Mak Man Kee Noodle Shop(Jordan) — Restaurant in Kowloon

This shop has gotten the Michelin Bib Gourmand accolade over several years now, and there has been quite a bit of confusion over noodle shops which are Mak Kee or Mak X Kee all over Hong Kong. Note that there is only 1 shop and this is the only original one with Michelin. Was quite shocked when I was walking towards the shop and I noticed a super long queue. I thought it was the queue for the noodles but fortunately it was for the other famous shop next door. When I was there the shop was full and there were 2 groups queuing in front of me and 3 others behind me during lunchtime. It was my turn and the lady staff asked me if I wanted to enter, I told her that I was waiting for a friend so she asked the group behind me to enter. So they actually wait for everyone in the group to arrive before they get you seated. Quite a friendly restaurant they do have the menu in Chinese, English and Japanese. I wanted to order the Shrimp Egg noodles and I wanted to add the prawn wantons however they were quite inflexible and told me that would probably be quite expensive like just ordering 2 plates of noodles. She ended up suggesting me and my friend to order 1 each and share. The noodles were springy and nice but they dry up very quickly so dont take too much time taking photos and try to add soup to the noodles bit by bit along the way. The shrimp egg noodles were good but I loved the tiger prawns wanton more! I was really surprised there was no other ingredients in the wanton other than 2 fat prawns. Oh mine, it was so juicy and plump and so fresh I loved it so much. Giving the definition of wanton eaten in other countries is usually minced meat and the ones with prawns are usually called dumplings and you don't even get a full prawn most of the time, here the portion is so generous that I can't get enough of it had to order another bowl of tiger prawn wantons in soup. I guess this is the most popular option here following that I do see quite a lot of people ordering the the pig knuckles one. Highly...

The Real Deal or Tourist Trap? Yo, let's talk about this legendary wonton noodle spot that's been slinging bowls since the 1960s! 🍜 The Lowdown: Mak's Noodle is basically the OG of Hong Kong wonton noodles - we're talking Michelin-starred status and multiple locations across HK. Their signature shrimp wontons are absolutely MASSIVE, packed with whole prawns that'll make your eyes pop. What's Fire: Those shrimp wontons are no joke - they're basically little dumplings of heaven Al dente egg noodles that have the perfect bounce (some say almost too firm, but that's the authentic way) Beef brisket combo is a crowd-pleaser that hits different The broth game is strong - clear, clean, and surprisingly complex The Tea: Here's where it gets spicy ☕ - locals are split on this one. While tourists are losing their minds over it, some HK peeps think it's overpriced and overhyped. The Central location especially gets the "tourist tax" treatment. Pro Tips: Try the dry noodles with shrimp roe - apparently better than the soup version Multiple locations but Central is the fanciest (and priciest) Portions are on the smaller side, so don't expect to roll out of there Bottom Line: Is it the absolute best wonton noodles in HK? Debatable. Is it a solid experience that showcases what proper Cantonese wonton noodles should taste like? Absolutely. Just know you're paying premium for the name and the tourist-friendly vibes. Rating: 7.5/10 - Good eats, but your wallet might feel lighter than...

Being on the Michelin Guide in 2017 and with over 60 years of history, 𝗠𝗮𝗸 𝗠𝗮𝗻 𝗞𝗲𝗲 𝗡𝗼𝗼𝗱𝗹𝗲 𝗦𝗵𝗼𝗽 has gotten a name for its juicy and flavourful tiger prawn wontons and its firm and springy noodles. There is nothing fancy to be found here; but a place with homely comfort food with a strong execution, all cooked by the owner-chef Lesley Mak from his little kitchen corner. Going from a street stall to a shop, the establishment still sticks to handmade noodles made with flour and duck egg to give a smoother texture, and cooked al dente with no alkaline taste.

On appearance the portion size may not seem much for its price, but the 𝗗𝗿𝘆 𝗡𝗼𝗼𝗱𝗹𝗲𝘀 𝘄𝗶𝘁𝗵 𝗣𝗶𝗴’𝘀 𝗞𝗻𝘂𝗰𝗸𝗹𝗲𝘀 shines with its generous portion of braised meat, tender to the bite and rich with collagen. The egg noodles could do with a little more gravy or condiments as it at times got too dry, but its springy texture hits the nail right on the head.

Down to the side of vegetable, offered in several types, in this case the 𝗖𝗵𝗶𝗻𝗲𝘀𝗲 𝗙𝗹𝗼𝘄𝗲𝗿𝗶𝗻𝗴 𝗖𝗮𝗯𝗯𝗮𝗴𝗲, tossed in oyster sauce, tasted fresh and cooked just right to complement the main noodle dish. Highly recommended to order together, as the HK-style noodles might get a little too starchy midway through.

Like many restaurants in this tourist-centric region of Hong Kong, the seating area is small and intimate, but what shines is the touch of service by its staff. But it is comforting to see simple, Chinese local dishes with a slice...