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.
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.
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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.