The restaurant design celebrates the reputation of the noodle brand and 70 years of wantun noodle history. The Hong Kong brand has created its flagship store located at Swire Properties’ Daci Temple Sino-Ocean Taikoo Li Chengdu China. The new space is an upgrade from a historical street food status to a contemporary international identity. The two storey space features a unique art installation inspired by noodles that wraps around the staircase to heightens the drama of the double height atrium, and a curvy sharing table in the centre inspired by the rocks in a Chinese garden.

The studio is an emerging architecture and interiors practice from London and Paris, led by Lorène Faure and Kenny Kinugasa-Tsui, with a team of international designers to provide architecture, interior, installation, furniture and product design services. The Hong Kong studio was opened in 2013. The diversity of the practice with its collaborators reinforces a core vision for the practice: to respond to the exchanges of global cultural narratives, incorporating overlapping design disciplines specializing in the social, economical and political production of urban spaces.

Mr. Ho Koon Ming succeeded his father’s trade in 1984. He carries on Ho Hung Kee’s pursuit for noodle perfection and his father’s prominent ideals on wantun noodles. In September 1996, the “Tasty Congee & Noodle Wantun Shop” was founded in Happy Valley in hopes to glorify his father’s dedication and passion for wantun noodles. Later on in December 2002 and January 2007, branches were established in U Food Whampoa and IFC Central respectively. Additional “Tasty” branches were then established at Elements Tsim Sha Tsui and the Hong Kong International Airport. In recent year, our efforts were put on rapid expansion to oversea markets such as Shanghai, Chengdu, Tianjin China and Malaysia. Our dedication and passion toward culinary standards shine splendidly in various parts of the world. In 2001, “Tasty” even won the ‘Gold with Distinction Award’ in the noodles category from the ‘Best of the Best Culinary Awards’ held by the Hong Kong Tourism board and then certified as a ‘Quality Tourism Services (QTS) Scheme’ accredited restaurant in 2004. Since 2009 till this day, both “Ho Hung Kee” and “Tasty” are recommendations of the Michelin Guide judging panel, “Ho Hung Kee’ was even honored as an ‘One Star Restaurant’.