Maxi’s Noodle brings some of Flushing’s best wontons to Manhattan - Review - New York - The Infatuation

"There’s a sign posted inside the narrow Chinatown storefront of Maxi’s Noodle 3, warning 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 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 earlier Flushing locations. photo credit: Kate Previte photo credit: Kate Previte photo credit: Kate Previte Pause Unmute Soup add-ons include fried fish skin and fish balls, but keep it simple on your first visit with just the pleasantly chewy duck-egg noodles and the shrimp and pork wontons, paired with a paper cup of strong milk tea, the color of terra-cotta. Food Rundown Wonton Noodle Soup Somewhere between a golf ball and a tennis ball, Maxi’s wontons have the same cheerfully plump folds as a pudgy haloed baby in a Renaissance painting. They’re some of our favorite dumplings in the city. photo credit: Kate Previte Wonton & Beef Stew Noodle Soup If you need something a little heartier, add on the wonderfully tender beef stew, which is simmered for three days. Lettuce Topped With Ja Jiang The pork strips are off-puttingly sweet and a little gloopy. You can skip this. photo credit: Kate Previte Curry Fish Balls Very bouncy. They’re a pleasant add-on, but we actually prefer to enjoy them on their own, as a side. photo credit: Kate Previte Fried Fish Skin The crispy, crunchy fish skin is like chicharron of the sea, and it works as a snack. But it’s especially nice in soup, because the texture develops a nice chew as it soaks. photo credit: Kate Previte" - Molly Fitzpatrick