Block 18 Doggie's Noodle

The signature noodles is delicious, thick noodles in thick broth. The mala fish ball is too spicy for my liking, also didn't like the texture of fish ball, it's not the usual bouncy type. Takes WeChat pay.

The doggie noodles is a bowl of thick rice noodles immersed with pork broth soup rich with picked radish, pork lard garnished with scallions. Very homey and comfortable flavour albeit on a slight oily side. There are other side dishes sold too, eg their thick braised shredded duck pottage, filled with lots of meat, black fungus and thick consistency. Worth trying if you have not tried it before, best for takeaways as there is no dine in space

Nostalgic foods with Michelin guide recommendation. Love their pork bowl with crunchy pork skin, intestines. Ingredients are fresh, cooked perfectly, and top with their signature black bean sauce. Imitation duck and shark fin soup have a very thick mouthfeel. The fish skin dumpling is one of the best around town. Service is so good as well!

The faux shark fin soup (made with duck) and the doggie noodles tasted really good! The soup is very flavourful and abit more starchy kind, but doesn't feel overloaded. Doggie noodles is abit like udon, but not exactly the same texture. Staff was patient and even asked if I liked some spiciness in my noodles and the taste was adjusted just the way I can accept. Payment via Octopus was easy as well.

Beyond its Michelin Guide recognition, 𝗕𝗹𝗼𝗰𝗸 𝟭𝟴 𝗗𝗼𝗴𝗴𝗶𝗲’𝘀 𝗡𝗼𝗼𝗱𝗹𝗲 possesses something deeper, stories of food rooted in nostalgia. Unlike its other branches, this original one is takeaway-centric with several makeshift tables and stools to dine on, albeit suitable for diners to stand along the street to munch on their snacks as well. Here, patrons can find an assortment of old school snacks like imitation shark’s fin soup, spicy fish balls and braised duck leg. The star dish in its name, 𝗗𝗼𝗴𝗴𝗶𝗲’𝘀 𝗡𝗼𝗼𝗱𝗹𝗲, takes one back to Hong Kong of the 50s to 60s. The dog-tail-looking and udon-texture rice flour noodles are steeped in a rich thick and goey broth that bring out multiple flavours of sour, spicy, umami and salty. Think of shark’s fin soup minus the shark but equally tasty. That’s due to the dried shrimps, garlic, and generous amounts of Chinese dried radish, otherwise known as chye poh, which add an addictive crunch to this simple dish!

Must try traditional HK street food. The mix of pork offal with the heavenly sauce....👍👍👍 Doggy noodle and shredded duck thick soup, the three signature dishes. Be prepared to stand and eat.

Restaurant move to Parkes street, opposite kaka dessert , no dine in area

If you enjoy your noodle broth thick, gluey, and viscous, this place is right up your alley. Just note that seats are limited and no tables.