-5 shops operated by their relatives easily. Within Hong Kong I still rate 佳記麵家 in terms of noodles, and there are a few in Macau and Canton which are on par with here. Where is the perfect shop out there anyway?

雲吞麵雲吞很新鮮,很大隻蝦,蝦肉很有咬感彈牙,雲吞內也有豬肉,湯底也很新鮮,有大地魚的味道!但麵有一種特別的味度,雖然吃落口感真的又彈牙又有咬感,軟硬適中,始終有點不習慣
.
紅豆沙紅豆沙也很好，陳皮味很清爽,使紅豆沙不會太甜,香香甜甜，果然很不錯.

很細很忙的小店，常有人排隊，Like!

Apart from their famous Sun jook noodles, they also have other delicacies such as the braised pomelo skin and bamboo mushroom soup, so I tried them both.The preserved ginger, coconut and duck egg was also interesting because the usual pairing is just preserved duck eggs and ginger but here they have coconut too.
I would have tried that but preserved duck eggs are too heavy if you eat too much.★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Pickled chinese radish:These pickled Chinese radish cubes were quite good as a palate cleanser.
They were slightly spicy as well compared to the ones at Lau Sum Kee in Sham Shui Po.
The radish was evenly pickled with a refreshing sour taste.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Braised pomelo peel with shrimp eggs:I felt that the sauce was too strong and it was too sweet and salty as well.
The top of the pomelo seemed a bit dehydrated as if it was reheated by the microwave.
The sauce surrounding the pomelo was really rich and had finely chopped dried scallops in it as well.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Bamboo mushroom with shrimp eggs:The bamboo mushroom was served in a soup with shrimp eggs sprinkled on top.
I tried the soup first and it was very viscous and similar to snow fungas soup.
They serve the complete bamboo mushroom with the delicate lacy skirt that hangs beneath the cap which is why the soup was really viscous because that part of the mushroom is slimey.I was quite impressed because not many places serve the whole bamboo mushroom and it was sand free as well.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★

◎ⓢⓤⓟⓔⓡⓢⓤⓟⓔⓡⓖⓘⓡⓛ◎ⓢⓤⓟⓔⓡⓢⓤⓟⓔⓡⓖⓘⓡⓛ◎
Price: $200
Service: OK
Service charge: no
Yummy factor: ok
Napkins provided: no
Toilets: no
Glass of water provided: tea was provided
English Menu: Yes
◎ⓢⓤⓟⓔⓡⓢⓤⓟⓔⓡⓖⓘⓡⓛ◎ⓢⓤⓟⓔⓡⓢⓤⓟⓔⓡⓖⓘⓡⓛ◎

曾經是米其林推薦的麵家﹐是每次香港之行少不了的指定動作﹐ 十一月再訪大失所望。
入門已覺人面桃花全非﹐連麵也變了質。 以前推崇的竹昇麵已失蹤﹐傳統雲吞麵
麵身應該爽及彈牙﹐顏色略近橙黃﹐ 雲吞要有一點豬肉味﹐ 現在眼前的麵色近白
黃﹐麵身淋﹐味丹。 價錢卻仍然高企。吃完還未出門﹐ 腳覺痕癢﹐ 難道被蟲咬﹖
價錢卻仍然高企。吃完還未出門﹐ 腳覺痕癢﹐ 難道被蟲咬﹖

永華是一間位於灣仔的老字號雲吞麵家, 雲吞麵不錯, 但個人覺得何洪記味道更香濃。而這裏的秘製蝦子柚皮是最叫我難忘的。

這裏有酸蘿蔔任吃, 這傳統環節看似少事, 但其實在不少人心中是加了很多分的。而且會做的麵店很少, 除這裏外, 據我所知只有何洪記和劉森記。

秘製蝦子柚皮，第一要讚的是柚皮一點澀味都沒有, 好! 任何有澀味的柚皮, 那管醬汁如何美味, 我都認為是不合格的。這柚皮雖其貌不揚，但放入口用舌頭一頂即化, 鮮味隨即四散口內。蝦子味香濃，還帶點像日式刺生豉油的香味及鮮味, 精采! 這蝦子柚皮雖然是全店最貴的項目, 但一想到那麻煩的工序和師傅的心機，便覺得物有所值!

鮮蝦雲吞麵，傳統雲吞麵做法，細細碗，麵擺放在頂，5粒雲吞在底，麵質與味道都不錯。

桑寄生蛋茶，甜度剛好。由始至終都不明白為何桑寄生茶要加蛋，但這就是傳统吧!

傳統老字號賣少見少, 香港是需要你們的, 加油!

自己一向喜歡麵食，不論中外，只要好味，就算山長水遠，總會忍不住跑一趟。特別是城中幾間老字號麵家，麥文記、劉森記、黃枝記、池記及永華，差不多每隔一星期，便會心癢癢的。

是晚，雖然是自己跟食友龍五兄的生日飯局，但早了點在附近閒逛，兩腳不期然朝永華走。

黃昏時段，晚飯太早，如果有點餓，一麵碗剛剛好；其實個人最偏好麥文記的出品，只可惜水準飄忽，而永華早幾年的麵條常帶點鹼水味，令自己光顧的次數直線下跌。但是店內有一款免費食品----醃蘿白，在坊間已經少之又少，只有幾間舊店提供，上環大牌檔水記、深水埗劉森記及永華麵家。雪白的蘿蔔粒，清新爽脆，又帶點辛辣，微酸的口感，令人食慾大開，所以每次光顧，至少會吃丟三份一瓶，既免費，又好味，吃得夠過癮。此刻，雲吞麵似乎已成了配角，竹昇麵條是用人手製作，柔韌而有彈性，咬落有嚼勁，湯底是用上烤過的大地魚、蝦籽及蝦殼，滿是濃郁的蝦香，也許有人認為份量太少，但雲吞麵是源自廣州西關大少，用來作宵夜，有一次跟鏞記甘老先生聊起，說有部份富貴人家，會澆上桂花蟬油來提味，實在令人神往；雲吞是傳統舊式規格，金魚散尾，一口一粒，蝦仁彈牙，看來已回復當年的水準。埋單不過$32，比起十五蚊碗大大粒「蝦餃」當然不同，但舊店已日漸減少，何況有難得的醃蘿白？值得大家來一趟吧!

No doubt about it, the egg noodles are good. They have a special chewiness that you will not find in most places. They are cooked a little longer than in some places (so have less 'bite') but do not go soggy at the end of the bowl. The broth/soup is also pretty good, though not the best I've had. The wonton is nothing special though, in fact rather disappointing. They are a little small and grey. The texture is rather dry, not plump as you would expect. However, I also had the BBQ pork noodles here, and they were better. So, pick carefully. The vegetables, broccoli with oyster sauce or dried shrimp powder, were cooked perfectly - still with plenty of bite. The price is a little high compared to places nearby, but worth it occasionally.

Around HK$36 for a bowl of noodles plus a similar amount for vegetables.

永華係2009米芝連,門面貼滿雜誌既訪問, 好有老牌小店風味叫左最出名既係雲吞麵,大概5分鐘就有得食了, 一黎到只見麵,原來雲吞都係底佢做既面不得不俾個讚佢,一點鹼水味都冇, 而且好爽口,係而家少數餐廳會整既竹升麵
對於唔好幼麵既我都覺得好食, 也算成功吧, 只係分量偏少

一碗有5小粒雲吞, 用料算新鮮,蝦食落去係爽口既, 仲係原隻蝦,配合一點點肉碎
皮薄餡靚!桑寄生蛋茶: 價錢偏貴,差唔多要$30一碗,味道不錯,係足料煲既,有藥材
但粒蛋係令人失望既,因為食落好"散",唔係想像中有彈性哥種,而且冇咩味