Literally translated as 'Cart Noodles', this dish was sold by street vendors operating from push carts in the '50s. Customers chose from variety of ingredients, including pork, chicken innards and different kinds of meatballs, to go with hor fun or noodles. Brisk business has see Wing Kee evolve from a street vendor to one with its own shop space. Today, its menu offers congee as well as different types of noodles, and food-lovers are drawn here for its nostalgic ambience.
Beef balls, cuttlefish balls, fish skin, fish balls, fish dumplings, pig's blood jelly...there are more than 20 ingredients to choose from. You can pick two, three or four ingredients to go with rice vermicelli or thin rice noodles, in beef or clear broth.
Besides traditional cart noodles, they have added many new creations to the menu, including Cuttlefish Head in Gravy and Chickin Wings in Gravy. For the latter, only the smooth and tender end of the wing, which absorbs the sauce better, is used.
Succulent Cuttlefish Head in Gravy (HK$17)
The Chicken Wing in Gravy (HK$17) use only the end portion of the chicken wing, where the skin is most chewy
Cart Noodles, with two ingredients at HK$17, three ingredients at HK$21, four ingredients at HK$25, and an additional HK$8 if you add a topping of fish skinTELPHONE: 852-2576-3688
OPENING HOURS: 11am to 10:30pm (closed on first 3 days of CNY)
DIRECTIONS: Causeway Bay MTR Station, Exit F
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