Mak's Noodle (Wellington Street)
Chinese noodle restaurant · Soho
77 Wellington St, Central, Hong Kong
Highlights
Legendary shrimp wonton noodle soup, tender brisket & noodles
Legendary shrimp wonton noodle soup, tender brisket & noodles
"Wonton noodles are a Hong Kong classic: small bowls of broth with a mound of egg noodles and prawn wontons. And the best place to find them is Mak’s Noodle. We’re partial to the Wellington St location in Central (the family business has a few outlets both in Hong Kong and Singapore), where you can happily slurp through a bowl (or two) with both tourists and locals." - jess basser sanders
"Mak’s Noodles Noodles are comfort food tomuch of the world, and Mak’s Noodles does its part to deliver comfort to Hong Kong . The Mak family opened itsfirst restaurantin Guangzhou, China, before WWII, and the first in Hong Kong in 1968. Thefamily now has locations in Macao and Singapore . Mak'sbowls ofHong Kong–style wonton noodle soup are praised for their juicy little shrimp- or pork-filled wontons and springy noodles. The smallbowl offers just four (perfect) wontons, each stuffed with a whole shrimp and a bit of minced pork. The restaurant is unpretentious and wildly popular, so make a reservation or be prepared to wait for a seat."
"While this noodle shop offers little in the way of atmosphere (expect glass-topped tables, flimsy paper napkins, and soda out of the can), the won ton noodles are served quick and delicious, making this the perfect pit-stop for a fast and cheap lunch."
"Specialists in noodles and congee (rice porridge) often serve both under the same roof with the lighter versions of congee enjoyed for breakfast." - Colin Ho
"Legend has it that the Mak family invented shrimp wonton noodle soup back in the 1920s as a late-night snack for the social elite (prawns were pricey then!). These days the family is making wontons for the people, packing in locals and tourists in this no-frills spot. Served in an umami-rich pork and dried flounder broth with thin bouncy noodles, these wontons are textbook perfect. Residents judge wontons by the wrapper’s thinness and its goldfish qualities, the loose ends of the wonton that float in the soup like tails. Mak’s hits all the marks." - ByJanice Leung Hayes
