劉森記麵家 (桂林街)

Logan S. Y 4 months ago

One of those places that reminds you how satisfying a proper plate of noodles can be without making a big fuss about it. The stirred noodles with shrimp roe are the must-order here — great on their own, but even better when paired with beef brisket, tendons, wontons, or whatever combination suits the appetite that day. The beef brisket and tendon are both braised until wonderfully tender and full of flavor, with spices that feel balanced rather than heavy-handed. The pork knuckles with fermented red beancurd were tender too, though they could have used a little more punch in the seasoning. The auntie servers are friendly, the place is clean and efficient, and the pricing feels very reasonable for the quality.

Clement Chan 4 months ago

I usually eat here once or twice when I visit Hong Kong even before it was made famous by Anthony Bourdain. In general, the noodle is very good, cooked to al dente but not undercooked like some other noodle places. The braised beef brisket is tender and tasty but the wonton is just so so in my opinion. Service is quick as expected but seatings are tight and uncomfortable.

Paul Hugentobler 4 months ago

Went to one of my favorite districts in Hong Kong, Sham Shui Po. It’s not full of slick high rises and designer dressed people, but rich in traditional Hong Kong heritage, especially the food. One of my favorite restaurants there is Lau Sum Kee Noodle. This time I had the stirred dry noodles with fish roe and beef tendon. I also ordered a Coke Zero in the bottle. The noodles were delicious and the beef tendon so soft. The bottled Coke tastes so much better than the can. I was the only gweilo in the restaurant which was packed. If you want the real deal, go to Lau Sum Kee Noodle.🍜 Bon appétit 😋

Amm Hongskrai 4 months ago

I came to try this place after seeing it featured by a well-known YouTuber, who highly recommended both the dry and soup versions of the braised beef noodles. On my visit, however, I ended up ordering two dry noodle bowls: * Dry Noodles with Braised Beef, Tendon, Offal & Tobiko – The noodles were excellent, with rich and flavorful braised beef and tendon. The offal was fresh, clean, and well prepared, while the tobiko added a fun texture and extra layer of flavor. * Dry Noodles with Braised Beef, Tendon & Extra Fresh Beef – Again, the noodles were great, and the braised beef and tendon were deeply flavorful. The fresh beef seemed lightly marinated before being quickly blanched, giving it a very enjoyable texture. Another nice touch was the condiments available at the table—roasted chili paste to add heat and pickled radish to help cut through the richness, both of which complemented the meal very well. To be honest, I really loved this place. I already enjoy this style of braised beef noodles, and the restaurant executed it exceptionally well. If I ever have the chance, I’d definitely return. A quick tip: this is a very popular local spot, so expect a fairly long queue. Also, f

Brian L Edited 4 months ago

The prawn roe noodles with beef briskets/tendons was one of the most delicious dishes I had in Hong Kong. The brisket sauce was already amazing on its own but the prawn roes added another layer of umami flavour. I also tried the prawn roe in the soup noodle form but I made the mistake of not constantly stirring the soup. So the noodles were relatively bland compared to the dry noodles. I ended up finding all the prawn roes at the bottom of the bowl but I drank all the soup to make sure every last roe was consumed. Service was rushed as the waitress stood next to us and applied pressure while I was reading the menu. And surprisingly, they did not do coffee/tea, only canned and bottled drinks.