Hong Kong Michelin HO TO TAI Handmade Shrimp Egg Noodles

Founded in 1946, the brand has a proud 78 years history. Originating in Yuen Long, it created Hong Kong’ very first shrimp roe noodles — Just blanch and serve! Each strand infused with dried shrimp roe and sun dried into noodle cakes.

Handcrafted 100% in Hong Kong using the traditional three fold noodle technique, every batch is made with strict quality control to ensure the finest texture — smooth, springy, rich in egg aroma, highly nutritious, and free from alkaline taste.

創辦於1946年

經營至今已有七十八年歷史，在元朗做出第一個蝦子乾麵，一粒粒乾蝦子混在麵條中，晒乾成麵餅，即淥即食，比出前一丁還要早。百分百香港傳統手工製造，以三摺麵手藝製作嚴格控制產品，確保品質維持在最佳水準 — 達到質感軟滑爽口，富有蛋香，營養豐富及不含梘水味。