Here’s my favourite noodle shop Va Heng Macao that’s been making traditional egg noodles for the last 5 generations. They also do the best and purest oyster sauce (168MOP) per bottle but you only need a dollop because it’s so salty with the giddy flavours of the sea, you will never use Lee Kum Kee ever again.
Best used over blanched vegetables! I am not a fan of XO sauce, but they also do homemade bottles. They go through a few hundred eggs a day to make noodles all day.
Kind of what we get when making the dough for pasta.
Then they go into these giant steamer/frying equipment at the back of the shop to become this:
I’ve only bought noodles here once, usually I go next door to have those noodles with specially homemade beancurd. More on that in my next post!
Va Heng fabrica de massas de farinha
澳门果栏街45号
