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2014-07-12
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One of the biggest problems I have is that when westerners and Chinese Americans look at food in Hong Kong, they seem to be unable to look past dim sum, typhoon shelter crab, and even Hong Kong cafe fare. Maybe, just maybe, they may think about won ton noodles, but suddenly they are so caught up in chasing after the perfect won ton, wanting roasted flatfish themed broth, and Rapunzel golden hair strand egg noodles, that they suddenly feel disillusioned by the whole thing.But part of the reason n
One of the biggest problems I have is that when westerners and Chinese Americans look at food in Hong Kong, they seem to be unable to look past dim sum, typhoon shelter crab, and even Hong Kong cafe fare. Maybe, just maybe, they may think about won ton noodles, but suddenly they are so caught up in chasing after the perfect won ton, wanting roasted flatfish themed broth, and Rapunzel golden hair strand egg noodles, that they suddenly feel disillusioned by the whole thing.But part of the reason noodle shops get a bum rap outside of Hong Kong, is just mostly lack of understanding, and people who are not as adventurous.
Truth be told, there is really nothing wrong with an oldie but goodie shop like Ho To Tai.
Their broth and noodles taste very different from the competition, and in some cases will not meet the criteria of the won ton noodle nazi's or extremists.
Yuen Long has in the last few years, become a major heaven for traditionalist foodies. So for me venturing so far north from Hong Kong Island side (which was a huge obstacle 2 to 3 decades ago), is now just a matter of a 30 to 40 min easy sacrifice of getting on the right train, and then walking 10 to 20 minutes.
When real estate is gobbling up people's lives (and food culture), it is refreshing to still find pockets of places that still seem untouched by tourists (and ahem..."free roaming folks"), and places that still seem stuck in time, yet continuing to deliver traditional eats despite the state of inflation.
Definitely not your average Michelin recommended shop. This noodle shop with no other branches (dine in that is), remains steadfast in its committment to quality and approach.
If there are other locations listed on openrice, they are just outposts for selling dried noodles. I kind of regret not picking up a pack or two to bring back to the USA as gifts.
In short, the prawn roe lo mein was one of the more unusual and interesting variants I've had during my Dec 2013/Jan 2014 visit to HK. The prawn roe they use is far more fragrant compared to Wing Wah or Lau Sam Kee. The noodles I think are not bamboo pole, but are very tasty and have a unique texture that is hard to explain...and don't come across as dry like Lau Sam Kee. I can totally understand why people's noodle preferences are very specific and varied in Hong Kong, simply because everyone approaches the same dish differently based on technique, ingredients, and preparation. But still a pleasure nonetheless.
Sadly I was only at Ho To Tai for just the prawn roe lo mein and had no room to try other noodle preps. But I still found the experience overall very enjoyable, and almost reminded me of having Cantonese egg noodles many years ago when I still lived in HK.
Michelin recommended or not, this is definitely one of the better egg noodle shops around, despite what "experts" are saying or disagreeing with.
张贴
