Hong Kong’s cuisine is synonymous with wonton noodles and dim sum. When you visit Hong Kong, you cannot miss one or the other. Even before I made my trip here, I have heard many recommendations about Mak’s. And finally I am here.

 

The service crew here are all old men. They look like they have been working here for over 20 years. It felt like old Hong Kong.

We were really shocked when our noodles arrived. For HK$30/bowl, it was a really small bowl.

 

The noodles are boiled, then put into cold water to retain a nice texture, before heated up again right before serving. It is then tossed together with a slight mixture of oil to give it the additional aroma. The noodles can be eaten with a Red Chinese vinegar, which is suppose to get rid of the alkaline taste in the noodles.

The noodles at Mak’s have a springy and crunchy texture, coupled with plump, scrumptious wantons that is served with fragrant soup stock in a small soup bowl. The wanton here is very well made. Thin skin with that beautiful tail and the inside is very chewy and crispy fresh shrimp.

 

I do agree that the wanton noodles here are really good. But HK$30 (S$5) for that small bowl, I would say it’s slightly overpriced. If you do visit the eatery, make sure you had your meal first or you may need at least 3 bowls before they fill your stomach.

 

If you are still hungry after that small bowl of wanton noodles, I suggest you cross the road to Tsim Chai Kee for a second bowl, just like us.

Tsim Chai Kee is famous for its delicious budget wonton noodles (HK$16). Now, as one of the recommended restaurants in Michelin guide 2010, the restaurant is quite packed.

The noodle portion here is definitely bigger, and they even use a much larger bowl. However, the noodles has a very strong ammoniated odor which I really can’t stand.

 

Nevertheless, their wanton is much bigger than Mak’s, about the size of a golf ball. I appreciate the generous shrimps inside but it didn’t taste as flavorful as Mak’s.

There are three different toppings to ur bowl of noodles:

 

1. Wontons

2. Fish balls

3. Sliced beef

 

You can have it plain or all three. Choice is yours.

 

My personal favorite is the sliced beef noodles actually. The beef are in thick shreds, it is very soft and tender. The fish balls is also the size of a golf ball. They are pale greyish white colour with shreds of white and brown (dried Mandarin peel) throughout.