Hotel Ease Tsuen Wan

This 20-seater, the HQ of an owner-chef with over 20 years of experience in French cuisine, offers only 12 noodle soups, each with a specific base and topping. Try the ‘cotton chicken’ variety, featuring silky chicken, rich broth and spongy fish maw with layered textures and flavours. The signature flat noodles in beef soup with Sichuanese beef cheek and French-style braised oxtail takes two days to make. House made sorbet is equally impressive.

The red lanterns at the entrance are a prelude to the nostalgic, Chinese-style interior. The kitchen team respects Cantonese traditions, but with a wry sense of humour. Dim sum dominates the menu at lunch, including all-time favourites like pan-fried sticky rice chicken dumpling. At dinner, painstaking old-fashioned recipes take centre stage. Try char siu glazed in maltose and seared tableside, or eight-treasure duck that needs pre-ordering.

"Tai Tsai" is a homophone of "Taiwanese cuisine" in Chinese. The owner missed his home island's classic braised pork rice so much that he opened his own shop. He cooks the signature rice dish in Taipei style, adding sugar in moderation, and with hand-diced pork belly slow-cooked in aromatics and soy for up to four hours. Top it with onsen tamago or soft-boiled egg. The pepper salt popcorn chicken and boba tea are also well made. Arrive early to beat the crowd.

Since 1956, this branch (and the original shop around the corner) has been packed with customers buzzing in and out. The third generation of the family business still kneads the noodle dough with a bamboo pole, just as it used to be done, for that springy texture. Wontons are made on site with whole prawns and pork; even the crunchy radish pickles are made in-house. Try the signature tossed noodle with shrimp roe and braised beef brisket and tendon, too!

Since 1893, this much-loved shop has been making its own tofu that exudes a deep, rich soy aroma. The tofu pudding is a must-try. With murals that depict tofu being made, the room is styled to attract a younger crowd.

Classic Hongkongese and Taiwanese sweet soups on offer here include creamy coconut soup – a silky delight on its own but even better with chewy taro or sweet potato balls. Try also purple glutinous rice soup with elastic jelly cubes.

The number of topping choices can be overwhelming, but Chinese chive dumplings and Swiss chicken wings are especially good. Fancy a spicy kick? Try the house-made chilli sauce over your noodles.