A bit slack with my Fine Dining posts yet after 2021 started, haha 😂. Will get there. Depending on which regulars you ask, people patroning 源興隆麵家 is a stranger crowd to the norm in HK, because everyone seems to have their favorites here. For me it's always 炸醬麵 Cantonese Zhajiangmian which you need to add more Chili yourself 🌶, rather than Beef Brisket 牛腩 or say Cuttlefish Tentacles 墨魚鬚, etc. But they excel in most here including Satay Cow Stomachs 沙爹牛肚 hence the dilemma in choices!
My favorite 魚扎 is no longer served on their permanent Menu unfortunately 😭. In its place, surprisingly for a shop that's around 70 Years old & an ex Dai Pai Dong, their "胡椒豬肚丸 Pig Stomach & White Pepper balls" became a late re-introduction only since 2020, but I have already fallen in love with whenever I dropped by! In the same area, one can cross check with #達濠仔 's 胡椒豬肚丸 for taste comparison!
【源興隆麵家, Yuen Hing Lung. Dai Pai Dong since 1950's, moved to current shop Year 1974. Shek Tong Tsui, HK University Station 🚇】
