Restaurant

In the 1940s, the founder opened a shop on Enning Street that made noodles with duck eggs and flour only. Nowadays, his successors honour this heritage and make everything like in the olden days. In the signature shrimp wonton noodle soup, bite-sized wonton packed with springy shrimps come in a clear broth flavoured with dried plaice, dried shrimps and yellow chives. The blanched noodles tossed in lard, another must-try, are simple but addictive.