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Wing Kee Noodle @ Sugar Street, Hong Kong

12:00 PM , 0 Comments

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车仔面 is one of those dishes that has defied the test of time and emerged as one of the nostalgic dishes. They are so popular, there's even a wiki page on it!  In the past, these were sold by sellers on carts hence its tongue in cheek name - cart noodles. To think I thought they were eaten mostly by rickshaw riders. 

Anyhow, I first ate it in Singapore, at Maxwell market no less and it was just a starchy broth with yellow noodles soaked so long, I might as well drink it all down. Slurping is not the least bit necessary. 

Wing Kee is a stone's throw away and it looked busy all the time, the number of people streaming in and out had to be a testimony of the good food they do. 

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We ordered one to share between both of us with toppings of radish, beef tendon and pork neck. The broth is made from sweet bean paste which gives it a lingering sweetness and the noodles were quite an odd combination here. Somewhat pasty and unlike the usual texture of egg noodles, these were more like beancurd noodles. 

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Not exactly my idea of a great eat in Hong Kong though the crowds seem to think otherwise.

Wing Kee Noodle

27A Sugar Street

A foodie born to eat, shop and travel. Forced to work.

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