Video
2-min walk from Exit D2, Sham Shui Po MTR Station
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Telephone
23863583
Introduction
One of the “Shamsuipo Best 3”, Lau Sam Kee must-try dishes include Shrimp Roe, Jook Sing and Beef Stomach, and the Picked Radish on the dining table is the unforgettable side.
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Awards and Titles
MICHELIN Bib Gourmand (2023-2024)
Opening Hours
Today
12:30 - 22:00
Mon - Sun
12:30 - 22:00
Above information is for reference only. Please check details with the restaurant.
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This noodles eatery is located in Shum Shui Po with two outlets, one in Fuk Wing Street and the original shop at Kweilin Street. It has been a popular place for both locals and tourists. Now managed by the third generation, they still insist to prepare their own noodles by the traditional method of kneading the dough by sitting on a bamboo pole and jumping up and down.Arriving to the Fuk Wing Street branch on a Sunday afternoon there is already a queue outside. But without waiting too long we can get our seats. Here everyone will share table, and I guess around one-third is tourists from mainland China, but I also hear there are some visitors from Singapore too.We order the Dried Shrimp Roes Stirred Noodles with Beef Brisket and Tendon 蝦子牛腩牛筋撈麵 ($46). There are plenty of dried shrimp roes scattered on top of the noodles, with the beef brisket and tendon very tender and soft, with deep flavours. However, the highlight is definitely the noodles, with a good chewy and bouncy texture, but not tough on the bite. It is fantastic, and no wonder is their signature, and I applaud the owner continues to stand firm to make these noodles in the traditional way.I also order Dumpling with Soup 招牌淨水餃 ($34). The dumplings are fairly big in size, freshly made daily as we see a staff busy doing that on the side. The dough is thin and soft, with the pork and shrimp fillings seasoned well and very delicious. Together with the tasty broth prepared, it is another must-order in my opinion.With a couple of soft drinks, the total bill on the day is $150, very reasonably priced. While the décor or service is ordinary, this is in many ways a gem that we should continue to treasure and nourish in Hong Kong, especially the craft of the bamboo pole kneading.
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