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Hong Kong has no lack of restaurants that specialise in noodles, whether you are looking for something hot and spicy to get you through cold winter days, something traditional for a nostalgia trip, or elevated takes on familiar noodle dishes that will allow you to appreciate the food through new eyes.
However, the most difficult part is knowing where to begin when it comes to delicious and exceptional noodles, especially when there are thousands of such restaurants and you are seeking an experience that’s off the beaten path. Here, we have scoured the city to uncover some of the best under-the-radar noodle shops in Hong Kong that deserve a Michelin star—but we’ll leave the judging to you.
You might have heard that several Hong Kong jazz musicians have live-streamed their gigs at Yuen Hing Lung Noodles (源興隆麵家), a quaint neighbourhood favourite that has called Sai Wan home for over 45 years. Distinguished by its jovial vibe and old-fashioned interiors, this eatery is frequented by locals for its classic Cantonese noodles with popular toppings, such as minced dace with tangerine peel ($40), signature cuttlefish tentacles ($40), braised “flower” shiitake mushrooms in oyster sauce ($40), and a speciality sweet-and-savoury zhajiangmian ($40)—Beijing-style fried sauce noodles made with a well-guarded family recipe.
Second-generation owner Paul So, the son-in-law of Yuen Hing Lung’s founder, is devoted to carrying on the family’s traditional way of making noodles, serving a steady stream of customers a genuine, authentic taste of the 1970s with high-quality ingredients. He is often seen dressed in a snappy outfit with a pair of sunnies propped on his head, greeting regulars with warmth and a nourishing bowl that elicits a feeling of comfort and home.
Yuen Hing Lung Noodles, G/F, 453 Queen’s Road West, Shek Tong Tsui | (+852) 2819 8269
Hidden away on bustling Pottinger Street, this hole-in-the-wall noodle shop is always bursting with office workers, who come for a taste of the best-selling minced pork and vegetable wontons ($49). Sam Tor Noodle (三多麵食) dishes up fist-size wontons paired with braised mushrooms and springy egg noodles swimming in a translucent, flavorful broth—a scrumptious meal to boost your energy and one of our personal favourites.
You will also find hungry diners slurping up Sam Tor’s signature goose intestine noodle soup ($43) or beef omasum tossed noodles ($53), which brim with thinly sliced gingers and scallions along with a dollop of homemade chilli soy sauce for a fiery kick. Both are equally delicious and worthy of a try if you are an adventurous eater!
Sam Tor Noodle, 30 Pottinger Street, Central | (+852) 2801 6352
Never judge a dish by its looks! For many years, both locals and tourists keep flocking to the blue-collar neighbourhood of Sham Shui Po to queue up for the flagship pork liver and beef noodles ($35) at Wai Kee Noodle Café (維記咖啡粉麵). Swirling in a murky broth with a lightly sweet and gingery flavour, this dish claims to be an undisputed champion of pork liver noodles. It’s rare to find a local eatery in Hong Kong opening three establishments in a row on the same street, but Wai Kee has been feeding a hungry crowd since its inception in 1957.
Its speciality kaya French toast ($13) is also highly popular. Wai Kee is a no-frills restaurant and the servers bring forth a no-nonsense attitude, but their commitment to quality and consistency is exceptional. Once you give the noodles a try, you will soon have an itch to return for another slurp of their ugly deliciousness!
Wai Kee Noodle Café, G/F, 62 & 67 Fuk Wing Street, Sham Shui Po | (+852) 2387 6515
An off-the-beaten-path noodle shop with over 70 years of history is hidden in the neighbourhood-friendly Tai Po Market food court. Named after the celebration of peace, Ping Kee Noodles (平記麵家) is one of the few remaining eateries that still makes its own jook-sing meen (竹昇麵; bamboo pole noodles) on an ancient workbench. Even the inimitable Anthony Bourdain was wowed by the unique taste and texture developed with this century-old technique.
Make sure you treat yourself to a bowl of their handmade shrimp and pork wontons ($40), delicately wrapped like golden fishes swimming in the fragrant broth with rich seafood flavour. You will also find a simple plate of jook-sing noodles sprinkled with dried shrimp roes ($33) beguilingly delicious.
Ping Kee Noodles, 2/F, Tai Po Market Complex, Heung Sze Wui Street, Tai Po | (+852) 2658 4567
Hidden inside the Lek Yuen Estate wet market in Sha Tin, this 60-year-old gem is probably the most colourful noodle shop in town, dazzling with recycled antiques and bric-à-brac craftily redesigned by the owner. At night, Shing Kee Noodles (盛記盆菜&盛記麵家) is a popular neighbourhood hotpot restaurant, but during the day, they serve budget-friendly Hong Kong-style noodles that remind diners of the taste of old dai pai dong dishes.
Simple delights, such as braised beef brisket noodles ($40) or shrimp wonton noodles ($30), are highly praised by locals, as they are cooked with an enormously flavourful chicken and pork bone broth. For 10 years, Shing Kee has been offering free noodles to the elderly on every sixteenth day of the Lunar month, an esteemed and caring gesture that connects them with the community not only through soothing food, but also heartwarming generosity. Shing Kee is certainly worth the hunt for foodies if you fancy slurping noodles in a unique atmosphere.
Shing Kee Noodles, Shop 5, Lek Yuen Estate Market, Sha Tin | (+852) 2692 6611
If you want to scratch your travel itch, Katong Laksa Prawn Mee offers a soul-nourishing bowl of laksa supreme ($104) that is regarded by Singapore-born Hong Kong food critic Chua Lam as “an authentic taste of home.” Its soup base—with a dense flavour and balance of salty, sweet, and spicy—is the best we have had so far in Hong Kong.
As no Singaporean laksa would be complete without blood clams, Katong ensures that every bowl is sprinkled with a handful of this heavenly delicacy that holds a special place in every Singaporean’s tummy. Also opt for the speciality dried prawn mee ($102) topped with shrimp paste chilli, fried shallots, and dressed with lard, alongside a small bowl of aromatic soup. We bet even Malaysians would say yes to these oh-so-good Singaporean specialities!
Katong Laksa Prawn Mee, G/F, 8 Ma Sha Street, Sheung Wan | (+852) 2543 4008
Hau Hing Noodle (巧興麵食店) is widely considered as “one of the three local treasures” in To Kwa Wan, best known for its palatable and incredibly affordable Beijing-style dumpling noodles ($36). Its menu is down-to-earth and simple, reflecting the nature of the small, family-run business.
Hau Hing maintains a specific principle in preparing the stuffing of the golden, nugget-shaped dumplings to maximise the texture of its fillings. Chinese chives are finely chopped and cabbages are thinly sliced before mixing with beef or other ingredients. Every bite represents the pure joy of tasting the art and science of cutting vegetables in Chinese cooking. Make sure you also try their pan-seared dumplings ($38) and don’t forget to pair them with Hau Hing’s handmade chilli bean sauce for a lip-smacking experience.
Hau Hing Noodle, G/F, Kar Shun Building, 7 Anhui Street, To Kwa Wan | (+852) 2334 9137
If the folks behind Netflix’s Street Food would embark on a culinary journey through Hong Kong, then Cheung Fat Noodles (長發麵家) must for sure be on their list for their famous homemade fish balls ($38), cuttlefish balls ($38) as well as signature soy and pork lard mixed noodles ($38). Rooted in a suburban side street in Sham Shui Po for over half a century, this stainless-steel open-air stall covered with green canvas is one of the last surviving street food stalls in Hong Kong and preserves the traditional spirit of local dai pai dongs.
Cheung Fat’s home-cooked chilli oil sauce is so insanely delicious that some patrons simply cannot resist the temptation to sneak them off for back home! If you want an authentic dai pai dong experience with the kitchen staff rendering pork fat or chopping carp fish meat near your table, this place will not disappoint.
Cheung Fat Noodles, G/F, 14 Yiu Tung Street, Sham Shui Po | (+852) 2777 2400
A self-proclaimed “chief eating officer” and wine aficionado, Jericho is a hodophile with an adventurous soul. Wanderlust has led her to different parts of Asia and North America. She is passionate about exploring amazing eateries and believes one of the best ways to connect with people and discover interesting life stories is by sharing a delicious spread of food. When she is not binge-watching Netflix in her PJs, you’ll find her visiting art shows and exhibits, reading books, playing vinyl records at home, or taking an easy sunset hike.
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