Tracked on 1 list across 1 authority.
Since 1956, this branch (and the original shop around the corner) has been packed with customers buzzing in and out. The third generation of the family business still kneads the noodle dough with a bamboo pole, just as it used to be done, for that springy texture. Wontons are made on site with whole prawns and pork; even the crunchy radish pickles are made in-house. Try the signature tossed noodle with shrimp roe and braised beef brisket and tendon, too!
Lau Sum Kee (Fuk Wing Street) appears on 1 of the lists Mouga tracks, and written up on 1 more. Here's the full trail, dated and linked to each source.
