[Hong Kong] The other well-known Wonton Noodle makers in Hong Kong, other than the Mak’s family, will be the Ho(s).
Some background story: Mak Woon-chi is the ‘noodle king’ who changed the landscape of Hong Kong’s wanton noodle, and his family and disciples went on to open the different brands of Maks.
One of his protégé is Ho Chiu-Hung, the founder of one Michelin starred Ho Hung Kee 何洪记 at Causeway Bay.
Ho’s son Ho Koon Ming went on to establish Tasty Congee & Noodle Wantun Shop, made the brand more commercial and accessible, and is now a chain of restaurants with outlets in China and Malaysia (Gurney Paragon Mall, Penang).
The Hong Kong flagship is located at Happy Valley, and other branches can be found at Elements (Kowloon), Shatin, Central IFC, and Hong Kong International Airport Departures East Hall.
This restaurant is sometimes my default don’t-need-to-think-too-hard-just-go-and-eat-together choice.
Tasty’s wonton noodles have been awarded the Best of the Best Culinary Award – Gold with Distinction Award by Hong Kong Tourism Board; and the Central IFC restaurant listed consistently in the Hong Kong Michelin Guide.
However, compared to the other wanton noodles shops in Hong Kong, Tasty Congee & Noodle may seem to be higher priced in a higher end setting, and thus giving the impression that it may not be as delicious as those in the smaller shops.
A small bowl of the House Specialty Wonton Noodles is priced at HK$42 (SGD7.06) for the soup version, HK$74 (SGD$12.43) for the dry noodles.
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.
I liked that the soup base was ‘clean’-tasting, without the strong alkaline taste. Perhaps you can say it is lacking in character, but this bowl would make an above-average predictable choice.
As for the wanton, it is supposed to weigh one ‘qian’ and three ‘fen’ which is 6.5 grams, in which each piece of wanton is filled with fresh water shrimp and semi-fat pork in the proportion of 7:3 ratio.
Though there could be some inconsistency between branches, and you may wish for more generous fatter portions of dumplings.
The restaurant also provides other Hong Kong cuisines such as barbecued meats, congee and dim sum, such as Zha Leong (HK$49, SGD8.23) – crispy doughsticks wrapped with thin silky rice rolls.
The dry BBQ Roast Pork Noodles in Oyster Sauce (HK$78, SGD13.10) were surprisingly tasty with thick cuts of meat.
Other top recommendations included Noodles in Soup with Chu-Han Brisket of Beef (HK$58), Noodles in Soup with Pork Knuckle in Red Bean ‘Cheese’ – that means fermented bean-paste (HK$58), Noodles with Spicy Shredded Pork in Soy Bean Paste (HK$76), Assorted Meat Congee in Guangzhou Style (HK$62), Stir-Fried Rice Noodles with Beef (HK$108), Fried Rice in Yangzhou Style (HK$108), and Steamed Shrimp Dumplings (HK$42),
If you need you wanton noodles fix, do not mind paying a higher premium for a more comfortable restaurant environment, Tasty’s noodles are actually (don’t mind the cliché) quite tasty.
Tasty Congee & Noodle Wantun Shop 正斗粥麵專家
Central Shop 3016-3018 (Podium Level 3), International Finance Centre (IFC), 1 Harbour View Street, Hong Kong
Tel: +852 2295 0505
Opening Hours: 11:00am – 11:00pm Daily
G/F, 21 King Kwong Street, Happy Valley
Tel: +852 2838 3922
Opening Hours: 11:30am – 12:00am
Shop 1080-82, Level One, Elements, 1 Austin Road West, Kowloon
Tel: +852 2327 2628
Shop 119, Level 1, New Town Plaza Phase 1, Shatin, N.T.
Shop 7E181, Level 7, Departures East Hall, Terminal 1, Hong Kong International Airport
Other Related Entries
Ho Hung Kee 何洪记 (Causeway Bay, Hong Kong
Mak Siu Kee 麥兆記雲吞麵 (Wan Chai, Hong Kong)
Tsim Chai Kee 沾仔记 (Central, Hong Kong)
Mak’s Noodles 麥奀雲吞麵世家 (Central, Hong Kong)
Mak Man Kee 麥文記麵家 (Jordan, Hong Kong)