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| Warakuen 和楽園 in Ureshino, Japan, decked out for the New Year |
Showing posts with label tofu. Show all posts
Showing posts with label tofu. Show all posts
Friday, June 10, 2016
The best rice I've ever had - Warakuen, Ureshino Onsen, Saga
Thursday, June 30, 2011
Noodles, liver and tofu - A mini Sham Shui Po food crawl
Inspired by Jason's post on Lau Sum Kee, one weekend, Jen and I went to Sham Shui Po, western Kowloon, just a little further west from Mong Kok.
The morning before we were due to meet, I trawled Openrice and the wider internet for tips on where to go - because we weren't gonna go all the way out there* just for a plate of noodles!
*ok, it's not that far - very convenient by MTR actually.
So I drew up a crappy map (I would have printed a Google map, but I don't have a printer at home... is that weird?) and wrote the names down in my kindergarten-Chinese handwriting and set off.
Lau Sum Kee
48 Kweilin Street
Lau Sum Kee is known as one of Hong Kong's last remaining wonton noodle shops that still kneads their dough using a huge bamboo pole.
How it works: there's a huge bamboo pole on a lever of sorts that goes above a table. Dough is put on the table, under the pole. The noodle maker rides the pole and bounces on it rhythmically to flatten out and knead the dough. (However I say it, it sounds scandalous, but trust me, it isn't. Or don't trust me and watch the Youtube video above.)
[edit: thanks to Miki in the comments below for reminding me to say that you can't actually see anyone doing this at Lau Sum Kee - well, at least we didn't when we went... Also, another place that supposedly does bamboo noodles is Wing Wah in Wanchai. The noodles there are less bouncy and more pasta-like though, and similarly, I never see no poles.]
The morning before we were due to meet, I trawled Openrice and the wider internet for tips on where to go - because we weren't gonna go all the way out there* just for a plate of noodles!
*ok, it's not that far - very convenient by MTR actually.
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| My Sham Shui Po "map", if you could call it that. How about "Artist's Representation of SSP"? |
Lau Sum Kee
48 Kweilin Street
Lau Sum Kee is known as one of Hong Kong's last remaining wonton noodle shops that still kneads their dough using a huge bamboo pole.
How it works: there's a huge bamboo pole on a lever of sorts that goes above a table. Dough is put on the table, under the pole. The noodle maker rides the pole and bounces on it rhythmically to flatten out and knead the dough. (However I say it, it sounds scandalous, but trust me, it isn't. Or don't trust me and watch the Youtube video above.)
[edit: thanks to Miki in the comments below for reminding me to say that you can't actually see anyone doing this at Lau Sum Kee - well, at least we didn't when we went... Also, another place that supposedly does bamboo noodles is Wing Wah in Wanchai. The noodles there are less bouncy and more pasta-like though, and similarly, I never see no poles.]
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