Tsuen Kee Noodles
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A classic Hong Kong dish is fish ball noodle soup. In Wan Chai, I ate at a famous one. Sitting on old stools, I quickly ordered the house specials. The compilation combination is a good order. Fried won ton, fish ball, and fish skin won ton are served in a lightly flavored soup.

My favorite is the fish skin won ton. The nutty notes from fried fish skin whet my palate.
I also ordered a separate plate of fried fish skin. One bite, the crackle of the fish skin just brought me back to my child hood days. Diners who enjoy the texture of fish skin will tend to like fried fish skin.

My tender beef tendon with fish skin won ton served with white flat noodles was a great order as well. An order of refreshing soy bean cooled the palate.

When eating in Hong Kong, noodle houses just like these will give tourist a good sense of the local people. Be ready to share tables with strangers during crowded hours.

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