Handmade noodles ... with a bamboo pole
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.
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.