Cart noodle

Cart noodles are a cherished à la carte noodle dish that first gained popularity in Hong Kong and Macau during the 1950s. At that time, independent street vendors would set up their carts along roadsides and in public housing estates, particularly in low-income areas. Although many of these street vendors have disappeared over time, the legacy and style of cart noodles continue to be an integral part of local culture.

During the 1950s, an influx of immigrants from mainland China led to a surge in street food vendors. Among them were hawkers who specialized in cooked noodles, offering a variety of toppings and styles. These vendors used wooden carts equipped with metallic basins to cook the noodles and other ingredients. Known for being economical, cart noodles earned a reputation for being "cheap and nasty" attracting average citizens with their low prices despite often lacking in hygiene. Over time, stricter hygiene regulations led to the decline of both licensed and unlicensed street vendors.

Although there are fewer street vendors today, the essence of cart noodles lives on in various low- to mid-end eateries. Prices can vary depending on the ingredients and the type of establishment. Interestingly, some higher-end establishments have also embraced this nostalgic noodle dish, offering premium ingredients at a higher cost.

The charm of cart noodles lies in their customization. Diners can choose from an array of ingredients, including different types of noodles, soup broths, and toppings. The flavors can vary widely from one stall to another. While curry-flavored broth is a common choice, many vendors offer alternative flavors to cater to different tastes.