At Wong Kee, noodles, wanton skin, meat and chilli – in fact, everything is made in-house. They are demanding on high quality and believe the dishes must always be value for money. Food must not only taste good, but well presented too.
When you think of Wong Kee Noodles, think plump and big wantons, generous portion of kailan paired with homemade chilli, crunchy whole egg noodles with in-house roasted char siew.
They have 3 different flavoured/coloured noodles that are made using all-natural ingredients – eggs, flour, spinach, and tomatoes (tomato flavoured noodles is one of Master Wong Wai Keung’s own creation) – with less alkaline water and no preservatives, making the dishes healthier, fresher and even tastier. One of their signature dishes is beef brisket noodles, a menu item that is hard to find these days. Wong Kee’s beef brisket noodles are cooked with more than 15 different spices and stewed for hours.