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2017-04-15
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For those who have yet to try dried shrimp roe liberally coated on springy egg noodles, it is something akin to a prolonged mouthgasm. The flavour, despite the largely crustacean association, is far from being fishy or tangy – instead, it works in a more subtle manner: slowly sleeping through, elevating each bite just a little, only making itself known when you find yourself staring at an empty plate five minutes later.The restaurant itself is pretty established in the district, and while I got
The restaurant itself is pretty established in the district, and while I got the beef with dried noodles ($42), I heard people ordering their soup dumplings and braised pig trotters. Of course, I'm sure that the side dishes are to your picking, for the star is clearly their noodles. There is a soup and dried/tossed option. For the latter, it might be a tad too dry if you were to start digging into the powered plate straight, so take some time to properly toss the noodles with all the saucy goodness from the meat and even add a spoonful of their soup (comes free with the dried order).
The beef tendon portion is generous, and while the meat might be a little tough around the edges, the salty sauce is perfect to balance out the dried roe. I don't think the shrimp roe itself has any strong flavour profile (other than being a condiment that enhances, like salt) so you'll definitely need a savoury note that complements it well.
I was surprised to find out that they didn't serve any storebrewed drinks, but being the start of another humid season, any chilled can drinks would be good in the moment. If soda and canned drinks are not for you, consider bringing your own water bottle. Like I mentioned, this is a traditional Hong Kong food hallmark and they clearly cater to both the locals and tourists very well. It is very simple fare done very, very well 🤗
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