Wonton Noodles: Though a relative newcomer to the restaurant scene, Roca in Jordan actually has a much longer history with wonton noodles — Chef Lam sold the traditional Cantonese dish in a food cart in Mong Kok in the 60s and opened a popular noodle shop nearby in the 80s.
Look & Feel: Crowded seating, small tables, a very orange interior… It’s not amazing. But then wonton noodles are a street food, and so that raw and homey feel actually works for this restaurant. It’s clean and the air-conditioner is blasting come summertime. That’s all we ask for from a wonton noodles shop.
On the Menu: The restaurant is best known for its “30-cent wonton noodles,” because back in the 60s, a bowl only cost 30 cents! Now $28, the prices haven’t quite held steady with inflation but the dish is made just like it was 40 years ago. The menu also includes over 40 variations of Cantonese soup noodles and lo mein, as well as side dishes like stewed pork knuckles and zha leung.
Meet the Chef: With chef Lam overseeing every single detail of the restaurant — from making noodles and preparing the broth to wrapping wontons — it’s worth walking down busy Shanghai Street to sample these authentic dishes.
Service: Top-notch for a local noodle joint. The server actually takes the time to recommend dishes and explain how each our dishes were prepared.
Jeng: The wonton noodles, of course! The noodles are bouncy, and the wonton has that sought-after “goldfish tail” that indicates thin, tender wonton wrappers. The soup is light yet flavorful, and has a hint of sweetness.
Not So Jeng: The zha leung is a disappointment. On their own, the rice noodle rolls and fried dough sticks taste good, but together, the rolls make the dough sticks soft and gooey.
Great For: A light dinner, so you can try out the many great Chinese dessert soups in the area, or a casual afternoon snack.
FYI: It turns out there’s a secret ingredient – luo han guo, also known as Buddha’s fruit — that’s added to give depth to the wonton soup broth.
This writeup was based on an independent tasting. The Loop doesn’t guarantee/sell restaurant review coverage. See our editorial policy here.