Ding How instant noodles, the beloved local brand that has fueled Hong Kong's cha chaan tengs and hot pots for decades, will serve its final bowl this December following the announcement of its closure on Wednesday.
The manufacturer, Kam Yuen Food Company, announced the cease of production in a social media post on Wednesday (Nov 26), marking the end of its 57-year legacy.
In a farewell message, the company expressed its gratitude for the support and trust of customers, partners, and the community over the years, noting “ it has been our greatest happiness to be part of the citizen’s daily lives.”
“While the taste may end, the memories will remain,” the post wrote.
The announcement has garnered over 4,500 likes and numerous supportive messages on the brand’s social media page, with many lamenting that another local brand is becoming a collective memory.
“It’s heartbreaking to see these local brands fade away so quickly,” one commenter wrote.
Many online users expressed their preference for Ding How instant noodles over other brands and shared hopes for its return in the future.
Introduced in the 1960s, Ding How instant noodles is known for its unseasoned noodles without packaging, primarily sold to cha chaan teng, dai pai dong, and cart noodle stalls.
In a recent television interview, a company representative noted that while their product was once used in 80 percent of the city's cha chaan tengs, an influx of cheaper mainland instant noodles since the 1990s led many restaurants to switch supply.
Currently, Ding How instant noodles hold only about 20 percent of the market.
The brand had previously offered several noodle lines, but production of its premium "Super Dai Kwong Min" and "Hou Mei" noodles was halted last May due to cost issues.
