Cart Noodle House is a restaurant specializing in classic Hong Kong noodle dishes, known as cart noodles, accompanied with a variety of street food options. 

Originated in Wan Chai district in Hong Kong, owner Wilson Ng has taken over the business founded by his father for two decades.

Upon relocating to Toronto, he decided to introduce this one and only Hong Kong offering to the Richmond Hill.

The restaurant's interior features a simple and straightforward design, underlined by a glass cabinet hidden near their production area, displaying antique Chinese rooster bowls and miniatures that capture the street food hawkers in the past. 

You can mix-and-match your bowls from an array of toppings, from classic beef brisket to pig blood curd and white radish, together with a choice of noodles. 

While their signature cart noodles come with 2 to 4 toppings ($9.99-$12.99), you can always enhance your dish further by selecting extras ($3) from their extensive options.

I ordered their 4 Toppings with Noodles ($12.99) featuring popular toppings like curry fish balls, beef brisket and spicy chicken wings. The springy yellow round noodles beneath soak up the umami broth, complemented by the tasty white radish.

This mild noodle soup goes particularly well with their spicy sauce or house-made Chiuchow-style chili oil.

Coated in Hong Kong-style satay dressing, their Satay Beef with Thick Vermicelli ($12.99) is an irresistible hot dry noodle dish. The savoury richness and subtle spiciness from Shacha sauce and peanut butter harmonize perfectly with the tender marinated beef slices. 

Thai Style Hainanese Chicken Rice ($11.99) is a comforting medley of poached chicken and flavoured rice, while the special Thai sauce served alongside adds an extra layer of lemongrass scent.

Reminiscent of the old days, this traditional Imitation Shark Fin Soup ($4.99) is cooked with glass noodles, shredded meat, shiitake mushroom and black fungus slices, all immersed in mellow thickened broth. It's commonly relished with Chinese red vinegar for a tangy punch.

These delectable Curry Squid Tentacles ($8.99) are made-to-order. Generously blanketed with rich curry sauce found in their renowned curry fish balls, it is savory and aromatic in the best way, followed by a hint of spiciness.

For an authentic local experience, look no further than the Deep Fried Pork Intestine ($13.99), slightly chewy and wrapped with thin crispy outer layers. These fatty bites are perfect to eat directly or paired with their refreshing pickled carrot and radish as a palate cleanser.

A more adventurous attempt is their Cuttle Fish & Pork Birth Intestine ($7.99). Traditionally dyed with orange colours for better ​​appearance, these chilled skewers are skillfully prepared and immersed in fragrant spice broth.

For those who are curious about the texture, they offer an interesting combination of firmness and crunch.

Make sure to try their popular Iced Mix Tea & Coffee ($4), which is called Yuenyeung in Hong Kong. Crafted with a delightful fusion of Hong Kong-style milk tea and Japanese coffee, it's silky in every sip with an aromatic coffee flavour.

Cart Noodle House is located at 360 Hwy 7 unit 5.