![](https://cdn.sanity.io/images/ul272611/production/11bfd4fcc519a174a8e88e55f94fd45402679233-1310x978.png?auto=format&q=90)
Handmade noodles ... with a bamboo pole
![](https://cdn.sanity.io/images/ul272611/production/70f712b39ef0a2e4bf0d94eba233a9fa98ad0605-1000x484.jpg?rect=258,0,484,484&w=600&h=600&fit=max&auto=format)
![](https://cdn.sanity.io/images/ul272611/production/b97134f575d586f58a3658a9c395b64bc69717a6-1000x459.jpg?rect=271,0,459,459&w=600&h=600&fit=max&auto=format)
![](https://cdn.sanity.io/images/ul272611/production/7a48bbf476b7b90da03433df7d7e045a823d76e5-1000x582.jpg?rect=209,0,582,582&w=600&h=600&fit=max&auto=format)
- 48 Kweilin Street
- Open daily 12nn -1am
- +852 2386 3533
Bamboo noodles
Here they still make noodles by hand… with a little help from a pole!The noodle maker basically bounces on a huge bamboo pole for about two hours to give the noodle dough the right consistency….
Favourite local lunch joint
Lau’s egg noodles are a firm local favourite. Thanks to the large quantities of duck eggs used in the recipe, the noodles have a beautiful natural shine and is more al-dente than regular machine-made noodles. This traditional method has travelled a long way.It was owner Lau Sum Kee's grandfather, a street vendor from Guangdong who moved to Hong Kong in the 1950s and set up a small noodle cart in the streets of Sham Shui Po.
The bamboo noodles have a beautiful natural shine and are more al-dente than regular machine-made noodles.
Our pick
People flock here for the noodles with shrimp roe 蝦子撈麵 and the Wonton noodles 雲吞麺.Both are excellent value at HK$40 per bowl.