Mak’s Noodle; A Hong Kong Noodle Institution

Entrance

Mak's noodle just recently opened on the top floor of Central World shopping centre. I had the pleasure of trying one of Hong Kong's famous restaurants. The founder Mak Woon-chi was crowned Guangzhou’s King of Wonton Noodle in the 1920s. His skills were then passed to his son Mak King-hung who continued to preserve the flavour of the Xiguan wonton with Mak’s Noodle. Wonton noodle is also called “Sai Yung” with literally means tiny confederate rose in Cantonese, which is also the appearance that Mak's wontons attempt to achieve.

Shrimp Wontons and Broth

Their wontons float elegantly in a china bowl and the flavour of the broth was very clean and tasty. You can taste the fact that it is made with shrimp shells and dried flatfish. All the ingredients are fresh, and their signature sauces and braises associated with the variety of dishes make for a memorable experience. The simple broth elevates the tenderness of the shrimps which are sweet and wrapped in a delicate thin skin.

Braised Beef Noodles

I enjoyed the thin and firm noodles accompanied by tender and meaty beef as well as tendons. A very high-quality dish. I appreciated the salty and umami flavours in the braised liquid. I find that adding some of their chilli sauce to the dish improves it; it cuts through the fattiness of the meat and gives it a kick. I like that the soup accompanying the noodles is stronger than the wonton soup; there is a slight bitterness to it. Overall, this is one of the best versions I've had, especially since I haven't tried the original in Hong Kong.

Braised Pig Trotters

We ordered an extra portion of the pig's trotters braised in the fermented bean. The bean gives it a uniquely strong flavour but is not overwhelming. The umami and fermented taste is delicious and the trotters are cooked perfectly. They are surprisingly tender and are chopped into bite-sized pieces.

Mak's noodles were expectedly delicious, however, as the first and new branch, there are clearly teething issues. Including long lines, staff members aren't familiar with the menu or how to properly serve dishes. So in isolation, the food is expensive for the potions but worth it. Every dish was tasty and I definitely will go back once the queue has died down and the service will inevitably improve.