Wing Kee Noodle Cart Noodles

Cart Noodles At Wing Kee Noodle. Originally peddled as a peasant food on street food carts, the cart noodle’s humble origins began back in the 1950s. They were known to be staple food of low cost, meant to be afforded by the average man. With the disappearance of carts from the streets and rising hygiene standards, these cart noodles have also migrating into shop spaces.

Although this humble noodles soup dish is no longer food just for the “poor man”, it still maintains itself as a bowl of noodles that is chockfull of ingredients for a low price – Hong Kong’s standard of low, of course. Wing Kee Noodles (Sugar Street) is an establishment known for traditional cart noodles, and is one of the popular must-eats in the Causeway Bay area.

Locals love cart noodles for the mix-and-match factor and Wing Kee offers a wide array of toppings and different noodles that you can customise your preference to. As it is a tedious process to prepare these ingredients individually, there are only a handful of popular establishments to go to for a cart noodles craving.

Topping items like the beef brisket takes hours to prepare. Also, it requires some skills to prepare intestines, tendon and tripe – something that Wing Kee does well. Be prepared to be crammed in a corner, sitting on a rickety wooden stool and sharing a table with as many people as they can fit in that spot.

In other words, it is an eat-and-go place. Toppings include fish slices, pork, wontons (safe choices) and pig’s blood, small intestines (more adventurous). There are altogether 6 different noodles options to choose from. My fav toppings are the rarest types eg pig blood, pork skin, and chicken wing tip. Like all other soup noodles dishes, cart noodles scream thin yellow noodles (similar to curry mee, but slightly thinner) for me. I always choose this noodle option.

Wing Tip

Oh, and please go for their squid tentacles as a topping as well. For summer, the vege condiment in the soup is usually tongchoi (fancy canto word for kangkung), but since it’s ‘winter’ still, they gave us watercress (saiyeong choi).

The soup base for Cart noodles is unique to HK. Just like pork noodles is unique to Malaysia. Wing Kee Noodle is highly recommended if you’re after an authentic (still remaining) HK experience.