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Lau Sum Kee Noodle
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.
Information on this page is subject to change without advance notice.
The Hong Kong Tourism Board disclaims any liability as to the quality or fitness for purpose of third party products and services; and makes no representation or warranty as to the accuracy, adequacy or reliability of any information contained herein.
Information on this page is subject to change without advance notice.
The Hong Kong Tourism Board disclaims any liability as to the quality or fitness for purpose of third party products and services; and makes no representation or warranty as to the accuracy, adequacy or reliability of any information contained herein.