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2011-05-07
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Apparently this noodle joint has quite a history behind it and I am ashamed it took me all this long to try their famed noodles. I am not a big fan of Chinese egg noodles because more often than not they contain strong alkaline flavor which I hate so much! However, the type of noodles they specialize here is the so-called Jook-sing noodles (竹昇) which somehow has very little alkaline flavor, was it my lucky day? Either they use very little or I was lucky? Anyhow, Jook-sing (竹昇) or bamboo noodles
To start with it was the sliced omasum (牛柏葉) with goose intestine. Taiwanese has a special terms to describe the texture, the word is QQ or what I like to refer to as firm to the bite. The sliced omasums were black because no bleaching was done, black is the original color of it. A light dip into the chili sauce made it a great appetizer.
The Chinese shrimp roe dry noodle (蝦子撈麵) was as good as I was informed. The fact that it had very little alkaline flavor to it added many points already. Shrimp roe flavor was rich but not as rich as the one I had in Macau (will post soon). Apparently you can order different sort of combination with the dry noodles, mix with wontons, beef briskets or whatever you fancy on the menu.The wontons were pretty boring when compared with the noodles. In the other hand, I quite enjoyed the soup likely because it was not as strongly seasoned as many other places. By no means bad, just that I rather order another dish of Chinese shrimp roe dry noodle.
Likes:
- texture of noodles, firm to the bite (or QQ) without the alkaline flavors which I truly hate.
- sliced omasum (牛柏葉) with goose intestine: I am a big fan of both items so perhaps slightly bias towards this dish. It was such a simple dish that
Dislikes:
- quite a long queue all the time!
- boring wontons
Original Blog with more Pictures: http://www.jasonbonvivant.com/2011/04/lau-sum-kees-noodles-hong-kong.html
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