Rice noodles made by a family of immigrants from south China's Guangdong Province have become one of the favorite dishes among residents in Honolulu, Hawaii.

John Lin is the owner of Lam's Kitchen, a 15-year-old Cantonese restaurant in Honolulu Chinatown, one of the oldest Chinatowns in the country.
Running a Chinese restaurant at the bustling hub for shoppers and food lovers, Lin said the family brings some of the most delicious meals to locals, which is now a Hawaiian sensation -- their signature beef flank and tendon rice noodles, a traditional Cantonese dish widely known as "Hor Fun"
"We are from southern China of Guangdong area. We have an uncle who emigrated all of us over here, and we wanted to bring something from home to Honolulu. There was no one that was doing fresh noodles at that time, and we wanted to bring something different to Chinatown," said Lin.
Lin said although their menu is very simple, all of which are daily made flat rice noodles, wonton and a few rice dishes, their business has been booming for a long time.
"On a daily basis, we make about, I would say, anywhere from a thousand pounds. When it's a busier day, it could be 1,500 pounds of noodles. We do wholesale out to other restaurants as well," said the owner.
Lin also introduced the procedure of making a bowl of "Fun" or rice noodles. Cooks first soak the rice overnight, and as the rice gets soft, the material will be ground into a liquid form and then rolled out into noodles. When the strands jumble in a flaming wok with tender pieces of beef, spring onions and bean sprouts, they will be transformed into an ever-popular dish -- Chow Fun.
The family has been in Hawaii for 24 years since they arrived in 1999. Lin said they now have a huge extended family with over 100 members, and several close relatives work together to run the place.
"The gentleman that you saw is Ken. He's my cousin. He practically runs the operation, and he does the cooking as well. He's actually the one that's here every morning making those noodles. When our parents came, both of our dads were working in the same restaurant. They both were cooks, and moms then would be dishwashers, and that's where we are, and that's how we started the restaurant business," said Lin.