Doggie Noodles from the 50s?: Tasting Hong Kong’s Timeless Legacy
#favouriteitinerary #travelanywhere During my time in Hong Kong, I discovered an intriguing local eatery, Block 18 Doggie’s Noodle, renowned for its traditional offerings. With several locations throughout the city, this spot stands out not just for its food, but also for its place in Hong Kong’s culinary history. The outlet on Ning Po Street is even included in the Michelin Guide, highlighting its popularity and reputation.
The star of the menu is the "doggie’s noodles," a dish that dates back to the mid-20th century when it was an affordable and filling option for those with limited means. While not as widespread today, it remains an iconic part of the city’s street food scene. The dish’s name comes from the short, stubby noodles, which are said to resemble a dog’s tail. Each serving is loaded with flavorful toppings like mushrooms, spring onions, garlic, dried shrimp, and preserved vegetables, creating a hearty, satisfying bowl.
The rich soup is the backbone of the dish, simmered to a velvety consistency with dried shrimp and garlic, infusing the broth with deep, savory notes. For added flavor, chye poh (Chinese dried radish) and chili are often added, amplifying the umami of the soup. The noodles have the perfect chewiness, ensuring every bite is enjoyable.
Beyond the doggie’s noodles, the menu offers other local favorites, including imitation shark’s fin soup with shredded duck, roasted duck soup, and roasted duck legs. The restaurant is cozy, with limited seating, so be ready to share your table with other diners or take your meal to go. The menu is primarily in Chinese, with images to help navigate the options.
For those seeking an authentic and nostalgic taste of Hong Kong, Block 18 Doggie’s Noodle provides a delicious and flavorful glimpse into the city’s street food heritage.
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