SCANNOW 城市編輯室-心度探索（Deep Dive）- 來德好蝦麵厨房

來德好蝦麵厨房：把新加坡的熱度，端到香港的此刻

在香港，味道往往與記憶緊密相連——一口熱湯、一縷蒜香、一點蝦的鮮甜，足以把人瞬間拉回某段時光。然而，當生活節奏愈來愈快，我們需要的未必是回憶本身，而是「此刻」：在忙碌的一天之後，仍能坐下來，好好吃一頓飯，讓心緒回到當下，踏實感受自己仍生活在這座城市之中。

「來德好蝦麵厨房」正是這樣的存在。店主 May 希望把新加坡美食帶到香港，但並非把配方原封不動地搬來，而是透過持續的自創、改良與調整，讓南洋風味在保留靈魂的同時，也能更貼近香港人的味覺習慣，在一碗之中自然相遇。

由一個念頭出發：為何香港不能更容易品嚐新加坡味？

May 回想起最初萌生創立品牌的時候，香港的新加坡美食仍未算普及。那個念頭很直接：希望大家不必坐飛機，也能在本地吃到熟悉而又帶新鮮感的南洋滋味。只是創業初期，現實遠比想像艱辛——事事親力親為、長時間工作、壓力沉重，還要面對營運上大大小小的變數與擔憂。

支撐 May 走下去的，並非抽象的「成功學」，而是來自顧客的真實回應：有人吃過之後再回來，有人一句稱讚，有人帶朋友前來嘗試。這些微小卻確切的肯定，日積月累，成為繼續堅持的力量。對 May 而言，品牌的意義不在於話術，而在於日復一日，以味道與人建立連結。

新鮮、講究與不斷調整：一碗蝦麵背後的日常

談到最重視的事情，May 的答案簡單而堅定：食材必須新鮮，味道必須持續改進。新加坡蝦麵的靈魂在湯底——要有海鮮的甘甜、層次的堆疊與乾淨的餘韻；而要做到「天天穩定」，往往比做出一次驚艷更難。

因此，May 會走訪不同店舖試食，目的不是比較高下，而是吸收靈感：哪一種香料能更清爽？哪一種口感能更俐落？哪個位置需要收一收鹹、提一提鮮？這種近乎研究的飲食日常，最後都會回到廚房，化作一次又一次的測試與微調，讓每一碗都更接近心中理想的味道。

對第一次到訪的食客而言，最直接的方式就是從店主推薦入手：冰鎮咕嚕肉、蛋黃雞翼、自家製豆腐、招牌蝦麵、麥片蝦。來德好希望帶來的是「新口味」與「新鮮感」——一種在香港也能輕鬆擁有、無須遠行的日常小驚喜。

吃飯是一種回到當下：一間小店想留下的感覺

在訪談中，May 說過一句樸實卻動人的話：人生一世轉瞬即逝，而吃飯是人生中極其重要的一環——要開心、要享受美食的過程；而他們，正是為了創作美食的當下而努力。

這句話也映照了來德好的氣質：不靠華麗包裝，不靠過度宣傳，而是以踏實、溫柔而專注的節奏，提醒人可以慢下來。無論你正在尋找西貢區的一間小餐館，或是對新加坡蝦麵這個類別感到好奇，這裡都可能成為你往後會想再回來的固定之處。

來德好蝦麵厨房不僅是一間「賣新加坡味」的店，更像是一個把遠方帶近、把日常煮得更有意思的廚房。下一次想對自己好一點，不妨以一碗熱湯、一道香脆，為自己留下一個「好好吃飯」的此刻。

Lai De Hao Prawn Noodles Kitchen: A Singaporean Comfort, Served in the Present of Hong Kong

In Hong Kong, flavours are often tied to memory—a sip of broth, a flicker of garlic, the sweetness of a prawn can pull you back to another time. But sometimes what we’re really searching for isn’t nostalgia. It’s *now*: a place to sit down after a long day, eat slowly, and feel grounded in the city again.

That’s what Lai De Hao Prawn Noodles Kitchen offers. Founder May set out to bring Singaporean food to Hong Kong—not by copying it wholesale, but by creating, refining, and adjusting until the South-East Asian soul could meet local tastes in a single bowl. If you’ve been hunting for a Hong Kong Hidden Gem in __, or simply craving a category classic like Singaporean prawn noodles with a human story behind it, this small kitchen deserves your attention.

It began with one question: why should Singaporean flavours feel so far away?

When May first felt the spark to start the brand, Singaporean cuisine wasn’t yet easy to find in Hong Kong. The idea was straightforward: let people enjoy these flavours without booking a flight. Reality, of course, was heavier—long hours, constant operational worries, and doing everything personally, often under intense pressure.

What kept May going wasn’t a grand business mantra. It was customers: someone returning after the first visit, someone bringing friends, someone saying, “This tastes like something I didn’t know I needed.” Over time, those small moments of recognition became the reason to continue. For May, the brand isn’t a marketing exercise—it’s a daily practice of building connection through food.

Freshness, obsession, and constant refinement: the everyday work behind a bowl

Ask May what matters most, and the answer is simple: fresh ingredients, and a flavour profile that never stops improving. The soul of Singapore-style prawn noodles lives in the broth—it needs seafood sweetness, depth, and a clean, lingering finish. And making it taste great once is easy compared to making it consistent, day after day.

So May tastes widely around the city, not to compete but to learn. What makes a spice blend feel cleaner? Where can the texture be sharper? Which note should be toned down, and which should be lifted to bring out more “freshness” on the palate? That research-like routine always returns to the same place: the kitchen, where it becomes another round of testing and tweaking.

For diners, the best introduction is simply ordering what the founder loves. Must-tries include chilled sweet-and-sour pork, salted egg wings, homemade tofu, their signature prawn noodles, and cereal prawns. The promise is a “new flavour, new freshness”—a small everyday surprise you can enjoy right here in Hong Kong.

Eating as a way to live in the now

In the interview, May shared a line that’s both simple and deeply moving: life passes quickly, and meals are one of the most important parts of it—so you should enjoy the process of eating. This kitchen exists for that moment of creating and sharing food, right now.

That sentence captures Lai De Hao’s spirit. There’s no over-polished branding here, no loud sales pitch—just a grounded, gentle rhythm that reminds you it’s okay to slow down. Whether you’re exploring __ for a small neighbourhood spot, or searching within the Singaporean prawn noodles category for something with heart, this may become your new regular.

In the end, Lai De Hao Prawn Noodles Kitchen isn’t only “a place that serves Singaporean food.” It’s a kitchen that brings the faraway closer, and makes the everyday feel more meaningful—one bowl of hot broth, one crisp bite at a time.