A Taste of Tradition: Hong Kong’s Iconic Cheung Fat Noodles
Nestled in the narrow alleys of Sham Shui Po is Cheung Fat Noodles, an iconic 65-year-old street stall that is renowned for its homemade fish balls, squid balls and soy sauce-braised dishes. Though simple in appearance, its timeless flavors and culinary tradition have garnered a loyal following of locals and travelers alike.
Opened in 1958, Cheung Fat Noodles is one of only two street stalls left in Sham Shui Po that features vintage metal shutters. Run by second-generation owners, Cheung Fat Noodles retains its traditional Hong Kong-style dishes and cooking techniques. Despite its modest decor with retro fixtures and tile floors, it offers a nostalgic diner experience.
The stall’s pride and must-try dish are its signature homemade fish balls and squid balls. Made fresh daily from eels and squid, they have a uniquely springy and tender texture. The fish balls burst with the sweetness from the eels. The squid balls have a satisfying chew with the addition of water chestnuts.
Another popular dish not to be missed is the soy sauce-braised noodles. Though simple in looks, the alkaline noodles are coated in an umami-packed sauce made of soy sauce, lard and stock that is not too oily or salty. The homemade chili oil with diced shrimp adds an extra burst of spice and seafood aroma.
At wallet-friendly prices, Cheung Fat Noodles serves up authentic flavors and culinary tradition in its homemade fish balls, braised dishes and soy sauce noodles. It offers a taste of Hong Kong’s nostalgic diner culture in its retro but cozy space. A perfect blend of tradition and taste makes it worth a visit.
A Stall of Living Heritage: The Story of Cheung Fat Noodles
Cheung Fat Noodles has been in business since 1958 and is one of only two street stalls left in Sham Shui Po that features vintage metal shutters. Run by second-generation owners, Cheung Fat Noodles retains its traditional Hong Kong-style dishes and cooking techniques. Despite its modest decor with retro fixtures and tile floors, it offers a nostalgic diner experience.
Stepping into the stall is like stepping back in time. The metal shutters open up to a compact kitchen with an open facade, where you can see the lively scene of chefs preparing dishes over a hot wok stove. The dining area features casual bench seating topped with checkered tablecloths. Framed newspaper clippings and food photos line the walls, featuring pictorial records of Cheung Fat Noodles over the past decades. Though simple and no-frills, the retro aesthetics give the diner a lot of old-school charm.
The menu at Cheung Fat Noodles has largely remained unchanged since its early days. Third-generation owner Chan Pak Keung continues running the stall with his father and uncle, retaining traditional recipes and cooking techniques. Everything is made in-house from scratch, from the fish balls and braised meats to the chili oil and soy sauce. This commitment to tradition and homemade quality has built Cheung Fat Noodles’ reputation and loyal following.
Despite its long history, Cheung Fat Noodles remains open from 10:30am to 2:30am daily, serving up hot bowls of noodles and rice to customers from all walks of life. Thanks to its consistent homemade flavors, reasonable prices and nostalgic ambiance, Cheung Fat Noodles with its retro metal shutters has secured its place as an iconic Hong Kong street stall. It is a taste of Hong Kong’s culinary history in every steaming bowl of fish ball noodles or soy sauce-braised pork rice.
Fish Balls or Squid Balls: A Tender Tale of Two Seafood Spheres
The stall’s pride and must-try dish are its signature homemade fish balls and squid balls. Made fresh daily from cuttlefish and squid, they have a uniquely springy and tender texture that gives them a satisfying bite.
The fish balls are made from fresh eels, which are deboned and hand-minced before being shaped into perfectly round balls. They burst with the natural sweetness from the eels, complemented by a subtle savory flavor. Wrapped in a translucent sheath from the starch and egg white, the fish balls have an irresistibly soft and silky texture.
The squid balls are made from a blend of squid and water chestnuts, which provide a juicy crunch in every bite. They have a slightly chewier and meatier texture than the fish balls. The savory squid flavor is enhanced by frying the squid balls until golden brown, which also gives them a crispy crust.
A standard bowl of fish ball noodles or squid ball noodles comes with about six to eight balls, though some customers frequent more. The balls are usually served in a light broth, but can also come dry with a side of Thai chili sauce for dipping. Watching the fish balls or squid balls get ladled into the broth, their perfect spheres seem to float and bob in the soup as if ready to pop with seafood sweetness. It’s easy to see why these homemade morsels are worth lining up for.
Paired with strands of al dente egg noodles or a bowl of rice, the fish balls and squid balls are must-orders for any first-timer at Cheung Fat Noodles. They capture the essence of this veteran street stall’s culinary tradition and nostalgic charm with every bite.
A Saucy Affair: Soy Sauce Noodles That Nourish the Soul
Another popular dish not to be missed at Cheung Fat Noodles is the soy sauce-braised noodles. Though simple in appearance, the alkaline noodles are coated in an umami-packed sauce made of soy sauce, lard and stock that is not too oily or salty.
The egg noodles are perfectly al dente with a slight chew. They are tossed in a sauce made from reduced soy sauce, lard and chicken stock that has been double-boiled for hours. The result is a complex and multilayered blend of savory, sweet and meaty flavors that coat each noodle strand without being greasy. Diced shrimp are also added to the sauce, giving the dish a subtle seafood aroma.
Homemade chili oil accompanies the dish, with crushed chilies, shallots and dried shrimp infused in oil. Adding the spicy chili oil brightens the flavor of the soy sauce-braised noodles. The heat also helps to cut through the heartiness of the dish, allowing you to consume more spoonfuls.
A standard order comes with a generous portion of noodles and sliced roast pork, though beef, chicken or duck can also be added. The sliced meats provide a pops of protein in every other bite. Mix everything together for a fusion of broth-soaked noodles, sliced meats and aromatics—the epitome of comfort food at its best.
Simple yet packed with homemade flavors, the soy sauce-braised noodles capture the heart of Cheung Fat Noodles’ cooking. Using only a handful of quality ingredients, it transforms what is seemingly basic into something memorable. With its harmonious blend of sauce, meats and chili oil coating silky noodles, every spoonful nourishes both the body and the soul.
Some Porky Business: Braised Knuckles with Fork-Tender Flair
To complete the meal, order a side of braised pork knuckles. The pork knuckles are cooked in a blend of fermented bean curd, spices and stock until fall-off-the-bone tender.
The pork knuckles are first marinated in a mixture of fermented bean curd, garlic, and spices to absorb lots of flavor. Then they are braised in stock for hours until the meat becomes lip-sticking sticky and the fat has rendered down. The result is a rich and savory dish with intense umami flavor.
A standard order comes with two pork knuckles cut into halves, basted in a thick and glossy soy gravy. The braising liquid has reduced and caramelized around the knuckles. Bite into the tender meat and a sticky chewiness comes through, still attached to the bone. The meat strikes a balance of fat and lean parts, with the fat providing a jelly-like wobble. Underneath all that savory goodness, the natural pork flavor remains clear and not gamey at all.
Though usually served as a side dish, the braised pork knuckles also go well with a bowl of rice or the egg noodles. Place the knuckle over your bowl and the gravy will come dripping down, coating and enhancing every spoonful. Mix in the diced garlic and chili for extra aroma and kick.
Perfectly tender and packed with umami, the braised pork knuckles are a classic Cantonese dish done right at Cheung Fat Noodles. They showcase the care and skill that go into each homemade dish at this veteran street stall, nurturing the soul with their sticky melt-in-your-mouth goodness. No wonder customers keep coming back for more.
Simply Irresistible: The Enduring Charm of Cheung Fat Noodles
At Cheung Fat Noodles, what you see is what you get. Behind the metal shutters of this 65-year-old street stall lies a straightforward menu of homemade dishes at wallet-friendly prices. Yet simplicity is key to its enduring success. Using only quality ingredients and time-honored recipes perfected over generations, Cheung Fat Noodles serves up authentic flavors and culinary tradition in its fish balls, braised meats and soy sauce noodles.
Though simple in appearance and decor, Cheung Fat Noodles offers a taste of Hong Kong’s nostalgic diner culture. Within its compact space decked in retro tiles and furnishings, comfort comes steaming in bowls and plates. The lively open kitchen scene fills the air with cooking aromas as conversations buzz around bench seating topped with checkered tablecloths. framerate It’s a perfect blend of tradition and taste that nourishes both body and soul.
Beneath the veil of familiarity also lies heartfelt passion. Third-generation owner Chan Pak Keung continues running Cheung Fat Noodles with his father and uncle, retaining the same traditional recipes and techniques from its early days. Their commitment to quality homemade fare has built the stall’s reputation and loyal following.
While skyscrapers may towering nearby, Cheung Fat Noodles remains largely unchanged since 1958. Stepping within feels like being transported to Hong Kong’s past, one where flavors were king and dining meant community. This veteran street stall offers a glimpse into that history with every fish ball, spoonful of sticky rice or slurp of soy sauce noodles. Simplicity, tradition and taste come together in a perfect time capsule at Cheung Fat Noodles. It’s a story worth preserving, one steaming bowl at a time.
Need to know information:
Name: Cheung Fat Noodles (長發麵家)
Address: 14 Yiu Tung St, Shek Kip Mei (石硤尾耀東街14號地下)
Phone: 2777 2400
Google Maps link: https://goo.gl/maps/6HsyYPPuGmEj9ReJ6
Hours: 11 am to 2:30 am daily