Thanks to Chef Wah's temporary closure for renovations, we found ourselves going back to Ho To Tai for wanton mee. Lunch at 11 am is a good time for brunch, way before the crazy lunch crowds step foot and we get a table right at the entrance - where I can people watch.
This time, I was bent on trying the dishes that the Michelin jury were served before they accorded HTT their much coveted star.
Noodles tossed in shrimp roe may look like nothing but this was abso-burp-lutely so delicious! Lard can work wonders and so can hand made noodles yet two together creates a dish worth calories, distance and definitely the wait. Shrimp roe, looking completely like miniscule beads are bursts of great flavour with these noodles.
A plate of blanched greens can be this unforgettable. I do not usually rave about a plate of greens but this is worth a try.
Back to basics for the purist - the broth is a killer on its own and those noodles. These days noodles are scissors cut or possibly not hand made and never once had I attempted a noodle slurp that lasted so long I nearly choked to death.
That being said, the bestest noodles with enough spring in every bite, having to choose between soup and dry is tough work.
My meal gets interrupted by this divine intervention of prawn wantons. Each wanton is wrapped around a ball of minced pork and prawn so fresh, I would never want to eat instant dimsum ever again.
Twice as good as the first visit, we left without any of their dried noodles. I wish I had the space and time to cook the fresh noodles if ever I get them though.
The 'hood is a bustling one too, one that shows the other side of Hong Kong as the hubba says - a side that is less glitzy and glamourous and a touch of the real Hong Kong. Plus, the Ping Shan Heritage trail is but a station away, just in time to burn some of the calories from the meal.
Ho To Tai Noodle Shop
No.67, Fau Tsoi St
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