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2008-12-12
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It would be rare to see me eat on the streets of HK, but I had to try this Taiwanese oyster noodles. The last time I had it, was in some Taiwan style restaurant in Wanchai, the portion there was small, and I just couldn’t get enough of it.Luckily, the weather is not so hot these days, nice and breezy, perfect for eating out in the streets, but the only downside is that being located on the corner of a busy MK road, there is so much car fumes and dust, but anyway, just had to try.It is good that
Luckily, the weather is not so hot these days, nice and breezy, perfect for eating out in the streets, but the only downside is that being located on the corner of a busy MK road, there is so much car fumes and dust, but anyway, just had to try.
It is good that you can pick other ingredients in your noodle, although oyster noodles is the signiture dish in Taiwan, you have pay extra for the oysters here.
Other optional ingredients include: Baby oysters, scallops, clams, prawn, pork intestine, crabmeat, sausages etc.
The basic ingredients are grounded garlic puree, pork intestines and coriander.
For mine, I chose oysters, baby scallops and clams, and I had all the basic ingredients except for the coriander. I also added some vinegar and chili radish from their condiments bar.
Anyway yummy yummy, tasted like a thick soup filled with noodles all over, and the occasional oyster incorporated with the zing and tanginess from the chili radish and vinegar.
It reminded me of the fake sharks fin soup, but even better, because there are many variations of the fake sharks fin soup, and different standards everywhere in Hong Kong.
But so far, there is no other place that can compare to this, being fast food and delicious!!
I also tried the winter melon tea, no extra ice was added, so it was pure melon tea, for me it was slightly sweet.
I will definitely be back, well at least during the winter, or frequently if they open up in a food court.
张贴