In Hong Kong, the noodle house is as ubiquitous and classic as the American diner.  Most menus are simple: noodle soups, steamed rice with spare ribs, simple leafy greens and it’s comfort food.  I am counting down the minutes until my plane lands in chaotic, Las Vegas-lit, Hong Kong so that I can be reunited with a steaming bowl of wonton noodle soup.  Traditionally, the noodles were made by beating dough with bamboo sticks to heighten the noodles’ elasticity.  Although this method of noodle-making has essentially become extinct, freshly made noodles in Hong Kong are still held to a toothsome standard.  The perfect bowl of wonton noodle soup has a light and savory broth, hearty toothsome yellow noodles, and wontons that are house-made and made with a combo of fresh shrimp and ground meat.  And of course, fresh scallions and cilantro to top.  If you are a condiment person, red vinegar is the traditional choice.


I cannot wait to explore Hong Kong again.  It’s a city of controlled chaos, rich food culture and electric energy.  What you see on the surface is only the beginning.  There are winding alleyways of street vendors.  There are giant bustling dim sum halls inside of sterile looking high rises.  You would never know to go there unless someone told you about it first.  And some of the absolute best food is found in the food court of shopping malls, a place where Americans generally associate with fast-food chains.  So, cheers, Hong Kong, to reminding us to never judge a book by it’s cover!

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