The founder started a shop on Enning Street in the 1940s and invented a unique way to make noodles. Fast forward to present day and his successors still honour his heritage by making bouncy noodles just like the old days – with duck eggs and flour only. The must-try blanched noodles tossed in lard is simple but addictive. The shrimp wontons are big and bursting with seafood flavours. Don’t miss their deep-fried wontons, available on weekends only.