Though the traditional way of making the noodles for wonton noodles is to make them by hand and roll them out with a bamboo pole, almost no one actually does that anymore. It’s a time-consuming affair, and if a machine can do it almost as well with a fraction of the effort, what do you expect? Time marches on.
But of course, there are always going to be a handful of people who take the time to do it the right way. Enter: Kwan Kee Bamboo Noodle, a restaurant that’s been hand-rolling their noodles since 2010, and who have been recognized by no less than the Michelin guide (their article on the restaurant has some interesting info on the noodle-making process).
They have a variety of noodle-based dishes, but their specialty is wonton noodles in soup.
Clearly, their skills go beyond simply making noodles; this was, hands-down, the best bowl of wonton noodles that I’ve ever had.
The noodles themselves, obviously, are great. They have an amazingly hearty, chewy texture despite being very thin.
Everything else about the bowl is top-notch as well. The soup is subtle, but has a surprising amount of depth, and the shrimp wontons are delicious. The shrimp itself has the perfect texture, and the flavour is superb. Even the wrapper is great – usually the wontons in this particular dish feature a slightly mushy wrapper, but not here. There isn’t a single element that’s off.
Location: 1 Wing Lung St, Cheung Sha Wan, Hong Kong
How to find it: There’s no English on the sign, so be on the lookout for a yellow sign with red text. They also advertise their inclusion in the Michelin guide, so look for the Michelin Man.