Mak’s Noodle is a traditional Cantonese restaurant in Central, Hong Kong. It’s Chinese name literally means “Mak’s Stingy Noodles” which are often referred to by the small portions that are served. Some say that they serve it in smaller portions so that the noodles do not expand too much in the soupy broth (however, it is still served in a small bowl, so I’m not sure if it can absorb that much broth anyway). Mak’s Noodle has been serving traditional wonton noodles for many years and it seems as though they are still going strong. This family run business goes back three generations, of which, the wonton noodles were even served to Chiang Kai-Shek.
Mak's Noodle
The noodles and hot broth are served together (sometimes in Malaysia, they are served separately). The soup base used in wonton noodles typically consist of pork bones, dried grounded flounder and dried shrimp roe. As with many of the shops serving these noodles, the dumplings made use of fresh prawns.
Scrumptuous Noodles (with some wonton hidden below)
We also ordered another type of dumpling, shiu jiao, which typically has a mixture of prawns, chicken or pork, spring onions, black fungus and mushrooms. We also had a taste of their tender beef brisket which is definitely a recommendation to also try.
More dumplings!
Beef Brisket
Mak’s Noodle Ltd.
Ground Floor, 77 Wellington Street,
Central,
Hong Kong
Tel: 2854 3810
Opening Hours: 1100-2000
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