Wonton noodles are a staple in Hong Kong, beloved for their low cost and quick preparation. The art of making wontons is even considered part of Hong Kong's intangible cultural heritage.

Started in 1982, Sham Tsai Kee earned a Michelin Guide recommendation. The owner, known as Sam Gor (深哥), began his career as a young apprentice in a noodle shop. After mastering his craft, he initially set up a noodle cart. Due to its growing popularity, he eventually opened a full-fledged wonton noodle shop in Yau Ma Tei.

When Sam Gor arriving Hong Kong as a young stowaway from China. A strangers' kindness in offering him a meal and bus fare shaped his business approach. At Sham Tsai Kee, anyone without money or those who've forgotten their wallets can eat noodles for free. Sam Gor also hires reformed individuals, offering them a new beginning.

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Wonton Noodle (雲吞麵)

The soup at this eatery is crafted from ingredients like earth fish, shrimp shells, and Luo Han Guo (monkfruit), offering a sweet and fragrant taste. The wontons are freshly made every day, combining shrimp, a hint of pork, and ground fish. The owner, Sam Gor, recommends a specific eating order: start with the noodles, move on to the wontons, and finish with the soup.

From selling on the street to owning a big shop, Sham Tsai Kee shows captures the city's enduring spirit and warmth. Each tasty wonton isn't just tasty, it tells a story of the blend of community bonds.