Lau Sum Kee Noodle House at Sham Shui Po is famous mainly for two things: ‘Ha Zi Lou Meen’ (Dried Shrimp Roe Noodles) and their succulent homemade ‘Sui Gao’ (Dumplings). There aren’t many places in Hong Kong that still serve this noodle, which explains why Lau Sum Kee is highly frequented despite being small and cramped. Their competitive pricing is also another reason for their popularity, with noodles priced only between $20 to $40.
Here’s their signature noodle in its simplest form – just noodles seasoned with lard, sauces and topped with lots of dried shrimp roe @ $30.
If you travel along Jalan Loke Yew frequent enough you will notice Hung Kee restaurant, an old institution many claim to serve one of the best Wantan Mee in KL. Now that’s a claim I heartily disagree with. First of all, do know that your noodles are prepared by foreign workers (nothing personal against them, but you ought to know) while the locals only take down the orders.
For no reason, here’s a photo of wooden chopsticks.
I find the roast pork here quite terrible, soggy and tastes somewhat old. The hand-made noodle on the other hand is not bad, thinner than the usual with a nice bouncy texture but honestly nothing fantastic.
Chan Meng Kee Noodle House is probably the busiest eatery in SS2. The shop lot they are occupying now used to be operated by Ho Weng Kee, another famous (more often regarded as more superior as well) Wantan Mee seller that had relocated their business to Lot 10 Hutong.
Since making an appearance on Astro, many of my friends and colleagues have patronized Chan Meng Kee – all wanting to have a taste of their ‘legendary’ char siew that was so highly promoted in the show.
I will be honest here, the noodle (RM5.50 small, kind of expensive for the portion) itself is springy and good with a nice lard fragrance while the char siew is delicious. So taste wise it is definitely a notch better than what you will find at the normal food courts.
But the amount of time we spent waiting for this plate of noodle to arrive is simply not worth it. We had 40 minutes to observe the kitchen’s operations and found that all the noodles are cooked plate by plate, which is a good thing if consistency is considered – bad if you can’t handle the waiting time.