Winza

The food that I was longing for prior my trip to HK were curry fish balls on skewers and wonton noodles. This bowl of wonton noodle soup was from Sam Yik (please correct me if my romantization of Cantonese isn’t right), at one of the corridors in Tai On Estate in Sai Wan Ho, Hong Kong. The wonton looks wonderful as the flour pastry is semitransparent and the prawns haven’t been crushed into prawn paste, like what my mum does for her restaurant here in melbourne. Most importantly, these wontons were not frozen before it was cooked, so that the freshness is preserved. The egg noodles are generally thinner and sharper compared to the ones seen in Melbourne and they have more elasticity when you eat it. The soup had a moderate savoury taste, although not as strong as the ones you would get in Vietnamese Pho. Despite this, it is best not to drink too much of the soup as it will make you even more thirstier. These noodles are also best served with chilli oil if you wanted to add an extra spice to it. You’d get about four pieces of wontons per serve, which is about two-thirds of what they serve in Melbourne, but $10 for it is a good deal.

This entry was posted on Tuesday, February 28th, 2006 at 17:00 and is filed under photo/travel, Food in HK. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.