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Drawing on their decades of experience in running Cantonese restaurants, our founders employ traditional noodle-making techniques that have remained unchanged since the start of the business. Customers say that our noodles retain the traditional taste (古早味) and are springy without a strong alkaline taste.
Our fresh noodles are produced daily from high-quality ingredients. The use of fresh eggs instead of pasteurised eggs or egg powder gives our noodles a strong eggy flavour while they are springy thanks to the use of high-protein flour imported from Australia and Canada.
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