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By The Loop HK Staff | October 9th, 2020
  • Restaurant
  • Kowloon, Mong Kok

Noodles Makeover: A brand new instant noodles specialty restaurant, Noodlemeen offers a dozen variations on Demae Iccho noodles. You can experience the noodles Carbonara-style, in a Japanese stir-fry, in a rich lobster bisque, and so much more!

Look & Feel: While it’s definitely an upgrade to your typical Cha Chaan Teng, there’s nothing fancy here. Located in the basement of Mong Kok’s Langham Place, Noodlemeen is a casual modern diner in a semi-open space, featuring unassuming furniture such as light wood tables and chairs.

Photo: Noodlemeen

On the Menu: This is where it gets a lot more fun. The menu has a heavy Western and Japanese influence. The Carbonara instant noodles with onsen egg ($68) features a rich and creamy sauce on al dente noodles. You can also opt for a pan-seared Canadian pork rack ($198) or a pan-seared U.S. Angus rib-eye steak ($228) with your noodles. The highlight — and most expensive item on the menu — is the baked live Boston lobster with cheese ($278), and you can choose between three soup bases: original, lobster, and Japanese curry. The lobster soup, made with lobster, shrimp and tomatoes, is thick and flavorful. You can also build your own instant noodles, cart-noodles-style. Other than the classic ingredients such as satay beef and chicken wings, there’s a wide variety of choices including deep-fried Hiroshima oyster, deep-fried soft shell crab, and even OmniPork luncheon meat.

Meet the Chef: Executive chef Stanley Tang has over 30 years of experience and has spent over a decade of his career in French cuisine. A former executive chef at the Michelin-recommended restaurant Le Dôme de Cristal, he’s committed to bringing a priority to fresh ingredients and a precise cooking style to our favorite CCT noodles.

Great For: Fun, casual meals.

FYI: If you’re not so hot on instant noodles, you can go for Sanuki udon, or the even more premium Japanese king crab instant noodles.

Check out Hong Kong’s newest restaurants and bars here.

This writeup is a news piece and was not based on a restaurant visit. The Loop HK will update this post once we’ve visited in person.

    • By The Loop HK Staff | October 9th, 2020
    • Restaurant
    • Kowloon, Mong Kok

    Noodles Makeover: A brand new instant noodles specialty restaurant, Noodlemeen offers a dozen variations on Demae Iccho noodles. You can experience the noodles Carbonara-style, in a Japanese stir-fry, in a rich lobster bisque, and so much more!

    Look & Feel: While it’s definitely an upgrade to your typical Cha Chaan Teng, there’s nothing fancy here. Located in the basement of Mong Kok’s Langham Place, Noodlemeen is a casual modern diner in a semi-open space, featuring unassuming furniture such as light wood tables and chairs.

    Photo: Noodlemeen

    On the Menu: This is where it gets a lot more fun. The menu has a heavy Western and Japanese influence. The Carbonara instant noodles with onsen egg ($68) features a rich and creamy sauce on al dente noodles. You can also opt for a pan-seared Canadian pork rack ($198) or a pan-seared U.S. Angus rib-eye steak ($228) with your noodles. The highlight — and most expensive item on the menu — is the baked live Boston lobster with cheese ($278), and you can choose between three soup bases: original, lobster, and Japanese curry. The lobster soup, made with lobster, shrimp and tomatoes, is thick and flavorful. You can also build your own instant noodles, cart-noodles-style. Other than the classic ingredients such as satay beef and chicken wings, there’s a wide variety of choices including deep-fried Hiroshima oyster, deep-fried soft shell crab, and even OmniPork luncheon meat.

    Meet the Chef: Executive chef Stanley Tang has over 30 years of experience and has spent over a decade of his career in French cuisine. A former executive chef at the Michelin-recommended restaurant Le Dôme de Cristal, he’s committed to bringing a priority to fresh ingredients and a precise cooking style to our favorite CCT noodles.

    Great For: Fun, casual meals.

    FYI: If you’re not so hot on instant noodles, you can go for Sanuki udon, or the even more premium Japanese king crab instant noodles.

    Check out Hong Kong’s newest restaurants and bars here.

    This writeup is a news piece and was not based on a restaurant visit. The Loop HK will update this post once we’ve visited in person.