Best of the best wonton noodles in Hong Kong- Wing Wah Noodle Shop

This is the treasure map of the best wonton noodles in Hong Kong that UPL (Uncle Princess Leo) carries in his wallet. UPL only goes to these 3 places! The literal translation for wonton (dumplings) is “swallowing a cloud”, and are known as hun tun outside of Guangzhou. Wontons fall under the same category as noodles because wonton wrappers are made using the same dough as egg noodles. The noodles in wonton soup are usually egg noodles, however, noodle stalls usually have a variety of other types of noodles available.

Wonton noodles may seem simple, but it’s usually the simple things that are the hardest to perfect. Hong Kongers love their wonton noodles and revere the dish as part of Hong Kong cuisine. The perfect combination of springy noodles, aromatic stock and fresh filling for your wantons makes this dish one of life’s simple pleasures. That’s 3 components to perfect, miss out on perfecting one and it brings down the level of the dish.

I was fortunate to try 2 of the 3 places listed in UPL’s list and managed to find another wonton noodle place that was highly recommended by locals. Had to split this post on Wonton Noodles up into 3 parts as each of the stalls I visited are marvellous in their own right and have other specialties.

These are the best 3 wonton noodle stalls that I visited during my stay in Hong Kong:

  • Wing Wah Noodle Shop (Wan Chai)

  • Freedom Noodles (Causeway Bay)

  • Ho Hung Kee Congee and Noodle Wantun Shop (Causeway Bay)

Wing Wah Noodle Shop

Like a true local, UPL led the four of us out that night straight to Wing Wah Noodle Shop at the Wan Chai district with ease. Being in the presence of someone who not only takes their food seriously but to the Iron chef level can be very humbling. Entering Wing Wah Noodle Shop was such an experience for me. There is so much pride in what they do so well that there are huge photographs at  the front and interior of the shop.

The articles explain the simple process of making egg noodles by hand using bamboo (which are called Chok Xing noodles). This also  creates a sense of mystery as all the articles and posters obscure the view into the interior of the shop from the street. I suspect that it could also be for ‘hiding’ the goings-on of kitchen from the prying eyes of their competitors…

Wing Wah’s front kitchen moves with efficiency and the basic setting at Wing Wah is a true tribute to the idea that if you do something that you are really passionate about, all the bells and whistles do not matter. It also shows that the best food can be found in the most simple of surroundings.

Wing Wah has a bilingual menu (ok no, the menu doesn’t speak, but you know what I mean), which was really helpful for me even though I knew what I wanted.

We ordered and K and A insisted that we try the free home-made pickled radish condiment which was available on each table for guests to help themselves to. Wow, it was a real appetiser, not too sour with a tinge of sweetness and just a little bit of heat from the chilli. I’m happy to report that I ate that all ;)

There was silence at the table when our food came. The aroma of their stock hit me first and I was not disappointed. Wing Wah’s wontons definitely have the “swallowing a cloud” effect. With the smoothness of the wonton wrappers followed by the burst of flavour when I bit into the wonton, it left me wanting more. The noodles were QQ, (QQ is a colloquial HK expression for springiness) cooked to perfection and had a real bite to it. And their stock complemented the whole dish, not too overpowering and very balanced. Wing Wah also adds roasted pork oil to further intensify the flavour of the dish.

But that’s not all that Wing Wah is good for! Their fish and beef ball noodle  soup is very tasty and hold just enough bounce to the fish and beef balls. My sister was very pleased with her choice.

Last but not least, Wing Wah is also famous for their traditional Chinese desserts, our top pick is their hot Red Bean Puree. Even I, a non red bean puree fan was converted. ATFT has a fantastic recipe that you can make at home. When red azuki beans are soaked overnight,  simmered for a really long time with mandarin peel, rock sugar and have heaps of lotus seeds, the result is like how grandma used to make it. The Chinese red bean dessert is usually more watery, but Wing Wah’s red bean puree held just enough balance for it to be smooth, flavoursome with the lotus seeds adding a nice texture contrast.

I’m interested to know what you remember most about what your grandma or mum cooked when you were young?

Wing Wah Noodle Shop

89 Hennessy Road, Wan Chai, Hong Kong

Tel: 852 2527 7476

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  • http://www.maameemoomoo.com/blog Maameemoomoo

    Hmm.. MOST ah?? Hmmm.. seriously????? ^_^

    Fried drumstick – done to perfection. Better than KFC!

  • http://www.michelle-chin.com Michelle Chin

    HOLY SCHMOLY, THE WONTON NOODLES LOOK SO DELICATE AND CRUNCHY!!!!!!!

    ARSDGHHWOEIWOIEJFWIOEJTWEIJR!!!!!

    I want to eat wantan noodles now. :(

  • http://www.honeyandsoy.com honeyandsoy

    Lol, a couple more months and you’ll have your hearts content!

  • http://www.honeyandsoy.com honeyandsoy

    yum, did she marinate it? trying to imagine how heavenly it’ll taste ;P

  • Lorraine @ Not Quite Nigella

    hehe I feel like I know your Uncle Princess Leo very well! But you knwo I am kind of imagining him looking like the Uncle Leo in Seinfeld :P

  • http://intolerantchef.blogspot.com InTolerant Chef

    I love wontons and (rice) noodles. I know if they’re not done right it’s so disappointing. Hmmm… my mum wasn’t a confident cook, she used to boil eggplants for dinner, they would be soggy and grey. It took me years to get past my predjudices and discover their silky yumminess

  • http://anediblemosaic.com Faith

    I’m dying for a bowl of noodles now! Your description was amazing!

  • http://www.honeyandsoy.com honeyandsoy

    Lol Lorraine, actually he looks like a skinnier, tanner and higher forhead version of chow yeun fatt ;)

  • http://www.honeyandsoy.com honeyandsoy

    Oh no, I’m glad you love eggplant now. It’s my absolute favorite too!

  • http://www.honeyandsoy.com honeyandsoy

    Thanks Faith, it’s so hard, when I was writing the post I was reliving my salivation all over again.

  • http://footscrayfoodblog.blogspot.com Ms Baklover

    I love UPL’s list!! That soup looks righteous.

  • http://footscrayfoodblog.blogspot.com Ms Baklover

    I love UPL’s list!! That soup looks righteous.

  • http://www.honeyandsoy.com honeyandsoy

    Lol, UPL is very embarressed with all the publicity, I can just see the red working up the side of his ears! Hmmm, Ms Baklover, the soup was very yummy…8)

  • Why UPL??

    !!!!!!!ARRRGGHHHH, i am going for wonton noodles later, with a dash of red vinegar and hot chili oil…perhaps a small side dish of roast bbq pork. UPL!!!!!HOw did I ever deserve this name??

  • http://www.honeyandsoy.com honeyandsoy

    Hi UPL! ” I call him UPL(Uncle Princess Leo) due to him being particular about how he consumes his food. He’s very particular about the temperature of his food, so as to avoid food poisoning. However, due to my Asian heritage, I want to also respect him while teasing him, hence UPL.” Heeehee…

    Hmmm, making me hungry now..

    Soy

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  • Heidi – apples under my bed

    Amazing. Cant wait to try this place out. Thankyou!!
    Heidi xo