Food play
Written by: Li Wanying
2021-02-18 07:00
Last update date: 2021-02-18 07:00
"The key to a bowl of soup noodles is to have a good soup base and toppings with good ingredients. It is like having a soul. It is unforgettable to try!" The "Good Soup Good Noodles" next to the Tai Wai petrol station only sells 12 types The noodle soup, with the soup base boiled for 17 hours a day, retains the hearts of diners. It sells nearly 300 bowls of noodle soup a day, and it won the 2021 Michelin Bibendum recommendation in just over 3 years.
Many customers praised the "good head and tail" beef, which is delicious, delicious, and multi-layered. Gary expects everyone to eat the same quality.
(Photo by Huang Shuhui)
Hao Tang Hao Noodles only sell 12 types of soup noodles, all designed by one of the owners and former sous chef Gary Lee of the Four Seasons Hotel’s Michelin three-star French restaurant Caprice.
Gary has more than 20 years of experience in cooking French cuisine, so each soup base is the brainchild of his years of cooking experience. The noodle soup is a combination of Chinese and Western. When you eat noodles, you will find the noodles. It is exquisite like French cuisine, and this is the quality of the hotel that Gary has always insisted on maintaining.
Stick to 12 fresh soup bases every morning
The hundreds of feet of Haotang Hao Noodles store cannot even accommodate all the customers, but the kitchen has to manage 12 soup bases. At first, I was accused of idiotic dreams, but Gary insisted on doing it better: "Think of each The guests all eat the same effect and meet their expectations.” In order to process the 12 soup bases, he returns to the kitchen at 6 a.m., and only delivers the guys to leave until 12 noon.
Gary returns to Haotang Hao Noodles every morning and is busy preparing various soup bases.
(Photo by Huang Shuhui)
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The broth boiled for 17 hours
As long as you go through good soup and good noodles, you will be attracted by the smell of Jinhua ham from the shop. This fragrance actually comes from the stock of good soup and good noodles that is cooked for 17 hours a day.
This broth is basically the indispensable base of all noodle soups. Only one of the bowls of vegetarian noodle soup will not be used, so it is not an exaggeration to call it the soul soup of good soup noodles.
The broth uses 50 kilograms of red meat, Jinhua ham knuckles, Tang ribs, chicken shells, chicken feet, pork lungs, etc., and cooks for 17 hours to form a rich, snow-white soup base. It is also stirred from time to time during the cooking process.
The soup noodles of Haotang Hao Noodles are never sloppy from the ingredients. Gary insists on choosing ingredients from multiple hotels to provide stable supply and ensure diners' confidence in Hao Tang Hao Noodles.
For example, the Yangchun noodles in the noodle soup comes from Zhang Rongji, a long-established noodle factory with a history of over 60 years.
The broth is cooked for 17 hours a day.
(Photo by Huang Shuhui)
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Combination of Chinese and Western makes 12 soup bases
Gary's inspiration for creating 12 soup bases comes from his years of experience in steakhouses, French restaurants and Chinese cuisine.
Gary said with a smile: "The idea of combining Chinese and Western styles and imaginative things has always been there. Only when you have good soup and good noodles can you have the opportunity to try." Double Winter Lamb".
The original braised lamb belly becomes a hot and tender New Zealand lamb slice, and the flavor of the lamb belly is incorporated into the soup base of "Double Winter Lamb".
It is really unexpected to use Western ingredients to make Chinese-style lamb belly, and you can eat it for only $100.
The 12 noodle soups sold by Hao Tang Hao Noodles are all designed by Gary, and all of them are his brainchild.
(Photo by Huang Shuhui)
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Top 3 most popular noodle soup
Each of the 12 noodle soups has its own advantages, and the "good head and tail" with beef as the main character is the most popular.
In addition to the broth, it is served with beef bone broth that has been boiled for 2 days, the oxtail is cooked and then the meat is decomposed, and the beef cheek is fried and then braised. The daily supply can only be limited, and it will be sold out before Lunch Hour.
If you want to make sure you have a "good start and end", you have to arrive early.
"Hailonghuang Soup" is Gary's favorite noodle soup. Fish, shrimp, clams, lobster head and other seafood are first cooked into a seafood thick soup, and then the stock is added to make the soup.
After adding the noodles, top with shrimp head oil to make the whole bowl of noodles have the aroma of seafood mixed with shrimps.
👇👇👇 As a noodle cooker, Gary sometimes cooks instant noodles at home. The following are the first steps that Gary thinks is the most ideal cooking step, as well as other noodles tips. You can refer to it next time you cook noodles. 👇👇👇
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Beijiao
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Customers will drink up the soup base is the most sure
After more than 3 years of opening, he won the Michelin Bibendum recommendation. Although Gary is happy, he is happier to see the changes in customers.
"Soup noodle soup, noodles are soup first." Gary insists on making noodle soup with heart, and wants customers to enjoy the delicious soup base.
Witnessing that not many customers finished the soup base at the beginning, and now 70 to 80% of the customers have finished the soup base. Being a chef is the greatest affirmation.
At the beginning of Hao Tang Ha Noodles opening, Gary tried to sleep only two or three hours a day for more than a month. Even if he can only sleep for about five hours now, he has no regrets, all because of his love of cooking.
Gary shared an unforgettable event: "I was cooking noodles in the kitchen, and a kid suddenly stood up and shouted at me: "You eat good food!" The audience was laughing, but I was very moved at that moment." Chef, the happiest thing is the satisfaction of the guests, and Gary also wants to keep improving.
At present, the business of Haotanghao Noodles is on track, and there is a lot of people. People will wonder why Haotang Hao Noodles does not open branches in other regions.
However, Gary said that he has no plans: "Now I just hope that every diners who come can eat a bowl of noodles." He emphasized that if you think too long, too many things need to be considered, there is a chance to affect the current production, so I want to maintain the status quo for the time being and just cook a bowl of good noodles for the guests.
Good soup good noodles
Address: G/F, No. 20 Chic Chuan Street, Tai Wai
Business hours: 12:00-17:00; 18:00-21:30
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