Good Hope Noodle — Restaurant in Kowloon

delicious classic cantonese comfort food … our choices were: cantonese style wonton noodles in soup braised pork trotters with ‘mixed’ noodles century egg and pickled ginger

traditionally wonton noodles were eaten as a light meal between lunch and dinner or late night meal so this might help to explain the ‘small portions’ the noodles were so beautifully made, so fine and cooked so deliciously ‘dan ah’ / bounces off your teeth great flavour and eaten with a little of the red vinegar as is traditional, adds another layer of flavour and offsets any taste of the lye used in making the noodles the wonton wrappers were translucent thin and the prawn was cooked just right … sweet and crunchy with just enough pork to give a great combination of meaty umami flavour they were the perfect size for a mouthful finally the soup, was very good and served at a perfect temperature bringing out all the delicate sweet umami flavours and we certainly could taste the prawn shell flavour

the pork trotters were cooked expertly … falling off the bone and yet the meat was still firm and held together maybe a little on the salty side but still delicious the ‘mix’ noodles were made more luxurious by the pig trotter collagen again, the noodles were expertly made fine, and perfectly cooked for the right chew

the century egg with its creamy centre in contrast to the sharply pickled ginger is always a little ‘extra’ for people who like these bold flavours and textures

mum and i ended up ordering another bowl of wontons only … brought back great memories for mum and thankful that this culinary art of ‘bamboo’ noodles and the masterful handling of flavours and textures so specific to this particular cantonese dish can still exist today thank you to the si fu’s at good...

This place is awarded the Michelin Star 3 times 2013, 2016 & 2021. Their specialities is noodle soups, congee and steamed chicken. Prices are moderate and affordable. Noodles served here are all hand made in house. You can see staff making the noodles on the right side of the restaurant. While on the left side staff are making soup bases and preparing orders. Arriving at 8pm the place is near full we were given the menu to check out while waiting. After a short time we were seated we shared a table with elderly lady. She quickly ate and vacated the table. You find that most restaurants in Hong Kong especially small ones its customary to quickly eat and vacate to let waiting customers eat. We ordered 2 congees and 1 braised beef noodle soup. All were delicious full of flavour. The generous amount of braised beef brisket in the boodle soup cooked perfectly tender. And the hand pulled noodles done perfectly not chewy. 3 Dishes ordered. 1 Chinese donut stick & 3 Coke zeros totalled $209hkd...

This restaurant is one of the low-key-buy-good restaurants. Don't expect to experience restaurant service because they are a cha chann ting. I've been visiting them since they were at the old location.

Love their Jaa Gern noodles(I tried to pronounce it, I tried lol. But it's 炸醬麵, dry noodles with minced pork ). It comes with a small bowl of shrimp soup because the noodles can be too dry while you're eating. This dish is a thin or thick noodles topped with some paste: miced pork with a taste of hoisen sauce. I LOVE their noodles, the texture is firm.

I've been to other restaurants and nowhere can beat their paste. It's not easy to find their location tho, if you're a tourist you might wanna keep your gps on because it's not popular...