There’s
something about the wonton noodles in Hong Kong that’s better than our options
in Toronto. While stopping in Wong Ming Hee for lunch, their owner offered a
hypothesis to my observation – they use fresh noodles made with eggs (rather
than other binding agents) so they don’t have to add gan suy to them to give the noodles a springy consistency.
That additive alters the taste of the delicate noodles.
Of
course, she warned, this does mean their boiled seasonal vegetables, in this
case Chinese broccoli ($16), isn’t as crisp. It’s true, but the sizeable
portion makes up for it.
Wong
Ming Hee’s brisket noodles in soup ($33) was delicious – the beef tender, well
seeped with flavour, and incorporating an even marbling of fat. The broth arrives
hot and just salty enough to pair with the aforementioned springy egg noodles.
It’s
much better than the squid and fish balls noodles in soup ($33). The squid
balls are floury while the fish ball’s consistency a bit to bouncy for my
taste. They get better as I leave them in the broth, which isn’t as flavourful
as the brisket; maybe they need to be cooked longer.
While
Wong Ming Hee doesn’t grace any travel guide lists of must-try noodle places, I
was more than happy with their brisket noodles and not having to wait, even
during the lunch hour rush. They were also one of the friendliest casual dining
places we visited, the owner even asking if we wanted an extra bowl of broth
when she saw ours was half depleted. A great find for stopping at after a walk-through
Kowloon Walled-City Park.
How To Find Them
Location: Kowloon, Hong Kong
Address: 80 Kai Tak Road
Address: 80 Kai Tak Road
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Gastro World's Grading System
- Anything under 5 - I really disliked and will never go back
- 6 - decent restaurant but I likely won't return
- 7 - decent restaurant and I will likely return
- 8 - great restaurant that I'd be happy to recommend
- 9 - fantastic restaurant that I would love to visit regularly and highly recommend
- 10 - absolute perfection!
Is That It? I Want More!
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