Founded more than 60 years ago, this old-time restaurant still makes its noodles from scratch — a real rarity in Hong Kong. Its third-generation owner, Lau Fat-cheong, carries on the family tradition of kneading dough with a heavy bamboo pole to create a firm and springy texture. Their wontons are freshly made and stuffed with prawns and pork; their crunchy radish pickles are crafted in-house to perfection. The restaurant’s signature lo mein (dry noodles) are served with a generous portion of dried shrimp roe to give a huge umami punch and offers the option to add multiple toppings.