Wing Kee Noodle — Cart Noodles on Sugar Street
A tiny, 20-plus-year-old shop on Sugar Street that has Hong Kongers lining up before it even opens — Wing Kee's old-school cart noodles are the definitive cheap, soul-satisfying meal in Causeway Bay. Choose your broth, pick your toppings, and eat like a local.
What Are Cart Noodles and Why Do They Matter?
Cart noodles (che zai mian) are a beloved Hong Kong street-food tradition: thin egg noodles or rice noodles served in a clear or curry broth, topped with a combination of offal, fish balls, brisket, cuttlefish, tofu skin or radish chosen from a long list. The format was historically served from roadside carts — Wing Kee keeps that spirit alive in a no-frills shopfront.
Wing Kee on Sugar Street is one of the most celebrated cart noodle shops in all of Causeway Bay, with a constant queue that forms even before the shutters go up. The menu is simple, the prices are extraordinarily low, and the flavour — especially the brisket and cuttlefish combination — is the kind that sends people back day after day.
Eating Well for Almost Nothing
A bowl with one topping starts at around HK$39 and tops out at roughly HK$56 for four toppings, making this one of the most satisfying meals per dollar in the entire district. The broth is clear, clean and deeply savoury; the noodles are cooked to order and arrive at the table in minutes.
Pair your noodles with a cup of Hong Kong milk tea — the thick, silky, almost tannin-bitter blend served in every cha chaan teng — and you have a complete, authentic Causeway Bay breakfast or lunch for under HK$60. Go early or expect to wait.
Wing Kee Noodle — Cart Noodles on Sugar Street on video
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