Chinese3 months ago
Fat Zhu Noodle Lab
A Cantonese noodle counter built on Wonton expertise and Hong Kong training, operating as a six-seat counter-service operation with takeout and dine-in service.
North York1 BYNG AVE
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Founder Eddie Yeung trained, then spent 16 years building Wonton Hut into a local institution before opening this focused kitchen. The menu centres on hand-pulled alkaline noodles paired with long-simmered master broths, a technical foundation rarely executed at this precision level in the city. The calling card is Wonton noodle soup: silken pasta coupled with hand-folded wontons finished in stock that reflectsof broth discipline, served at a six-seat counter where throughput never compromises craft.
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