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2018-08-05
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永華麵家 (English name: Wing Wah Noodles Shop) has been here for 68 years. A small noodle shop, it seems like all the other noodle shops throughout Hong Kong except for one thing. They are one of the few shops that still make their wonton noodles by the age old tradition of using a long bamboo pole to make the noodles. It's hard work, sitting on a pole while you bounce up and down to make egg noodles found in bowl of wonton. Years ago, many shops made their noodles this way. But the younger generat
Wing Wah will be one of them. The owner is too old to go on. The younger generation doesn't want to pick up the reigns. And so, after 68 years, it will close at the end of August. Recommended by Michelin, it was not that guide book that brought me here. It was the first foodie I ever encountered, my father, who took me here. As he explained the process and to seriously appreciate this small bowl of noodles. To him, this wasn't just a bowl of noodles to fill the stomach and move on. To him, this was a bowl of sublime perfection for its simplicity and deliciousness. After that day, I returned. Usually on his birthday and just have a bowl. That has been seven years. After hearing it was closing, I went one more time for a bowl.
I guess many other heard it was closing. The usually quiet shop was super busy. Each table was full and when I left, a small queue had formed. Many people around me were first timers. A few asked what did they serve. Many were taking photos.
Located in Wanchai, right across from Southern Playground, the restaurant is small and very old fashioned looking.
Menu is in English and Chinese. There is no 10% service charge. They are your typical wonton noodle shop, serving wonton noodles. braised beef brisket and even pork knuckle (which is really good as well).
They make their own pickled radishes. These are always very sour but super crunchy.
I ordered a bowl of wonton noodles ($44). My usual order. You get a total of 5 wontons in this small bowl.
The noodles are clearly the star. A lot more hard than other places, the noodles are darker in color as well. It's super al dente with no starchy after taste.
The wonton skin is thin with a brownish tinge. I assume from the flour they use. They use the traditional way of half pork and half piece of shrimp per dumpling. Different than other places that have changed it up by giving you more shrimp and less pork. The filling was savory sweet. The shrimp was fresh and firm.
The soup is also delicious. Using a traditional method of pork bone, dried flounder and shrimp shells, the soup is bang with flavor. The broth is clear and not heavy. Fragrant and not oily. You can tell it was cooked for hours to produce this amount of flavor.
It is still one of the best wonton noodles in town. It may look simple, but so much work was done to create this. One can only appreciate and thank them for creating something so wonderful. Something that I was lucky enough to try and savor. Sad it is closing. Sad that another craft will be lost to modern technology. And so ... goodbye Wing Wah. Good bye to the past.
張貼
