This restaurant is famous for their Cart Noodles (车仔面) and Fried Instant Noodle (炒丁面). However, what really caught our taste buds was their Crispy Roasted Goose (脆皮烧鹅). Try not to go there too late as there are limited number of gooses roasted each day!

Location: 21C Soy Street, MongKok, Hong Kong (view Google Map)
Directions:  Mongkok MTR Station Exit E2
Tel: 852-2780-2629
Opening Hour: 24 Hours

Eat your way around Hong Kong:

Are these the so-called ‘Exploding Beef Balls’ in the Stephen Chow comedy The God of Cookery? Rumour has it that the scriptwriter was inspired after tasting Lok Yuen’s Beef and Fish Maw Balls. “We were the first to offer this and now everyone calls this dish the ‘Exploding Beef Balls’,” says the owner of Lok Yuen.

Beef is the main ingredient in the Beef and Fish Maw Balls. Pepper and garlic are added for taste after removing the tendons from the beef, and they also help to obscure any fishiness.

The Four Treasures Noodles is ideal for those who wanted to try everything, as it consists of six types of meat/fish balls in handmade fi sh noodles. The Fish Dumplings contain dried sole and dried shrimp, and goes very well with the beef and pork bone soup which is simmered for more than 10 hours.

Recommendations

• The Fish Dumplings (HK$23) are completely made of fish, including the dumpling skin. With six types of ingredients, the Four Treasures Noodles (HK$23) is a good choice for first-time patrons who want to try a bit of everything.
• Be careful when you bite into the Fish Maw Beef Balls (HK$27), as the steamy broth may scald your tongue.
• The Fried Fish Skin (HK$11) of the yellow eel improves the taste of the soup.

Only the “Exploding Beef Balls” (aka Beef and Fish Maw Balls) is worth a try!

Location: 11 Fa Yuen St, Kowloon, Hong Kong (view Google Maps)
Directions: From Mongkok MTR Station Exit E2, walk along Nelson Street until you arrive at Fa Yuen Street, turn right and walk on.
Tel: 852-2384-0496
Opening Hours: 9am to 3am

Eat your way around Hong Kong:

Mak’s Noodle has over 100 years of history, and three generations of the family have devoted themselves to ensuring the freshness of their broth and top quality of the wonton skin and fillings. And this dedication is apparent in every mouthful of their noodles.

The soup base is prepared every morning with shrimp, ground flounder and pork bones. Those who prefer a milder taste should make it a point to go before 3pm, while those who love a richer broth should dine after 6pm, when the flavours have had time to emerge.

Besides the toothsome broth, this restaurant is also known for its special noodles. Unlike commercially available noodles which are made with chicken eggs, Mak’s uses duck eggs, which impart a different fl avour to the noodles. They are especially delicious paired with saltwater prawn dumplings.

Recommendations

• Prawn roe and a blend of seasonings sprinkled on top of dry noodles lifts a simple dish ( HK$38 ).
• The meat strips in the signature Fried Sauce Noodles ( HK$38 ) taste like beef bak gua.

The Prawn Roe noodles and the Fried Sauce Noodles really tasted great! Never had such good noodles in my life! The Wanton tasted great too! Definitely a must try!

Location: 77 Wellington St, Hong Kong Island, Hong Kong (view Google Map)
Directions: Central MTR Station, Exit D1 & D2
Tel: 852-2854-3810
Opening Hours: 11am to 8pm
(closed on the first three days of Chinese New Year, Mid-Autumn Festival, Dragon Boat Festival and Winter Solstice)