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With over six decades of history, venerable noodle joint Lau Sum Kee makes its noodles with a bamboo pole resulting in more springy noodles.
Content provided by Time Out Hong Kong
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.
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Information on this page is subject to change without advance notice.
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