It’s no secret that Wing Nin Noodle has been a fixture in Hong Kong’s dining scene since its establishment in the 1950s. Boasting three branches in town, this restaurant is known for its excellent selection of traditional ingredients and noodles that captures the essence of Hong Kong flavours. Whether it’s the chive dumplings, beef tendon, pig intestines or chicken wings, everything here is freshly made and skillfully executed with the finest cooking techniques. Don’t forget to pair your bowl of noodles with their signature milk tea! It boasts a silky-smooth texture and will leave you with a rich, lingering taste.
Hong Kong s uni enthusiasts will be pleasantly surprised to learn that these spiny shellfish can be found right in our own backyard. The Sea Urchin Breeding Centre in Sai Kung s Leung Shuen Wan is a rather official name for a typical dai pai dong built on a concrete platform that juts into the sea, though its wares are some of the freshest possible sea urchins found anywhere in the city.
Offered only between the months of March and May, the sea urchins are hand-harvested by a diver from nearby rock pools and served individually for HK$38 per piece, or as part of 10-person set lunch (HK$400 up). The latter includes dishes like sea urchin in steamed egg white, sea urchin and seaweed spring rolls, and sea urchin fried rice, alongside Cantonese classics like stir-fried clams with black bean sauce, and sand ginger chicken.