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Michelle Wong

We walked into Bao Noodles in Tsim Sha Tsui, a place that, according to the proclamations on the wall, serves noodles with “heart” and “sincerity”.
The restaurant offers four different soup bases:original, pepper, hot and sour, and hot and numbing. The menu states that the broth is cooked with fresh pork and chicken bones and vegetables using the traditional Han method.
The menu also boasts about its handmade noodles and offers wide, thin, rough and medium.
We went for a bowl of pork cartilage handmade wide noodles with sour and spicy soup (HK$69).
 


The flat, wide noodles were al dente and delicious with the broth, which would have been too strong on its own. The pork had a good balance of fat, meat and cartilage.
We recommend that diners be courageous when choosing the level of spiciness, as we picked the lowest level and it was close tobeing too mild. You need to eat fast as the noodles quickly become overcooked and mushy in the hot soup.

Next, we had the sliced beef handmade thin noodles with pepper soup (HK$56). The noodles, which look like ramen, had the same problem of losingtheir texture quickly and the soup was too salty although it had a rich aroma of pepper. The beef was only average.
Disappointed with the soup noodles, we tried cold noodles with shredded chicken with medium noodles and spicy and numbing paste (HK$52). Without soup to make them soggy, the narrow and flat noodles were able to retain their texture and tasted delicious with the sesame and spicy dressing. The portion was big, but the dish was hard to share with others as the long noodles were not cut. We enjoyed the shredded chicken despite its slight roughness, but by the time we finished the dish, all we could feel was numbness on our tongues.
Chicken wings with chilli sauce (HK$38) was a failure because the oil tasted like Chinese medicinal oil, while the meat was too salty. After we all tasted it, nobody touched the dish again.

We ended our meal with dumplings. The pork and spring onion house-made dumplings (HK$53) were in a northern Chinese style served without soup. The pork filling was fresh and bouncy while the spring onions added flavour. Wrapped in a thick layer of house-made flour skin, then dipped in some Chinese black vinegar, the dumplings were a good balance to all the spices we had.


Bao Noodles, Park Hotel, 61-65 Chatham Road South, Tsim Sha Tsui, tel: 5476 1245. Open: 11am-11pm.


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Bao Noodles in Tsim Sha Tsui: handmade noodles ‘served with heart’ for less than US$9

Cold noodles with shredded chicken at Bao Noodles in Tsim Sha Tsui. Photo: Michelle Wong

Sliced beef handmade noodles at Bao Noodles, Park Hotel, 61-65 Chatham Road South, Tsim Sha Tsui, Hong Kong, 2019.[18JUNE2019 100- FOOD]SCMP / Michele WONG

The interior of Bao Noodles at Bao Noodles, Park Hotel, 61-65 Chatham Road South, Tsim Sha Tsui, Hong Kong, 2019.[18JUNE2019 100- FOOD]SCMP / Michele WONG

Pork with Scallion dumplings at Bao Noodles, Park Hotel, 61-65 Chatham Road South, Tsim Sha Tsui, Hong Kong, 2019.[18JUNE2019 100- FOOD]SCMP / Michele WONG

Pork cartilage handmade noodles at Bao Noodles, Park Hotel, 61-65 Chatham Road South, Tsim Sha Tsui, Hong Kong, 2019.[18JUNE2019 100- FOOD]SCMP / Michele WONG

Chicken wings with chilli sauce at Bao Noodles in Tsim Sha Tsui. Photo: Michelle Wong

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Stewed eggs at Shanghai Noodle, Shop F9, G/F, Parkes Mansion, 1-11 Parkes Street, Jordan, Hong Kong, November 23, 2018. 23NOV18[15MAY2019 FOOD 100-]SCMP / Michelle Wong

The interior of Shanghai Noodle in Jordan at Shanghai Noodle, Shop F9, G/F, Parkes Mansion, 1-11 Parkes Street, Jordan, Hong Kong, November 23, 2018. 23NOV18[15MAY2019 FOOD 100-]SCMP / Michelle Wong

Spicy pork and bamboo  at Shanghai Noodle, Shop F9, G/F, Parkes Mansion, 1-11 Parkes Street, Jordan, Hong Kong, November 23, 2018. 23NOV18[15MAY2019 FOOD 100-]SCMP / Michelle Wong

Lion's Head meatball at Shanghai Noodle, Shop F9, G/F, Parkes Mansion, 1-11 Parkes Street, Jordan, Hong Kong, November 23, 2018. 23NOV18[15MAY2019 FOOD 100-]SCMP / Michelle Wong

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Lifestyle

Food & Drink


Bao serves house-made noodles in three sizes, mixed with one of four soups, as well as dumplings and cold noodles
Be bold when choosing your spice level, and eat the noodles quickly before they get mushy. Cold noodles were a better choice



Bao serves house-made noodles in three sizes, mixed with one of four soups, as well as dumplings and cold noodles. Be bold when choosing your spice level, and eat the noodles quickly before they get mushy. Cold noodles were a better choice.


Where to eat in Hong Kong

Food and Drinks

Bao Noodles in Tsim Sha Tsui: handmade noodles ‘served with heart’ for less than US$9

Bao serves house-made noodles in three sizes, mixed with one of four soups, as well as dumplings and cold noodles Be bold when choosing your spice level, and eat the noodles quickly before they get mushy. Cold noodles were a better choice

Bao serves house-made noodles in three sizes, mixed with one of four soups, as well as dumplings and cold noodles

Be bold when choosing your spice level, and eat the noodles quickly before they get mushy. Cold noodles were a better choice