Ha zi mein, or dried shrimp roe noodles, are a Cantonese household staple.Traditionally made from broth-infused dough that is steamed and then immediately baked dry to eliminate moisture, the noodles release the broth when boiled, turning the hot water into a rich, nutritious soup.As mass-produced versions dominate supermarket shelves, the artisanal craft of making ha zi mein – which is listed as part of Hong Kong’s intangible cultural heritage – is becoming increasingly rare.But Wing Lok Noodle Factory, a humble operation in Hong Kong’s Kowloon Bay neighbourhood that celebrates its 50th anniversary in 2026, has been leading a ha zi mein renaissance by producing noodles with fun new flavours such as black truffle, curry seafood, pepper pork and Sichuan spicy beef.Wing Lok Noodle Factory’s ha zi mein are made by infusing the dough with a concentrated shrimp roe soup that is a secret recipe. Photo: Wing Lok Noodle FactoryThe company’s second-generation owner, Angus Chan Hon-kit, says traditional ha zi mein making goes back a long time – “maybe 100 years” – but was nearly lost.