The famous Mak’s Noodle from Hong Kong has opened its 2nd outlet at Jurong Westgate, and this should appeal to the nearby office crowd and families to venture over for a fuss-free Cantonese style meal.

Mak’s Noodle is perhaps Hong Kong most famous wonton institution, once branded to be “Best Wonton Noodle In Hong Kong”.

The Michelin-recommended eatery is known to serve the noodles in petite-sized bowls, to prevent the noodles from sitting in the broth too long and turning soggy.

Compared to the original branch at Centrepoint, Westgate’s branch has a larger seating capacity and expanded menu.

Some additions include Congee ($3.50-$12), Tossed Noodle with Prawns and Dried Shrimp Roe ($16.20), Boiled Pork Liver ($14.70) and Boiled Beef Slices ($14.70).

The real highlight to me is the Congee Section. Finally. While I am generally a more noodle-person, I would return for Mak’s Congee.

The congee types include Prawn ($9), Beef ($7.80), Pork Liver ($7.80), Chicken & Mushroom ($7.50), Century Egg & Pork ($7.50), Sliced Fish ($7.50), Ting Zai style ($7.50) and Plain Congee with Dried Scallop ($3.50).

Best thing I had eaten this meal.

The Century Egg & Pork Congee ($7.50) had just the right consistency – silky, smooth, thick and creamy. Plus it was matched with an agreeable flavour, neither too plain nor salty.

If you were to prefer something lighter, the Plain Congee ($3.50) would still work with some distinctive sweet sea-saltish flavour coming from the addition of conpoy.

My only reservation would be the portion size, similar to that of the signature Wonton Noodles. You would like need to order a bowl, plus a side dish to feel reasonably full. (For huge appetite people, make that 2 bowls.)

Previously, I first blogged about Mak’s Noodle at Centrepoint being “underwhelming and salty”, and returned finding a lot of improvement.

I learnt that the team had changed the suppliers of some of the ingredients, and corrected the proportion of the dried sole fish used.

Mak’s best-selling Wonton Noodle Soup ($6.90) prominent feature is the thin springy noodles, specially imported from Hong Kong. The broth was lighter, and much less intense in its alkaline aftertaste.

With that said, the Hong Kong’s version is still better, a lot better.

There are still variants from THAT original taste from Hong Kong, which I suspect a factor is due to the pork supply used to make the soup. (Chilled versus fresh).

I thought that perhaps the weakest link for the local restaurant is the Tossed Noodle with Shrimp Roe and Oyster Sauce ($8.30). The noodles were still slightly dry and flat-tasting.

Its new addition, the Boiled Pork Liver & Beef ($16.50) was deliciously executed – the slices boiled in congee water for added smoothness and flavour, then dipped in specially-made soy sauce with cut chilli.

This is a simple and no-frills dish, but I was pleasantly surprised at the treatment of the liver. There wasn’t this usual matured-gamey taste.

Judging from a packed crowd during lunch, fans are indeed happy Mak’s have finally arrived in the West.

Mak’s Noodle Westgate
3 Gateway Drive #02-06 Westgate Shopping Mall, Singapore 608532 (Jurong East MRT)

Mak’s Noodle Orchard
No. 176 Orchard Road #01-63/64 The Centrepoint Singapore 238843 (Somerset MRT)
Tel: +65 6235 5778
Opening Hours: 11am – 10pm (last order at 9:30pm)

* This entry is brought to you in partnership with Mak’s Noodle Singapore.


  1. Mak noodles really cut throat. So expensive n nothing fantastic. Only thing the noodles is springy but very strong “Kee” taste. Will never visit again


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