It was 1:20 pm and I hadn't even had breakfast yet (just lots of Yixing-brewed suk (ripe) bo lei) so I headed out with fishball noodles on my mind. I'd spotted a few places that I suspected would have good, handmade fishballs a few days ago, so I made a beeline for them.
Before I got to the place I intended to get my meal from, I noticed another noodle place with an English menu card. I decided I was too hungry to proceed when I saw mention of wontons--a good shrimp wonton, to me, is about as good as it gets. I went in and was offered a seat, but said I wanted to get some noodles to go. I got a bowl of wonton with the flat rice flour noodles (ho fun) and 'dumplings' with regular oil noodles, as well as the requisite choi sum. I had no idea what was in the dumplings, but I decided they were worth a shot.
While waiting, I noticed the place had "Noodle Expert" in its name. I usually take that kind of thing with a grain of salt, but I also noticed a bucket with flour on the sides of it. Did they make their own noodles?
They took quite a while getting my order ready, which was tortuous since I was starving. Headed straight back to the office and hit the switch on the kettle. Brewed up some more bo lei and gave my new Yixing some TLC in the form of ruby-colored bathwater.
Well, this place definitely makes their own noodles. The dumplings were shrimp with a tiny strip of black fungus in each one.
Amazing! Handmade noodles, wontons and dumplings for the price other places charge for much worse food!
Here's the bowl of wonton mein with some of Ying Kee's Supreme Pu Erh. The Yixing definitely brings out more flavor from the tea. I was a bit disappointed that the new teapot dribbles, but I realize why Marshal recommended it now. It may have one hole without a 'strainer' and it may dribble when pouring, but the quality of the clay is excellent, and that is really what matters most.
Drinking my locally-made lunch and drinking my locally-stored bo lei, I am truly happy to be here in HK.
Teaisme: this is for you.