Mak's Noodle

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View of the shop from footbridge
View of the shop from footbridge

Mak's Noodle (Chinese: 麥奀雲吞麵世家) in Central on Hong Kong Island, is a traditional Guangdong restaurant specialising in wonton noodles, a Guangdong specialty. It is a third-generation family business running since the 1960s. It located in Wellington Street and is run by Mak Chi-ming, whose grandfather Mak Woon-chi served the dish to Chiang Kai-shek[1]. It is claimed that the recipe has remained unchanged since his grandfather's time. The soup base, made of powdered dried flounder, dried shrimp roe and pork bones.[2] The small serving bowls keep the noodles from going soggy[1].

Its name in Chinese 麥奀記 would read "Mak's stingy noodles", an apparently reference to the stingy portions served in small bowls, devourable in a few bites[1].

The "wonton noodle" is usually equated with wonton and noodles served in piping hot bouillon. However, the restaurant's menu includes combinations of noodles' accompaniments in addition to or instead of the traditional wonton, and which may be served in a bouillon. Alternatively, it may be served dry (捞麵), with a small bowl of bouillon on the side.

As of June 2007, a bowl of wonton noodles at Mak's costs HK$25.

Mak's Noodle (Chinese: 麥奀雲吞麵世家) in Central on Hong Kong Island, is a traditional Guangdong restaurant specialising in wonton noodles, a Guangdong specialty. It is a third-generation family business running since the 1960s. It located in Wellington Street and is run by Mak Chi-ming, whose grandfather Mak Woon-chi served the dish to Chiang Kai-shek[1]. It is claimed that the recipe has remained unchanged since his grandfather's time. The soup base, made of powdered dried flounder, dried shrimp roe and pork bones.[2] The small serving bowls keep the noodles from going soggy[1]. Its name in Chinese 麥奀記 would read "Mak's stingy noodles", an apparently reference to the stingy portions served in small bowls, devourable in a few bites[1]. The "wonton noodle" is usually equated with wonton and noodles served in piping hot bouillon. However, the restaurant's menu includes combinations of noodles' accompaniments in addition to or instead of the traditional wonton, and which may be served in a bouillon. Alternatively, it may be served dry (捞麵), with a small bowl of bouillon on the side. As of March 2008, a bowl of wonton noodles at Mak's costs between HK$30 - 40.

[edit] References

  1. ^ a b c Jessica Lam, Food, South China Morning Post, June 7, 2007
  2. ^ Alex Renton, The man who made dim sum a fashion plate, The Observer, December 5, 2004