Noodles are a main diet in the world. According to the historians, China started to make noodles in the Han Dynasty (200BC). The early references to noodles in the ancient documents as different names of cakes. Now many countries make distinct kinds of noodles but all are soft and mushy. Only the Cantonese egg noodles are exception. They are as fine as silk, smooth and springy.
The Cantonese noodles originated from the area of Canton (Guang-zhou) and are made with a bamboo stick (as a pivotal mechanism to compress the flour mix). The golden era of noodle eatery was in 1920-1930 when Canton was rapidly developing. The best noodle masters were from Hua-yuan.
The founder of this shop, Wong Wun Chi, learnt the skill from a famous Hua-yuan master in 1940 in Canton and opened the first shop in SheLung in 1946 with immediate success. He then opened the first shop in Canton in 1951 and later moved to Macau in 1959 to the premises in Rua de Cinco de Outubro. During 40 years of stable environment in Macau, he was not satisfied with the traditional skill so, enhanced it to the higher level by carefully selecting quality ingredients. This famous shop was twice selected to perform their unique skill of noodle making with a bamboo stick for the Portuguese President in his official visits to Macau.
The shop is now entering the third generation, still keeping to the tradition.
The Wonton Noodle in soup or in oyster sauce is a must-try while you are visiting
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