Lau Kee Boat Noodles began in 1981. Its Hong Kong Tourism Board listing describes a dried-flounder broth served with rice noodles, traditional toppings and siu mei. The Aberdeen branch serves from the main deck of Boat B145430. Here the bowl, the boat and the harbour are part of one present-day meal: diners eat amid the working waterway that gives the dish its maritime setting.
From the journal
Boat Noodles and Aberdeen’s Fishing Memory
Lau Kee Boat Noodles, established in 1981, serves dried-flounder broth from a food boat in Aberdeen, where a broader fishing heritage is interpreted today.
In this district · Southern ↗A meal served from a boat
A harbour cuisine interpreted
The Agriculture, Fisheries and Conservation Department’s Fisher programme presents boat noodles as a food culture shaped by floating noodle boats and the daily lives of fishermen. In that account, a quick meal on the water belongs to a wider pattern of harbour life: vessels supplied food, boats were homes and workspaces, and eating took place close to the catch. Lau Kee’s current menu gives that story a concrete form through fish broth and a named boat in Aberdeen.
From workday food to cultural memory
Today, the dish appears in Aberdeen’s cultural tours alongside houseboats, fishing vessels and the typhoon shelter. Food is one way a harbour’s past remains legible in the present. Lau Kee’s broth and boat service are contemporary, but they connect a visitor to the maritime setting that shaped the district’s food culture. The experience is specific: a bowl served from a vessel, surrounded by the movements of the shelter and the history carried in its water.