[Hong Kong] No country serves wonton noodles (pronounced ‘wantan min’ in Cantonese) quite like Hong Kong – springy noodles with bite, wontons filled with 70% shrimp and 30 % pork, with aromatic clear stock and a dish of kailan on the side (sometimes).

A little on Hong Kong wonton noodles history: The famed dish was brought over to Hong Kong by “wonton noodle” master Mak Woon-chi from Guangzhou. All the different variations of “Mak” branded noodles are run by various family members and disciples, including Ho Hung Kee and Tasty, found by Ho’s son.

Here are some of the Best Wonton Noodles you can find in Hong Kong.

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

Often referred to as the best wanton noodles in Hong Kong, Mak’s Noodle at Wellington Street Central is also possibly my favourite noodles there. 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.

There are many Maks found in Hong Kong – Mak Chung Kee, Mak An Kee, Mak Siu Kee, and Mak Man Kee, all opened by descendants and disciples by the elder Mak. Mak’s Noodle at Central is the only branch Mak An, Mak Woon-chi’s son worked in.

The small wanton noodle portions (HK$34, SGD$5.70) are said to keep the noodles from going soggy. The noodles are springy thin, as though they can go through needles. Standard between various branches differ though. When in doubt, go to the original branch at Wellington Street Central. (Read: Mak’s Noodles 麥奀雲吞麵世家)

Tsim Chai Kee 沾仔记
98, Wellington Street, Central, Hong Kong (near Central Mid-Levels escalators)
Tel: +852 2850 6471
Opening Hours: 9am – 10 pm Daily (Closed 4 days during Lunar New Year)

Tsim Chai Kee 沾仔记 has earned its due by being categorised as “Bib Gourmand”, which translates in Michelin language as “inspector’s favourite for good value”.

Tsim Chai Kee served just noodles with three different toppings – shrimp wonton, beef slices, or/and fish ball. Opt for the all-in-one Three Toppings Noodle. All in for HKD$34 (SGD$5.80).

The shrimp wontons at Tsim were a class of its own – fresh chunky prawns (two per dumpling) and minced pork packed into a big ping pong sized dumpling that gave a tasty crunch on every bite. (Read: Tsim Chai Kee 沾仔记)

Ho Hung Kee Congee and Noodle Shop 何洪记
1204-1205 Hysan Place, 500 Hennessy Road, Causeway Bay
Tel: +851 2577 6028
Opening Hours: 11:30am – 10:45pm

Ho Hung Kee 何洪记 is one of the few Wonton Noodles shop that had been actually awarded the One Michelin Star. You would have thought only fine dining restaurants would get accolades like that.

The signature Wonton Noodles which started humbly in Wanchai back in the 1940s was really quite exceptional. The noodles are thin, really thin and springy. The ‘seven-parts shrimp, three-parts pork’ wontons had addition of ‘wood ear’ fungus within, delicious though small – can be fuller and better. But I personally still prefer Mak’s. (Read: Ho Hung Kee 何洪记)

Mak Siu Kee Traditional Wonton Noodle 麥兆記雲吞麵
G/F, 61 Hennessy Road, Wan Chai 灣仔軒尼詩道61號地下
Tel: +852 2968 0633
Opening Hours: 7:30am – 1am

74B, Electric Road, Tin Hau 天后電氣道74號B地下
Tel: +852 2989 1638
Opening Hours: 11am – 11pm

G/F, 32 King Kwong Strret, Happy Valley 跑馬地景光街32號地下
Tel: +852 2893 2308
Opening Hours: 11am – 11:30pm

Mak Siu Kee Traditional Wonton Noodle at Tin Hau, Wanchai and Happy Valley has found its loyal following. A Hong Kong friend of mine preferred this over all the other Maks, and it is not difficult to understand why. The shop claims to stick to the most original family recipe.

A bowl for HK$35 (SGD$5.90) or HK$49 (SGD$8.30). The silver thread egg noodles are extremely thin and springy, firm to the bite with an agreeable slippery texture. While the noodles are not handmade and had a slight alkaline taste, I thought that was the thinnest and most al dente of them all. (Read: Mak Siu Kee 麥兆記雲吞麵)

Mak Man Kee Noodle Shop 麥文記麵家
G/F 51 Parkes Street Jordan, Kowloon 佐敦白加士街51號地下 (MTR Jordan Exit C2)
Tel: +852 2736-5561
Opening Hours: 12:00pm-12:30am

Mak Man Kee 麥文記麵家 is said to still purchase flour and hand make their noodles with duck eggs every day.

The traditional Wonton Noodles in Soup (HK$40) strongest feature is in its shrimp dumplings, fully made of prawns with no trace of pork, and still remains larger than some of the other Mak brands.

Their noodles though, are thicker than it should be, and has traces of the ‘yellow noodle’ savour that leaves a slight strange after-taste. (Read: Mak Man Kee 麥文記麵家)

Tasty Congee & Noodle Wantun Shop 正斗粥麵專家
Happy Valley: G/F, 21 King Kwong Street, Happy Valley, Tel: +852 2838 3922
Opening Hours:11:30am-12:00am

Elements: Shop 1080-82, Level One, Elements, 1 Austin Road West, Tsimshatsui, Tel: +852 2327 2628
Central: Shop 3016-3018 (Podium Level 3), International Finance Centre (IFC), 1 Harbour View Street,
Tel: +852 2295 0505 Mon-Sun: 11:30am-11:00pm
Kowloon Bay: Shop F1, Level 1, Telford Plaza 1, Kowloon Bay, Kowloon, Tel: +852 2795 2828
Airport: Shop 7E181, Level 7, Departures East Hall, Terminal 1, Hong Kong International Airport

Tasty Congee & Noodle is established by Ho Kun-ming, the son of Ho Chiu-hung who founded the One-star Michelin Ho Hung Kee. And Ho Chiu-hung is the protégé of Mak Woon-chi, the ‘noodle king’ who changed the landscape of Hong Kong’s wanton noodle.

Tasty’s noodles are known to be thin and cooked al dente for that springy texture. The stock is stewed with pork bone, dried calamari and dried shrimp roe, producing a pleasant slight sweetness. The spring onions added make the stocks’ flavour more vivid and tasty.

It is also considered the most commercialised amongst all these wanton noodle shops. An offspring of the restaurant chain is Wanton Master at APM Millenium City 5, 418 Kwun Tung Road. (Read: Tasty Congee & Noodle Wantun Shop 正斗粥麵專)

Which is your favourite wonton noodles shop in Hong Kong? Let me know by commenting below!

Other Related Entries
10 Must Eat Food In Hong Kong
10 Best Dim Sum Restaurants In Hong Kong
5 Best Hong Kong Cafes
Mak’s Noodles 麥奀雲吞麵世家
Tsim Chai Kee 沾仔记 (Hong Kong)


  1. Being brought up in Menglembu, MALAYSIA, I prefer my hometown Wanton Mee. The mee is cooked differently. Hongkies will call it over cooked and soggy instead the preferred crunchy crispy style of noodles. But the Malaysian style will boil the noodles twice with washing in cold water in between to rid of the Potassium Hydroxide (Kan Sui) used in making the noodles. Also in HK the noodles are headed manually using a long bamboo pole with someone sit on the pole and with a up down movement, while in Malaysia this is machine made, and what I like most is MALAYSIA use dark soya sauce (or mushroom sauce) and pig's lard to flavour the noodles. Malaysian wanton skin is thinner and smoothier. I always refer to HK Wantons as Siew mai. But I love the soup at Mak An Kee, like old style Malaysian style. Canopy is used to flavour the soup instead of dried anchovies. To each his own!

  2. A friend suggested we give this Wonton noodles a try while in Wan Chai. Yes, it was great, very authentic and yummy. Yes, it’s really tough to make a great noodle recipe but these guys have managed it. It was worth the try and would definitely recommend this to anyone. Just wondering, do they have meal delivery service there? I really want to try this food again.


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