Lau Lam is one of the last hawkers in Hong Kong who continues to serve noodles from his sampan. He was kind enough to bring us aboard his boat, as he sailed around the Aberdeen harbour, reflecting on how the area has changed over the past 40 years. We captured him in his makeshift kitchen while he cooked up fresh bowls of noodles for other fishermen, boat drivers and hungry passer-by’s.
“The ingredients are important. If they are decent, people will come for your food.”
“I cook flat rice noodles, lai fen, and the sides? We Have chicken, duck, cha Siu, fishball. As well as homemade duck kidney, pork stomach, and beef brisket.”