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Bowls of noodles come aplenty in Hong Kong – from shops that specialise in har mee and wonton noodle soup to ramen and laksa, the city’s got it all. When we first heard of Foxtail & Broomcorn (named after the two earliest grain varieties used for noodle-making) in Sheung Wan, we wondered what new flavours they could bring to our vibrant dining scene. The cosy space has seating available around the marble bar or scattered around the restaurant, which is decorated with warm wood tones accented by a vibrant aquamarine. The menu is straightforward, with small bites to share, eight different types of noodles, salad options, and three desserts. We enjoyed the beef tataki, consisting of slow-cooked wagyu beef done medium rare, and served with a punchy sambal. For mains, the Gurney is a must-order, made with a mix of fresh Hokkien noodles and thin rice noodles, with pulled pork in a rich and deeply satisfying prawn broth. Equally successful is Tokyo: fresh ramen noodles with a beautifully cooked onsen egg and harissa beef ribs in chicken broth. To end, it’s the kueh dadar you’ll want: a pandan-flavoured crepe with coconut filling, with flavours that are authentic to those found on the streets of Penang. While the noodles can be taken to go, we definitely recommend enjoying them in the restaurant for best quality.