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2013-05-02
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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 unlikel
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!
题外话/补充资料：
〔重覆發了的食評。不好意思!)
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
