The shop is not on a prominent spot of the old residential district of Cheung Sha Wan. When I entered in the morning I was greeted politely to start with, quite to my surprise with these sorts of eateries which cater for the hoi polloi.Set meals are available throughout the day, I ordered one which included a Bamboo noodle with wanton and minced fish (deep fried), a poached water spinach with fermented bean paste, and a cup of hot milk tea. The waiter asked whether I would like to have some chilli paste.Start with the triangular minced fish deep fried, it tasted fresh with a spongy texture, though I would like it with thicker and more chewy skin. The wanton is disappointing. The shrimp in the filling, though looked fresh was not tasty. A tiny bit of minced pork could be seen but not tasted. All being packed so tightly together that no soup or air could be found within the filling, which I think is so essential for the savoury of Cantonese wanton. Worst still, the wrapping where it was kneaded together formed quite large a dough which was coarse and hard in texture, as shown in the photo above under the filling. I would say it was inferior craftsmanship not up to par with the superior quality of the Bamboo noodle. The Bamboo noodle, which hails being produced with a man riding and jumping on a thick bamboo stick which kneads on the dough, which mechanical action enhances the elasticity and chewiness of the noodle. I think it is the star of the shop, comparable in quality to any well known noodle manufacturer I've ever tasted in town. It was elastic in texture, not even trace of smell and taste of alkaline. On the contrary, wafts that were full of enticing fragrance of fresh egg, fantastic! The wonderful Bamboo noodle is on sale in box set of 3 dried noodle cakes. Before saying goodbye, I was given two $5 coupons for my next visit expiring this month. Good noodle, good service, and comfortable environment, only to avoid the Wanton dumpling next time.