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In the past 6 months, I visited different countries especially Japan, traveled across provinces and perfectures and tasted more than 40 different restaurants. Among many food categories, I finally selected my favorite Himokawa Udon as the first R&D theme of Kinjyo.


I returned to Hong Kong and for 6 months joined my R&D team to meet, discuss, trial-produce, taste, and beat our brains out developing this new product. We encountered many difficulties during the R&D process of this udon that shapes like a white cloth. The udon can't be too thin, too thick, too wet, or too dry. Getting the right specifications like the length, width and thickness of whole udon requires great skill. How to make the surface of noodle tender and smooth, and in addition an incomparable chewy feeling? This required repeated trial and error. When it was not done right, we tried again and again.


Fortunately, we have the foundation of noodle making and the basic methods have been mastered. This precious experience saved us from taking unnecessary steps.The success of being able to develop my most ideal noodle today is not due to my own credit. It is all thanks to the hard work of the team members which I find very comforting and am highly grateful.

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SHAM SHUI PO : G/F, 313 Lai Chi Kok Road, Sham Shui Po, KLN.

LAI CHI KOK: SHOP C, 638 Cheung Sha Wan Road, Lai Chi Kok, KLN.

OPENING HOUR.  11:30~15:00 | 17:30~21:00

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