Today, the free Chinese newspaper am730 ran a double-page spread special on the Japanese noodle culture with 2 articles: one written by a Chinese and one written by a Japanese who is fluent in Chinese. The special has some interesting photos and the 2 articles are both well written. And it provides the perfect opportunity for us to talk about a few noodle places in Hong Kong.
Inaniwa Udon Nabe
If you want to know more about tsuke udon, especially in relation to Inaniwa udon nabe, there is a fairly detailed discourse in openrice.com with the link as attached here. But as explained in the am730 article today, "tsuke" noodle was first developed for "ramen" in Tokyo in 1955 and it is still mainly a way reserved for serving "ramen". Wikipedia article in Japanese here.
Suffice to say, this shop made a damn good bowl of Japanese udon. But then if you follow the cooking instructions of the udon you get from Japanese stores here, you should get a decent shot of making a good bowl of cold udon as well. Guess the harder part is to get the sauce or the soup right.
The surprise was actually the sausage which came twirling inside a sizzling hot plate. Well worth going just for that. Delicious!!
Shop 2002, 2/F, Elements, 1 Austin Road West, Tsim Sha Tsui
G/F, St Francis Street 33, Wanchai. Tel: 22940426
鼎泰豐 Ding Tai Fung
麥兆記 Mak Siu Kee Wonton Noodle
Perhaps the best traditional thin egg noodle in Hong Kong. You can feel the "bounce" on the noodles. But the wonton 雲吞 here are not as good, but the beef tendon and brisket in chu hua sauce is very tasty. Photos to follow, if we get them.
Electric Road 74B, Tin Hau.
If you fancy making your own wonton noodle, you can get fresh wonton skin and fresh egg noodles here. Photos and recipes to follow.
G/F, Tai Wo St 4, Wanchai.