From their small headquarter at the Tim Kee Noodle Shop on Whitty Street, Dou Wo and his family churn out about 1,200kg of noodles a day.

“We work hard from 7 in the morning to 8 at night. We usually use about 1,000 eggs a day to manufacture fresh wonton noodles, Shanghainese noodles, brown egg noodles, dried shrimp noodles and green spinach noodles. We also make square wonton wrappers and round water dumpling wrappers.

This neighbourhood still has some of the artisanal traditions of Hong Kong, people used to be even more hardworking. As much as noodles are a part of the City’s identity, my father and I believe that the tram is also a symbol of Hong Kong’s brand. The city cannot exist without the tram.

I used to take the tram to school every day from here to Sheung Wan and now I take it to work and back. My father think that it’s less stressful and if he only needs to go a short distance, it’s more efficient. If your destination is on the right path and you have time, nothing beats the tram."