Maxi’s Noodle 3

"Maxi’s Noodle, one of our favorite spots for noodles and wontons in Flushing, has a third NYC location. On Mott Street in Chinatown, the Hong Kong-style shop serves big, two-bite wontons, as well as the same beef stew, and milk tea we love at the original." - will hartman, bryan kim

"A sign inside this narrow Hong Kong-style noodle shop in Chinatown warns diners that they may need to share tables and limit their stay to 30 minutes when the restaurant gets busy. One slurp of the simple, deeply savory broth, and you’ll understand why Maxi’s Noodle draws crowds—both here and in its two previous Flushing locations. Soup add-ins include fried fish skin and beef tendon, but first-timers should keep it simple with 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." - bryan kim, molly fitzpatrick, willa moore, will hartman, sonal shah, bryan kim, bryan kim, molly fitzpatrick, bryan kim, sonal shah, bryan kim, molly fitzpatrick, will hartman, will hartman, bryan kim, willa moore, willa moore, will hartman, sonal shah, w

"A third location is rarely newsworthy enough to make it to our heatmap, and yet, Maxi’s Noodle 3 made soup bowl-sized ripples when it landed in Manhattan earlier this month. Maxi Lau-O’Keefe first started in Flushing, where her shop is considered to serve some of the city’s best wontons. The menu here is the same as at her locations in Queens, with the addition of a plant-based option distinct in the Chinatown expansion." - Emma Orlow, Eater Staff

"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

"A Flushing wonton restaurant offering Hong Kong-style wontons and new vegan options." - Emma Orlow