I’m not sure why, but it’s taken four decades of eating Chinese food for me to discover the wonders of HK noodles. My introduction to the wiry Hong Kong style yellow noodles began with HK lo mein combo at Shun Wong in Elmhurst. The massive portion of dumplings and lo mein comes with a sidecar of chicken broth as does an equally massive feed I tried at Flushing’s Shifu Chio.
I’ve passed Shifu Chio by hundreds of times, but had only eaten there once before. I scarcely ever look up at the faded red awning, which reads “Prince Noodle & Cafe, when I’m leading tours through the neighborhood. One day last week after perusing such whimsical menu categories as “Golden Oldies,” which includes fried fish cake lo mein, and “The Conservatives,” a septet of congees, including pig’s belly and liver I zeroed in on HK noodles. (more…)