Lau Fat-cheong, the third generation owner of Lau Sum Kee Noodle, makes noodles using a bamboo pole. Photo: Nora Tam

One of Hong Kong’s last bamboo pole noodle makers shows how it’s done, as it always has been, at Sham Shui Po restaurant

As a schoolboy Lau Sum Kee Noodle owner Lau Fat-cheong began helping on his father’s noodle stand and, to this day, he carries on the family tradition of rolling noodle dough by sitting on one end of a bamboo pole

Topic |   Hong Kong culture

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Lau Fat-cheong, the third generation owner of Lau Sum Kee Noodle, makes noodles using a bamboo pole. Photo: Nora Tam
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