[Hong Kong] Often referred to as the best wanton noodles in Hong Kong, Mak’s Noodle at Wellington Street Central used to be one of my favourite noodles there.
The Hong Kong eatery has also opened an overseas outlet in Singapore at The Centrepoint, though seemed to be lacklustre in response after initial hype.
Mak’s history plays a very big part in its reputation, run by direct descendants of Mak Woon-chi, the ‘wonton master’ who brought the dish from Guangzhou to Hong Kong.
Mak’s Noodle at Central is the only branch where Mak An, Mak Woon-chi’s son worked in.
How many wanton noodles shops you know are on Wikipedia?
The founder Mak Woon-chi has served this dish to Chiang Kai-shek. Even Anthony Bourdain has tried this legendary noodles.
You may need to note that the serving bowls are very small, tinier than a rice bowl.
The small bowls are said to keep the noodles from going soggy. Even at a pricey HK$36 (SGD$6.30), I am not complaining.
The noodles were springy thin, as though they could go through needles.
The soup base made of powdered dried shrimp, flounder and pork bones made such a punch.
As for the wanton skin, they were thin and could slip down your throat, which wrapped around a full fresh chunky prawn.
Mak’s Noodle has outlets at Olympian City, China Hong Kong City, Causeway Bay, Jordan, and Macau.
However, I had tried the branch at Wellington and Jordan and thought that the standards were quite differing. Also, regulars have feedback that it used to be much better.
When in doubt, go to the main branch. To locate it, get off from Central MTR and go up the Mid Levels Escalator. (It is near the Cupping Room.)
It is okay if the portion if small, that means you can make room for Tsim Chai Kee right opposite.
Mak’s Noodle 麥奀雲吞麵世家
G/F, 77 Wellington Street, Central, Hong Kong (Central MRT, exit at D2 exit, walk along Wellington St)
Tel: +852 2854 3810
Opening Hours: 11am – 9pm Daily
Google Maps – Mak’s Noodle