The booming days of wantun noodles began in the post war days of 1946. Numerous names were striving to be the industry leader and under fierce competition, the four family names that stood out were “Hung Kee” (the Ho family), “Chiu Kee” (the Chan family), “Chee Kee” (the Mak family) and Wing Kee (the Au family). Each names were famous distinctively, brilliant and marvelous in their very own ways. A simple bowl of wantun noodles actually got officials of success and power, people of the rich and famous, performers of fame and vogue to put their stature aside so they pay their nightly visit for the perfect bowl wantun noodles sitting at street food stalls. This was how incredible the wantun noodles scene was back then. It only shows how a little bowl wantun noodles can be so enrapturing.
A tasty bowl of wantun noodles starts with smooth noodles balanced between succulence and elasticity; wantun fillings must be scrumptious with layers of meaty texture; the savory, mouthwatering soup must also be clear and light tasting. We are serious about wonton noodles and actualize our Tasty Wantun Noodles as the lineage old traditions, always striving to excel ourselves.
Back when he was in Guangzhou, Mr. Ho Chiu Hung was already famous for his wantun noodles. In 1946, “Ho Hung Kee Wantun Noodles Shop” was then established in Hong Kong. From its humble beginnings as a roadside food stall, ‘Ho Hung Kee’ became an established restaurant on one of the busiest streets in Hong Kong. In 1972, this flagship restaurant on Hennessey Road moved to Sharp Street in Causeway Bay and in 2012 moved to its current location at Hysan Place. A household name among the locals, an illustrious brand abroad, is now standing as one of the 4 greatest names in wantun noodles history.
Mr. Ho Koon Ming succeeded his father’s trade in 1984. He carries on Ho Hung Kee’s pursuit for noodle perfection and his father’s prominent ideals on wantun noodles. In September 1996, the “Tasty Congee & Noodle Wantun Shop” was founded in Happy Valley in hopes to glorify his father’s dedication and passion for wantun noodles. Later on in December 2002 and January 2007, branches were established in U Food Whampoa and IFC Central respectively. Additional “Tasty” branches were then established at Elements Tsim Sha Tsui and the Hong Kong International Airport. In recent year, our efforts were put on rapid expansion to oversea markets such as Shanghai, Chengdu, Tianjin China and Malaysia. Our dedication and passion toward culinary standards shine splendidly in various parts of the world. In 2001, “Tasty” even won the ‘Gold with Distinction Award’ in the noodles category from the ‘Best of the Best Culinary Awards’ held by the Hong Kong Tourism board and then certified as a ‘Quality Tourism Services (QTS) Scheme’ accredited restaurant in 2004. Since 2009 till this day, both “Ho Hung Kee” and “Tasty” are recommendations of the Michelin Guide judging panel, “Ho Hung Kee’ was even honored as an ‘One Star Restaurant’.