Mak Man Kee Noodle
×Wonton Noodle
雲吞麵
Why you must eat itA small bowl, gone in a few mouthfuls. The thin egg noodles carry the scent of lye water and a firm bite, the clear broth deep with dried shrimp and flounder. The wonton have thin skins wrapped around whole shrimp. So the noodles don't go soft, the wonton sit at the bottom and the noodles are piled on top — that is the rule.
Hong Kong wonton noodles come as a small "one-mouthful" bowl — a portion built for eating your way through several shops. A few houses around Central still keep the tradition of bamboo-pole-pressed thin noodles, and Mak Man Kee belongs to that line. Slurping the noodles noisily at the rim of the bowl is the local way.
- Nearest
- MTR Central, Exit D2
- Hours
- 11:00-22:30
- Price
- ~HK$50