"A sign posted inside Maxi’s Noodle 3, a narrow Chinatown storefront, warns diners that they may need to share tables and limit their stay to 30 minutes when the restaurant gets busy. One slurp of Maxi’s simple, deeply savory broth—made with pork bones and shrimp—and you’ll understand why this Hong Kong-style noodle shop draws crowds, both here and in its two Flushing locations. Soup add-ins include fried fish skin and beef tendon, but keep it simple on your first visit with just the pleasantly chewy duck-egg noodles and the shrimp and pork wontons. Sized somewhere between a golf ball and a tennis ball, those wontons have the same cheerfully plump folds as a pudgy haloed baby in a Renaissance painting. photo credit: Molly Fitzpatrick" - Molly Fitzpatrick
