MACAU - About 400 customers visit Loja Sopa De Fita Cheong Kei restaurant every day, and 90 per cent of them order its famous stewed noodle with dried shrimp eggs. The dish is a regional specialty.
The thin noodles are boiled in hot water for 90 seconds, sprinkled with shrimp roe and lard oil added at the end.
The dish tastes a bit plain but has the slight sweetness of soy sauce.
While enjoying the chewy texture, I felt I could not stop eating them. The price is reasonable at 28 patacas (S$4.40).
At the restaurant, established in 1958 and located near Macau's Largo do Senado square, the noodles are made in an old-fashioned way in which the dough is kneaded with a bamboo stick.
The process is said to make the noodles chewier than those made by machine.
"It is hard to keep up with the demand," said the second-generation manager Lou Choi Iu, 78. "But we will keep offering this hand-made taste to customers."