Lau Fat Cheong, owner of Lau Sum Kee Noodle 劉森記麵家 🍜, began helping his father's noodle stand when he was 11. There aren't many restaurants in HK that make their noodles from scratch, let alone bamboo noodles 竹昇麵 the traditional way. Fat Cheong and his two younger brothers pride themselves in keeping family tradition, the way his grandfather has always done since started the business in 1956.
Although their signature dish was dry noodles with shrimp roe 🦐, I wasn't a fan of the saltiness or fishiness so we settled for the usual, wonton noodles and sui gao in soup. The noodles were rather enjoyable, a lot firmer and more chewy than Kwan Kee 坤記's but also exhibited much more alkalinity, which made it taste less natural 😶. Wonton were tiny and I also didn't think much of the bland soup.
Normally I would prefer sui gao due to the crunchiness of bamboo shoot and black fungus but not this time 😣. The, otherwise very juicy, pork and shrimp dumplings 🥟 were were strangely folded into big logs, and because of the shape and size, most of them had already broken in half before I even touched them. Bamboo shoot aroma was so dominant that its fermentation overpowered everything else. Did they forget to wash it 😑? Not the best dumplings, flavourless soup, and noodles were very much inferior to those of Kwan Kee.
. 👅 Shrimp Dumpling in Soup
. 👅 Noodles w/ Shrimp Wonton . 🏠 Lau Sum Kee Noodle 劉森記麵家
. 📍 48 Kweilin St SHAM SHUI PO
. 🕚 11.30am - 9.30pm
. 💸 HKD 32 👉 AUD 5.8
. 💭 ❎