Hong Kong Noodle House — Restaurant in Tbilisi

After seeing negative reviews, I was apprehensive about trying the food here but decided to risk it.

The good: • The soup was on point. Very authentic and tasted exactly like the noodle soups made by the Chinese diaspora in Southeast Asia. Very aromatic with hints of fried shallot oil or garlic oil. • Condiments of red chilli flakes, pickled green chilli, salt, and fish sauce were provided. Pickled green chilli goes so well with noodles like this. • The roast pork had a crispy crackling that was very satisfying and tasted almost like the classic Cantonese roast pork. • Portions were just right.

The bad: • The noodles clumped together, but the clumpy strands were easy to separate in the soup. Probably harder for those who picked the dry (soupless) option. • The noodles with wonton came with only one tiny wonton with a teeny bit of shrimp or pork filling. • Adding an egg costs an extra 3gel, which is a total ripoff. Considering an egg costs at most 60 tetri. • The roast pork was mostly the fatty lard layer, which wasn't much of a problem for me cause I love lard but I imagine most people don't. And as much as I love lard, I'd prefer to have a balance of meat and fat.

There's still much room for improvement and they shouldn't be cutting corners with the ingredients while trying to maximise profit. However, the flavours were authentic and really hit the spot.

Price wise, it's pretty high, definitely not worth 22gel. Everything in this bowl + an egg is only worth 15gel max.

With that said, if you're from southeast Asia coming here expecting to have the exact same quality of Cantonese noodles and dim sum at the cheap prices you're used to getting back home forget it.

However, as a southeast Asian living in Tbilisi for almost 4 years, the noodles here...

is it authentic asian food? yes. but is it really good? no.

the egg noodle isnt springy (it should bounce a little after biting into it, instead the noodle just crumbles), likely overcooked

the roast pork was too tough and tasteless, plus a fairly strong porky taste. some baking soda to soften the meat then wash off with vinegar would help to remove the porky taste and bitterness from pork and more time for the salt to infuse into the meat

the soup for the noodle was legit though and what i would expect from a egg noodle

the wonton and siew mai was decent, but it was just meat inside, would expect some vegetables/shiitake mushrooms mixed into the meat to give it the right texture

the noodle and etc. is likely just cooked with vegetable oil, no hint of lard in it, so it's missing a flavour profile

no idea why ppl were raving over it on reviews, definitely do appreciate the chef making homemade egg noodles in this part of the world, but you have to call a...

Its homemade egg noodle posting attracted my attention. I have no expectations on any restaurant outside of Hong Kong would offer authentic HK’s cuisine. This is a small, cute, and causal place with simple menu. My sister and me have been traveling in Eastern European countries for the past few weeks and spotted this restaurant on Google Map with high ratings. We decided to give it a try. One of its wall posted with old HK related movies and commercial advertisements. Staff was friendly and attentive, w/o hesitation, she explained that the restaurant opened for business since March of 2023. Owner is a 30ish Chinese Thai. His roast pork used pork belly, keeping with the Cantonese tradition. Skin was crispy, meat was tender, and not fatty. BBQ pork was lean and tasty. Noodle was fresh and without preservatives. Broth was wonderful and w/o MSG. Price is fair....