MEMORY / 01
A Shek Kip Mei street-stall beginning
It began at a tin-roofed street stall: cook a good bowl of noodles and keep a familiar neighbourhood taste close.
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01
The record
A record in every bowl
From the first street stall to every day today.
MEMORY / 02
Moving into a Sham Shui Po shopfront
From stall to shopfront, keeping a place where neighbours can sit down for a meal.
MEMORY / 03
A food preparation facility is established
From preparation to service, clearer standards guide the work behind each bowl.
MEMORY / 04
Bringing the taste to Wan Chai
From Sham Shui Po to Hong Kong Island, letting a familiar noodle aroma continue at another street corner.
MEMORY / 05
One more light in Mong Kok
Then came Mong Kok, bringing a neighbourhood bowl of noodles into more everyday routines.
MEMORY / 06
Three neighbourhoods, one bowl of noodles
In Sham Shui Po, Wan Chai and Mong Kok, the three shops continue to serve everyday meals in different neighbourhoods.
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What we keep
Four commitments we keep
From a street stall to three shops today, some valued practices continue to guide daily operations.
01
From the Street
Rooted in Hong Kong's streets, focused on an honest bowl of everyday noodles.
02
Keeping the Flavour
Focusing on familiar flavours and using daily preparation processes for each dish.
03
One Standard, Three Shops
Sham Shui Po, Wan Chai and Mong Kok: each shop follows established processes for daily preparation and service.
04
For the Neighbourhood
Making every bowl with care, in thanks for years of neighbourhood support.
03
At the table
A bowl, a plate, a familiar taste.
Full menu
RECORD / S-01
Instant Noodles with Pork Liver
Instant noodles in clear broth with thick-cut fresh pork liver.
How to eatTake a sip of the broth first, then enjoy the pork liver while it is hot.
RECORD / S-02
Hon Fat Signature French Toast
Hon Fat's signature French toast, served with condensed milk or syrup.
How to eatCut into it while hot and enjoy it with condensed milk or syrup.
RECORD / S-03
Stirred Noodles with Shrimp Roe, Ginger & Spring Onion
Stirred noodles scented with shrimp roe, ginger and spring onion.
How to eatSoak the shredded spring onion in the broth until just softened. Add a ring of red vinegar and half a spoonful of dried-flounder broth to the noodles, then toss well before eating.
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Three neighbourhoods
Three branches, three neighbourhoods.
05
In the public record
Discover our Hong Kong flavours through the media.
Meet our Hong Kong flavours through different shared perspectives.
06
Before you visit
Frequently asked questions
There are branches in Sham Shui Po, Wan Chai and Mong Kok. Visit the branch pages for addresses, phone numbers, opening hours and maps.
No. Sham Shui Po and Wan Chai open from 07:30; Mong Kok opens from 09:00 to 21:30. Please refer to the listed last-order times.
Yes. Takeaway food has a HK$2 charge per item and drinks add HK$1. Availability and preparation times vary by day.
Selected items can be changed to flat rice noodles, rice vermicelli, thin noodles or thick noodles for an additional HK$2. Please refer to the in-store menu.
Cash, Octopus, AlipayHK and WeChat Pay HK are accepted.
Personal diners are welcome to take everyday photos. For commercial shoots, media interviews or restaurant-feature content—whether video or still images—please contact us on WhatsApp in advance with the details for registration. For other questions, use WhatsApp 6125 2031 for general enquiries.
The website does not offer online reservations.
For general enquiries, contact Hon Fat via WhatsApp 6125 2031 or email.
For other questions, use WhatsApp 6125 2031 for general enquiries.