This centuries-old noodle-making technique is a show-stopper, but will it survive? It was late afternoon in the small neighbourhood of Cheung Sha Wan in Hong Kong’s Sham Shui Po district ...

Growing up in Hong Kong, we wouldn't go on mall dates and eat at Auntie Anne's. Instead, we'd wander the streets of Mongkok with a palm-sized bag of noodles in hand, with two bamboo skewers stuck ...

Cart noodle vendors used to be a common sight on the streets of Hong Kong. The fast-food dish of cart noodles, or che zia mian, reached its glory in the 1950s, and got its name from the small ...

Read the policy. Almost as if he’s climbing onto a seesaw, Hong Kong noodle master Ken Lee straddles the long bamboo pole that’s hanging off the end of a heavy wooden table. The opposite end ...