Chinese noodles, the molecular method

Tucked away on an old side street in Wan Chai is a narrow little shop that is home to Maureen, a charming Chinese noodle shop that combines molecular gastronomy and slow cooking methods.

To find it, it helps to know where the historic Blue House heritage building on Stone Nullah Lane is in Wan Chai. From the Blue House, head to the side street just a bit farther up, turn left, and you'll soon find Maureen.

Maureen is named after Maureen Loh, the chef and owner. Originally from Hong Kong, she lived in Canada for many years before returning to open her namesake eatery.

We spoke briefly to Maureen. Though she was very busy overseeing the kitchen, handling administrative duties and greeting guests, it was clear that she is very much a person who pays attention to details.

Much thought has been put into the preparation as well as the presentation of the food here. The food served here uses few ingredients and isn't fussy, but it is not what would be called simple either.

On a lunchtime visit, we decided to try the six-course noodle tasting menu (HK$180 ($23) for lunch).