I stayed true to my passion for Chinese cuisine and ingredient development, constantly innovating and improving food quality.
Chan Kwok-keung
Such is the way of the humble noodle house like Lau Sum Kee Noodle, where the tradition of making bamboo pole-pressed noodles continues today. Adding the weight of an adult noodle maker to press the noodle dough, while allowing experience to take over on applying just enough force to create the perfect texture on noodles, involves both skill and passion.
His success story is every bit as similar to the popularity of dai pai dongs such as Oi Man Sang, which are preserving the techniques of the wok through the combined disciplines of science and art. Consistent practising perfects these skills, shown through a whiff of wok hei (breath of the wok) and the caramelisation of ingredients served piping hot — crispy edges on stir-fried potato with beef, or the crisp green chives with tender dried seafood in the Stir-Fry King, all familiar yet tough to perfect.
In the same instance, the appetite to keep consistency maintains the popularity of cha chaan tengs like Gold Garden Cafe, where noodles with beef satay continue to be a local favourite, or the best egg tart in the city sold out in every batch straight out of the oven, fast into the mouths of many with growing sense of satisfaction and appreciation. Don’t miss nearby gems like UMAI, Kam Ho, Hing Fat Noodle House, Greater China Club and Kung Wo Beancurd Factory for even more authentic Sham Shui Po flavours.
These passionate chefs are pushing forward and keeping good food traditions alive, and that alone has built Sham Shui Po’s authentic spirit.
Times have changed for culinary training for younger generation chefs. Being hardworking and true passion to train without taking short cuts are two crucial steps to the road of success.
Lau Ping-lui
