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In search of Hong Kong's 'BEST WON-TON NOODLE'

During my last two visits to Hong Kong, I have been using my spare time in search of the Best Won-ton Noodle in town. The evaluation criteria was provided to me by a real local Chinese food connoisseur. He told me the ultimate won-ton noodle should comprise of perfection in the following four components. The broth, the noodle, the won-ton and finally the condiments. The broth should be made from prawn shells, chicken and pork bones, dried tile fish, shrimp eggs and dried buddha fruit. The noodle strand should be as thin as a thread and cooked just below 'al-dente'. The won-ton should comprised of crunchy fresh prawns wrapped in paper thin wrapping skin. The cooked noodle, before being placed in the bowl, should be dressed and drizzled with a few drops of lard. Finally, the end product should be sprinkled with finely chopped yellow chives and shrimp eggs. So far, I only managed to locate outfits that satisfy two or three of the four criteria. Either they have great noodles and won-ton but mediocre broth or, they have great broth and noodles but so-so won-ton or great won-ton and broth but dissappointing noodles....etc etc. I've been to all the 'chain stores' such as Mak-Man-Kee, Mak-Un-Kee.....etc and found them so-so. Question, any local chowhound knows of some 'out of the way outfit' that still applies the traditional method and ingredients in creating the ultimate bowl of noodles?! Thanks in advance!

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  1. Have you tried Tsui Wah in Central?

    3 Replies
    1. re: WHills

      No, I havn't?! Would greatly appreciate it if you could provide me with the address and/or direction. Many Thanks!

      1. re: Charles Yu


        They have great hainan chicken and pretty good wonton noodles.

        1. re: WHills

          Their satay fay yook mein is good as well as their yu dan fun.

    2. Never ate here, but here's a blog post of Ping Kee in Tai Po


      Use your web browser and search for Ping Kee.

      Address: Taipo Heung Market, 2/F, Taipo Complex, 8 Heung Sze Wui Street, Taipo
      Tel: 2658 4567
      Opening hours: 7am – 4pm
      Seating: 20-30
      Fare: HK$16-30, cash only
      Service: Minimalism; close two weeks every July; no English menu
      Nearest railway: Taipo KCR
      Transportation: again, catch the New Territories taxi (the green ones) from Taipo KCR -- just walks away from Sun Tsui Yun Kee

      11 Replies
      1. re: K K

        Wow! What a great 'foodie' website. Many thanks! Have you tried out any of their recommendations/posings. How 'reliable' are they?!

        1. re: Charles Yu

          Never ate at those places. I'm quite amazed at this gourmet blogger's findings myself. Please try them yourself and report back if they are good.

          1. re: Charles Yu

            That's single greatest Chinese food blog I've ever come across, and I think Cha Xiu Bao is a natural foodie (no, make that chowhound). His reports from Shanghai had the foods and places I was familiar with absolutely nailed, and this by a Hong Konger. I imagine he's right on the mark with regards to the HK stuff.

          2. re: K K

            I had the won ton meen and the yu dan meen (fish ball noodle) at Ping Kee in December of last year, on ChaXiuBao's recommendation. I'm not sure whether ChaXiuBao is just full of it, has totally weird standards of what food qualifies as good, or if there was a different person cooking on the days we went.

            The won ton were rather hard and there was almost no flavor. The yu dan were a little better because they at least had some seasoning. There was also some lettuce in there. That new Tai Po Complex has a pretty excellent food court and a very clean, new-style wet market, and I've had some great dim sum at a place on the same floor as Ping Kee, but I wouldn't recommend Ping Kee itself.

            As for other won ton meen in the area, there's a place (sorry, I didn't catch the name) in Tai Po Centre (right next to the wet market building) that's famous for its extra-large won ton. They are indeed big, and they're also very tasty. They offer a super-duper-hot chili oil to go with it, and some pretty good fresh soy milk. I believe it was HK$13 for a bowl, and they do other noodles as well for a similar price.

            1. re: Luther

              Wow1 $13 for a bowl of yummy noodle! Thats a pretty good deal, considering they charge $27 at Mak Un Kee for a bowl!

              1. re: Charles Yu

                Tai Po vs. Central price difference, I guess.

                1. re: Luther

                  I am kinda late in this thread, but I stumbled on it trying to find the name of this restaurant. But I finally found it (by calling my sister up). I went to it about 6 months ago. It is Jim Chai Kee in Wellington Street off Central in Hong Kong. It is not a chain like Tsui Wah. It has been around for a very long time. Just delicious fish cake (leung yu dan) and wonton. I'll try the place mentioned by Luther in Tai Po. (Visit HK often on business).

                  1. re: Brian Kwok

                    May be I come from an old school and believe won ton should be a 'one mouthful morsel'. As a result, I'm not much of a fan of Jim Chai Kee whose mega-size won ton is simply too overwhelming.

                    1. re: Charles Yu

                      On my last trip to HKG, I was super tired & hungry and ordered wonton noodles thru room service (Conrad). All I can say was that it tasted damn good and probably the only time I'd ever order wonton noodles for HK$192!

                      1. re: kure

                        Wow! HK$192 for a bowl!!! You better report that to the Guiness Book of World Records!!

            2. re: K K

              Ping Kee is pretty good. They use hand made noodles which have a great texture/ consistency. I suggest the Lo Mein with the dried shrimp roe. Small-ish portions but excellent noodles. BTW the dim sum place just across from this has great steamed spare rib rice.

            3. There's a great book I'm reading printed in Taiwan, basically the Taiwanese edition of the HK book "HK Wei Dao" by Craig Auyeung. In Vol 1 he mentions three places for great won ton noodles. This author who I think is in his 40s or 50s has written numerous books and from what I can tell he knows his stuff (history, culture, etc).

              Mak's (dunno how to pronounce the whole name properly)
              Wellington St 77 (ground floor)
              Central, HK
              28543810, hours 11 am to 7:45 pm

              Notes: 3rd generation owner whose origins are from Canton.

              Wing Wah
              Henessey Road 89 (ground floor)
              Wanchai, HK
              Hours 12 pm to 5 am (M to Sat), 12 pm to 1 am (Sunday)

              Jung Kee
              Des Voeux Road Central 267 (ground floor)
              Hours 10:30 am to 8 pm

              5 Replies
              1. re: K K

                EVERYONE goes to Mak's or Mak Un Kee on Wellington Street - it's in guidebooks, local media etc. But there's actually another place also called Mak Un Kee (I think they were brothers and had a feud decades ago or something) in Sheung Wan, and their wonton noodles, imo, are much better, and slightly cheaper ($22. if i remember correctly).

                Mak's wonton noodles
                Wing Kut St (off Des Voeux Rd Central)
                Sheung Wan
                (strictly speaking between Sheung Wan and Central, close to Central Market)

                1. re: e_ting

                  Is this the one across from the 'Wing On' department store? Been there and indeed the product is pretty good. I was also told that further up the street there's another great noodle place that serves one of the best 'braised beef brisket and tendons' noodles in town. Any fellow chowhound knows its name and exact location?

                  1. re: Charles Yu

                    That book of mine is in the office so I can't recall the address off hand, but it translates to Nine's Place (Gau Gei) Ngau Lam. They specialize in brisket, red stewed or clear broth.

                    I haven't been back in 5 years and I'm only learning about these great places right now :-/

                    Also Wing Wah as I mentioned above in Wanchai, supposedly their noodles are made the old school way, using a bamboo pole to knead the dough, with the initial mix of eggs, water, flour, etc all done by hand (except machine to cut).

                    Somewhere near Sheung Wan on Queen's Rd is a very famous rice/noodle/congee place called Lor Fu Gei. I last ate there in '89 and even guidebooks and gourmet speak praises of it for good cheap eats.

                    1. re: Charles Yu

                      this is a super late reply, but yes, the mak's i mentioned is opp opposite wing on.

                      kau kee / gau gei is very famous for beef brisket, it's on gough st, up the hill from sheung wan mtr.

                      re KK - lor fu gei is on lyndhurst terrace in central, near the escalators. still v good.

                  2. re: K K

                    There were three main families who were at the top of the game in terms of wonton noodles, and some of them are still around today:

                    1. Mak Um Kee (Mak's) on Wellington
                    2. Chee Kee in Causeway Bay (moved from across Times Square to Percival St I believe)
                    3. Wong Chee Kee on Wellington across from Yung Kee

                    I love going to Tsui Wah for the convenience but it's not where I'd go for wonton noodles. Loh Fu Kee is on Lyndhurst Terrace I think, and they are not bad.

                  3. This might be heresy, but are there any sources won ton with good "fishetarian" broth, without the chicken/pork components. I had some super shrimp won ton in Wan Chai a few years ago, and we're returning to HK this fall, but my wife doesn't eat anything with legs (other than crustaceans). I'd like to share the experience with her, but she can sniff out chicken or other meat-based broth from across the room.

                    1 Reply
                    1. re: fpatrick

                      For ' fishetarian' broth, you have to go to noodle joints that specializes in 'Aberdeen style fishball rice noodle'. I know of a couple in Mong Kok, Kowloon and Causeway bay, Hong Kong, but overall they are not that popular.

                    2. when you do find this, please send some to new york.

                      1. I recommend you try Ho Hung Kee at 2 Sharp Street in Causeway Bay. It's near the Times Square mall and the Lee Garden Theatre building.
                        Long established place that many locals love. Great congee, too. (say: Ho Hung Gay)

                        I'm not a HK local, so I'm probably not the best judge of "best", but they're pretty tasty.
                        I would have to guess that the perception of "best wonton noodles" has a lot to do with where you grew up, what you're used to, and all the usual subjectivities concerning food. Like - best BBQ in the US? Best fish 'n' chips in London? Best pizza in NYC? Guaranteed to start a lively debate that results in a draw.

                        Re: broth without meat, bones, etc -- that's not really much of a priority for Chinese chefs. The question asked would be - why would someone want that? The kind of not-quite-vegetarian, seafood-only dietary practices of some people in the US have little currency in HK & greater China. Vegetarian, yes. Halfway? In my experience, it doesn't seem to really register with people.

                        7 Replies
                        1. re: chinamatt

                          In a recent TV program, after spending days eating won-ton noodles all over HK and south east China, the famed HK food critic ' Choi Lan' rated 'Ho Hung Kee's' Won Ton noodle as being the 'most authentic' in whole of HK, Macau and Canton! He also chatised ' Jim Chai Kee's' fusion golf ball size won ton as a travesty to this world famous dish. This I totally agree! Imagine eating Italian ravioli the size of a sandwich or gnocchi the size of a doughnut!

                          1. re: Charles Yu

                            I usually agree with Choi Lan (or Chua Lam), but I have to say that some of his picks (especially on TV) of late have been a bit 'off' - he praised a prawn mee place in wan chai recently and a very trustworthy singaporean friend of mine went and said it was a boo-boo! he also went to wong chun chun for thai food (urgh! blasphemy!) for another tv episode - so who knows what's going on there...

                            back to the topic, ho hung kee is good, and i go there regularly, but (or therefore?) it fails to wow me

                            1. re: e_ting

                              蝦麵店serves laksa and prawn mee but isn't very authentic. Nevertheless it is popular with locals who don't know what the real thing tastes like.
                              Agree that 沾仔記's wontons are crap.

                            2. re: Charles Yu

                              In GuangZhou across the street from LiDou hotel has a Wonton Soup restaurant that served Wonton at the size of a hand ball. Maybe they got the same influence from Jim chai Kee. This was over 10 years ago.
                              Too bad they don't have these in NYC.

                              1. re: Charles Yu

                                I was given recently Choi Lam TVB program on DVD, but one drawback for those of us not in Hong Kong the names and address were not given. I have chow buddy in Hong Kong now and would love to tell him now where Ho Hung Kee is. Can you help us out. I will be in Hong Kong next year and hope to find a the best Hong Kong won ton. Won ton soup is one of my comfort foods. But I do love the huge won ton's too. My Father is rolling over in his grave.

                                1. re: yimster

                                  HHK's address is 2 Sharp Street, Causeway Bay. A side street off Times Square leading to Leighton Road.
                                  BTW,I will not put all my 'chow-decision' based on Choi Lam's recommendation! IMO, he is over-rated! In fact, I have better faith in ' Fat Toh's ' choices.
                                  I can still recall in detail the episode that features Choi Lan's interview with Mr. Ho the owner/chef of HHK, whence he described in detail the soup broth preparation. However, IMO, in reality, the product fell short of expectation. I was not impressed by the overall 'package'! Neither the noodle, the broth nor the won-ton delivered the 'wow' factor! For the best won-ton, I would choose from Mak's ( Wellington street ), Tasty's ( Happy Valley or Hung Hum ), Mak Man Kee ( Jordan district, Parker Street ).or Han Heung ( New world Centre, TST )

                                  1. re: Charles Yu

                                    Thanks for your input. I only have the input from these DVD's. Sitting in the States I have can enjoy with my eyes only. I have been to the Mak's branches in Richmond BC. I am sorry to hear that Choi Lam is overrated. But his show was very interesting. I will say that he gets back into the kitchen and the chef show there skills. I have made a few of the dishes at home and they have enlarge my limited cooking skills. I will forward you information to soup noodles as he enjoys Hong Kong.

                                    Thanks for your timely input. I will be visiting Mainland China soon and will be asking questions as the time comes closer. But i am going to Beijing and Hunan but will be on food tour so I will be limited in where I can eat.

                            3. Hi Charles:

                              You may want to take 1 hour ferry ride to Macau to try Luk Kee 六記, which I just did a few days ago, and in my opinion, hands down beats Mak's, Wong Chi Kee and Ho Hung Kee. To be fair, it is not exactly an apple to apple comparison. First, Luke Kee uses 竹升bamboo to make the noodle and the wonton skin so the texture and flavor are different. Second, I do not compare the typical 雲吞麵 since my own preference has always been 雲吞蝦子撈麵 (wonton shrimp paste dry noodle), so that is the benchmark I use for wonton noodle. They provide generous shrimp paste to add flavor to the noodle; it was simply the best wonton noodle I ever had.

                              On a side note, Luk Kee's 鳳爪拼大腸 (chicken feet and intestine) is simply amazing, so delicious, so smooth and tasty it easily beat any 鳳爪 from any Dim Sum restaurants in Hong Kong. Its 米通鯪魚球 (fried fish ball) is also the best I ever had, super crispy on the exterior but yet retaining the softness and the fish flavor on the inside. The above dishes can easily beat any dishes from Michelin rated restaurants (and I have tried many Michelins...). I am simply baffled it did not get any mention on Michelin Guide; just another reason to confirm that the Guide is for Western tourists. Warning: terrible service, boss/waiters have terrible attitude, slow pace (unlike Hong Kong), questionable hygiene standard, long waiting queue. But if you just go for the food, this place is unbelievably good.

                              2 Replies
                              1. re: FourSeasons

                                Thanks FS!
                                I believe Chua the food critic did single out Luk Kee in his most recent TV Food Series.

                                1. re: FourSeasons

                                  My 4 years old son loves 鳳爪. We only have a few days in HK this July 2010. I hope to bring him there before leaving for Surabaya, Indonesia.

                                  i may have to take a lot of notes on the name and address of the restaurants mentioned here.

                                  Feel free to email me at richttom@gmail for several restaurants in HK and Kowloon which I want to taste and take pictures.

                                2. Completely useless to the OP, but I have a soft spot for the won ton noodles served at the coffee shop of the long-gone Furama hotel in Central. Don't ask me why, I loved those won ton noodles.

                                  1. I found I love Mak's soup base (Central branch), Tasty's wonton (Hung Hom branch) with Lau Sham Kee's noodle (Sham Shui Po). It will be a perfect wonton noodle for me with that combination !

                                    1. my favorites are
                                      Lau Sum Kee (5 wonton, 3 noodles) www.openrice.com/restaurant/sr2.htm?s...
                                      Wing Wah (4 wonton, 5 noodle) www.openrice.com/restaurant/sr2.htm?s...
                                      大光燈 (4 wonton, 2 noodles) www.openrice.com/restaurant/sr2.htm?s...
                                      麥文記 (5 wonton, 5 noodles) www.openrice.com/restaurant/sr2.htm?s...
                                      麥奀雲 (4 wonton, 5 noodles) www.openrice.com/restaurant/sr2.htm?s...

                                      with Tsui Wah as base (1 wonton, 1 noodles), max is 5.

                                      Tsim Chai and the other "Mak's" are way over hyped...

                                      23 Replies
                                      1. re: Sher.eats

                                        Hey Sher.eats, you like whole shrimp wonton as in 麥文記 ? I also like Lau Sum Kee's wonton, very tasty ! But just prefer Tasty a little bit more... just personal preference.

                                        1. re: skylineR33

                                          haha yeah the shrimp texture is nicely "bouncy" and doesn't taste thawed and they don't OD the dried shrimp. the pastry "circle" is thinner on the outside rim so when folded the "contact" zones aren't double-thick...

                                          Tasty in Hunghom?

                                          1. re: Sher.eats

                                            I found the wonton at Tasty of Hunghom very well balanced. I love the one at Lau Sham Kee as well but found that the shrimp roe they use in the wonton comparatively strong in flavour, I guess it goes well with its' relatively salty soup base. Anyway, they are both great.

                                            1. re: skylineR33

                                              are there differences between the Tasties of Hunghom vs IFC vs Happy Valley?

                                              1. re: Sher.eats

                                                I can't really say as I have not visited the other Tasties lately. They may not be consistent. Just like I have sampled both Mak's this time and found the one at Causeway Bay not as good with its "pastry circle", the wontons are unevenly folded to a point that one end is harder than the other end.

                                                1. re: skylineR33

                                                  how "bouncy" do you like your shrimp?

                                                  1. re: Sher.eats

                                                    How bouncy ... don't know how to answer that .. but I like it with certain degree of bouncy, and I prefer it has some pork inside to give another layer of taste and texture.

                                                    1. re: skylineR33

                                                      haha do you know if it's true that blanching the shrimps in acidic water will increase the crunch, and whether this reduces the shrimp flavour?

                                                        1. re: skylineR33

                                                          well fresh crustaceans cooked to correct temperature are inherently "bouncy", i guess the acid bath reduces the need for fresh shrimp, at the cost of flavour?...

                                                          do you like toasted shrimp roe tossed in noodles (no soup) and lard?

                                                          1. re: Sher.eats

                                                            Yes, I like the one at Lau Sham Kee 劉森記 with its rich flavour shrimp roe and Ping Kee 平記 with its amount of lard. Any other recommendation ?

                                                            1. re: skylineR33

                                                              It seems like the whole discussion centered around the wontons. What about the noodles and the soup!?

                                                              1. re: kobetobiko

                                                                my reply above has noodle ratings...

                                                                getting just the right amount of gluten is sure difficult..

                                                                1. re: kobetobiko

                                                                  Of all the Won-Ton noodle places, Ho Hung Kee in Causeway Bay claim their soup to be the most authentic and tastiest. Ingredients used include open flame toasted dried flounder ( must be charred to create the smokey flavour ), dried shrimps, shrimp eggs and pork bones. However, those by the likes of Tasty's, Mak's or Mak Man Kee...etc all use 'variation on the same theme' ingredients that include some or all of the above captioned ingredients plus chicken bones, prawn shells and/or Buddha fruit. I personally prefer the version with Buddha fruit since its presence makes the soup more complex and a bit sweeter.

                                                                  As for noodles, I prefer the version with alkaline lye water added than the non-alkaline' bamboo' version. The former also tends to be more chewy and thinner. Both Tasty's, Mak's and Mak Man Kee all have great noodles.

                                                                  Lastly, to complete the whole picture, the noodles should be drizzled with 'pork's fat', sprinkled with yellowing chives and NOT scallions and a dusting of toasted shrimp eggs on top! I believe Tasty is the only place that does that?! Correct me if I'm wrong!

                                                                  1. re: Charles Yu

                                                                    Hey Charles, Tsim Chai (沾仔) also uses Budda fruit in its soup base and not bad ! It is quite tasty too, stronger flavour, unlike those of Mak's with a clearer sweet taste. However, Tsim Chai's wonton is another type. For shrimp roe, Lau Shum Kee (劉森記) is better than Tasty and Mak's, much richer. Mak's noodle on the other hand is more chewy and thinner than Tasty and Ho Hung (何洪記). Lau Sham Kee's noodle has zero akaline taste, thinner and much chewy than Wong Chi Kee (黃枝記), but not as chewy as Mak's.

                                                                    1. re: skylineR33

                                                                      Hay skylineR33! How's 'cold' TO?
                                                                      As part1 of a two part lunch, I took a taxi to SSP to try out Lau Shum Kee's famous shrimp roe noodles, won-ton and Chui-Hau beef brisket and tendons. Verdict was very mixed!
                                                                      First, I found the shrimp egg noodles very bland! Need to add oyster sauce to enhance the flavour. May be a little bit of 'lard' might do the job as well? However, the noodles was very fine and chewy. Better than Wong Chi Kee. The won-ton was below par. Too tough, too big and too much pork filling. A few actually have 'cool' centres! Hope I won't get food poisoning, Ha! So far, Mak Man Kee's version is the best.
                                                                      As for the beef brisket, it was flavourful and tender, but not as good as Mak Man Kee's

                                                                      1. re: Charles Yu

                                                                        We are at 17.5 degree today !! Really, shrimp egg noodles has no flavour ?! No, that's not what I had in there, maybe they have some consistency issue ..... I like the noodle at Lau Shum Kee too, I pick it's noodle if I want to form my perfect bowl of wonton noodle as indicated above !

                                                                        It is interesting that we all have our own favourite bowl of wonton noodle :)

                                                                        1. re: skylineR33

                                                                          I ordered a take out portion for my father-in-law to try as well and his comment was the same. The shrimp egg was so 'tasteless'?! Just a mouthful of 'powder'!
                                                                          17.5C! Wow! Sha Tin yesterday was only 14c! It was 'COLD'!
                                                                          That area surrounding Lau Shum Kee in SSP is 'unreal'!! Sooooo many eateries! I noticed a place specializing in roast goose that looked so appealing! Unfortunately I have only one stomach!

                                                                        2. re: Charles Yu

                                                                          bland as in aroma (you can't smell the shrimp roe) or as in flavour (it's undersalted)? remember the tongue can only decipher the basic salt/sugar/sour etc...

                                                                          1. re: Sher.eats

                                                                            Both! None of the smoky, sea breeze, fishy smell associated with pan roasted shrimp eggs. Almost tasteless. The dry, powdery texture did not provide an enjoyable mouthfeel. Like Fourseason suggested, may be I should head over to Macau?! Ha!

                                                                            1. re: Charles Yu

                                                                              hmmmm strange..................let's hope it's not permanent. going to try 長發麵家?

                                                                      2. re: Charles Yu

                                                                        Hi Charles,

                                                                        My preferences for wonton noodle are quite different from yours. First, I prefer the soup without buddha fruit as I found the taste distracting the flounder and shrimp roe taste. I do like the soup with sweetness coming from the shrimp roe. As for noodle, I prefer the bamboo noodle unless the restaurant can remove the alkaline lye taste properly. Ping Kee and Lau Shum Kee are my favorites for the noodles (both I found their wontons to be good not great). My favorite wonton noodle combo as a whole is actually 大光燈. It may be because I don't get to eat it often as it only opens at night and the location is off the path, so everytime I had the wonton noodle it seemed to be just a bit tastier. But they definitely use lard for their noodle.

                                                                        *I don't know about Tasty using lard or not as I had it before without lard. Not sure if it varies by location.
                                                                        ** I totally don't care about Tsim Chai as I found their wonton noodle to be just mediocre in every dimension: soup, noodle, wonton.

                                                                    2. re: skylineR33

                                                                      re: skylineR33

                                                                      Wing Wah and 麥文記 make excellent ones roe-noodles too!

                                              2. Charles mentioned Choi Lan. I can't stand the guy. He's been too commercial for too long and he has made too many crappy recommendations in the past it is clear he was just being commercial. Too naked I thought. Oh the fact that he has invested (or still does?) in restaurants also made me question his credibility.

                                                I do, however, agree with his assessment of the Jim Chai Kee style of wonton making. To me that was one of the nastier developments in the world of wonton making. Wow the crowd with the size of the shrimps (never mind the freshness and taste of the shrimps) and the size of the wontons (never mind the eating experience). Turned me off wonton for a good 5-6 years since that class of jumbo wonton started gaining traction. There are still too many places where even if the size of the wonton aren't over the top, still place too much on the size of the shrimp. As if this food is only worthy if the shrimps are the size of my thumb.

                                                I imagine there are commercial considerations behind the shrimp phenomenon. Helps a restaurant justify the extra few HKD they wanted to charge for a bowl of noodles "hey we all know shrimps are expensive, right?"

                                                Ho Hung Kee wonton is good. Soup is very flavorful too.

                                                Not sure if you guys have been to Hua Nan (Wah Lam) in Wan Chai. On Thomson Road.

                                                They are generally well known among locals for their Cow's Insides (intestines and stomachs and things). I have found their wonton to be very very nice. I still think they are among the best.

                                                Before coming across Hua Nan's wonton, I was very wary of wonton because of the over-the-top wonton in Mak Un Kee and Jim Chai Kee. Hua Han's wonton struck me immediately as well balanced - I imagine this must have been what wonton used to be like when we were a much poorer society. No crazy sized shrimps. Healthy portion of pork. Pork flavor and shrimp flavor blending very well. Their soup also suitably tasty, not as strong as Ho Hung Kee's (which some people might find a bit too strong). I have no strong view about their noodles. To me they are not outstanding but quite solid.

                                                Those places in Macau definitely sound like they are good. Look forward to trying them out.

                                                1 Reply
                                                1. re: kaman

                                                  hey Kaman!

                                                  "I was very wary of wonton because of the over-the-top wonton in Mak Un Kee and Jim Chai Kee" <- what aspect(s) of Mak Un is over the top? Definitely not jumbo-shrimp wise as their wontons are among the smallest?

                                                  I thought Wah Lam's wontons were only "ok", but true, I was paying more attention to the offal

                                                  re: choi lan, no true gourmand will "blindly" rely on one source of intelligance alone, and it's pretty easy to distinguish "real" reviews from paid ones. it happens that most of my favorite restaurants are in his best 150 list, so.

                                                2. How about 'Super Super' Noodle and Congee?!!!!!!!

                                                  Yes, I think our resident HK foodie expert Sher.eats or even Openrice havn't heard of this obscure food court place in a Sha Tin City One plaza?!! Right?! Ha?!

                                                  I came across this place today and saw their photo poster advertising 'Authentic Won-Ton Noodle'. For only $18 a bowl and either coffee or tea to go with it, I say " What the hack?!" and decided to give it a try. The result - A big pleasant surprise!

                                                  The noodles were ultra fine and pretty chewy ( even more so if it wasn't for my server chatting away with another customer and letting my noodle sit in the soup for longer than I liked }. The broth was very authentic tasting and flavourful. More so than the two Mak's. The Won-Ton was the type that our CHer SkylineR33 likes. Mostly pranws but with a little bit of pork and fat added. Seasoning was nicely executed. Finally, a generous amount of yellowing chives was sprinkled over the noodles and soup. I cannot give it full marks since I prefer my Won-Ton to be the 'all prawns' type. However, the overall experience was a very enjoyable one.

                                                  This time round, the favourite so far is still Hung Hum's Tasty's

                                                  5 Replies
                                                  1. re: Charles Yu

                                                    Hello Charles,

                                                    I like Tasty @ Hung Hum too! Their wonton is having a ratio of 75% shrimp and 25% pork according to what their boss told me.

                                                    1. re: skylineR33

                                                      haha you've stumped me on 'super super'...

                                                      but must tell you guys about 長發麵家in Sum Shui Po, 10 minute walk from Lau Sum Kee:

                                                      it's a dai pai dong specializing in noodles, the wontons I thought were "alright" (half shrimp, half pork), but their heavyweights are:
                                                      1) "authentic soy-tossed noodles", unami rich sweet-soy mixed with lightly-smoky heavenly-smelling glorious lard, serious good stuff.
                                                      2) "famous fried-chilli sauce noodles" deep fried pork belly slices slowly cooked with shallots, garlic, chilies, preserved yellow beans, and molasses, yielding a "toffee" of caramel and lard, totally addictive...
                                                      3) homemade fish and cuttlefish balls, made near a la minute as their turnover is so fast, the perfect soft-chew texture of the quennelles encapsulating bits of dried fish/cuttelfish, no lard here though =P

                                                      see attached pics

                                                      make sure you walk 2 meters to "So Gay" for one of the best HK-style coffees....

                                                    2. re: Charles Yu

                                                      Hi Charles:

                                                      I am amazed by how enthusiastic fellow hounds are over wonton noodle. So today, I decided to try wonton noodle at Tasty Hung Hom. I think this is my 3rd time at Tasty but I ordered 豬手撈麵 (pork knuckle noodle) the last two trips so I decided to try wonton noodle this time. Since I am not such a fan of the classic version, I ordered 蝦子撈麵 (shrimp roe dry noodle) accompanied with 雲吞湯 (wonton soup). The noodle was very delicious but the shrimp roe does not have as much flavor as Luk Kee 六記 in Macau. The wontons are good but I prefer the ones at Luk Kee (the best, in my opinion) and Mak's. I feel the wonton skin at Tasty, even though very good, is not as smooth as those in Luk Kee and Mak's. Again, I urge die hard wonton noodle fans to take a 1 hour ferry to Macau to try Luk Kee , which in my opinion, hand down beats those in Hong Kong.

                                                      1. re: FourSeasons

                                                        can someone please provide directions to Tasty Hung Hum; we are staying on Salisbury road in Tsim Sha Tsui, we're in HK for 3 days beginning March 16
                                                        any other restaurant suggestions reasonably priced would be great-we are lovers of sichuan cooking.

                                                        1. re: IPcook

                                                          Taxi from Salisbury Rd. should be less than $7USD, ask your hotel reception to print the address from this page: http://www.openrice.com/restaurant/sr... to show driver and to ask for walking directions once you're off the taxi

                                                    3. i just realised 何洪記 and 正斗 are related! http://www.hkwm.com/hohungkee.htm

                                                      anyone can translated the chinese?

                                                      1 Reply
                                                      1. re: Sher.eats

                                                        Hi Sher.eats,

                                                        Yes, Tasty (正斗) is actually opened by Ho Hung (何洪記)'s second generation. This has been talked about in one of the thread before. Their pork to shrimp ratio is the same in the wonton (70% shrimp, 30% pork)

                                                      2. Hello fellow chowhounders!
                                                        Just to let you know, I am making my own!!
                                                        Made myself the essential broth today. Used two boiler hens, four pounds of pork bones, two dried tile fish roasted over open flame, one pound of cooked North Atlantic sweet prawns, shells from two pounds of prawns ( meat to be used for the won-ton later ), two table spoon of shrimp eggs and a buddha fruit. The result, a soup base thats better tasting than any HK won-ton noodle specialists I've visited! No joke!!
                                                        As for the won-ton, since I prefer the all shrimp version, I am therefore adopting the Mak Man Kee's version but modifying it a little by adding just about 10% of pork and fat, Seasoned the diced tiger prawns with only seasalt, white pepper and sesame oil. Tried one, not too bad at all! Obviously, for the ultimate, I would have love to use live sea prawns. But unfortunately, I'm in Toronto and not Hong Kong! Sigh....!!
                                                        Tomorrow, I'll go hunt for my 'thinnest strand' won-ton noodles in nearby Chinese markets. Too lazy and too much hassle to make my own. I'll also be getting some pork's fat to make my own lard and some yellowing chives as well!
                                                        Sure hope 'the total package' is worth the effort?!!!

                                                        8 Replies
                                                          1. re: Sher.eats

                                                            For my fellow chowhound friends - FREE!
                                                            For the public, may be I 'll auction it off at Sotheby's! Ha!

                                                          2. re: Charles Yu

                                                            Charles Yu Wonton Noodle as the next must-eat destination in Toronto?

                                                            1. re: FourSeasons

                                                              Sure! You and klyeoh fancy a chowmeet in Toronto?! Looooong flight though!

                                                            2. re: Charles Yu

                                                              Charles, you should post your recipe on the Home Cooking board, plus photos of your wonton noodles!

                                                              Can we invite ourselves to your home for a taste of Charles' Noodles?

                                                              1. re: klyeoh

                                                                and what about the eventual franchises in HK...that would be something =P

                                                              2. re: Charles Yu

                                                                Hey Charles,

                                                                Gtreat work! Let me know if you can't finish all ! I am happy to help out finishing it.

                                                                1. re: skylineR33

                                                                  Morning SkylineR33! If the final result is a success, I'll definitely invite you over for a bowl!

                                                              3. Too much effort, too little reward!! Sigh!!!!!
                                                                With all the major components in place, I composed my first bowl of home-made WT noodles tonight. Result! A major disappointment! As eluded to previously, the broth was up to snuff. That, I'm satisfied. However, the noodles i bought from our local Chinese super market was not fine enough and contained too much lyle water and hence a resulting heavy alkaline smell and after-taste! The won-ton, which was fairly crisp the day I made them turned a bit mushy only a day later! The shrimp egg that I sprinkled onto the noodles did not infused the aroma I'm looking for. So! after all that, I think I'll wait for my next HK trip and head over to Tasty or Mak's instead.

                                                                Meanwhile, anyone want some free non-crisp won-ton?! Ha! Made over 50 and used up only 6!

                                                                Next time, to avoid embarrasing myself with another over-reaching venture, I guess I'll keep my mouth shut!! Ha!

                                                                13 Replies
                                                                1. re: Charles Yu

                                                                  haha welcome to cooking =P

                                                                  so, you have to make your own noodles, serve the WT the same day as they're made and use sun dried shrimp roles which are very gently toasted....?

                                                                  1. re: Sher.eats

                                                                    I did use sun-dried shrimp roles which I bought in HK and I did gently toasted them . I believe the hurdle lies in the prawns. Not fresh enough and unsure of which varietal to use?! As for the noodles, I still have three more brands to go. Hope one of them come close to my criteria. Thank God they are pretty cheap!
                                                                    BTW, what does =P mean?! Unlike food, I'm kind of stupid when comes to computer terminology!

                                                                    1. re: Charles Yu

                                                                      do you think you could make pretty good noodles yourself if you had to?

                                                                      =P is an "emoticon", just like =), but its more "tongue in cheek"

                                                                      1. re: Sher.eats

                                                                        Hello Chowfriend!
                                                                        When I was young, I used to watch the cooks in my Dad's restaurants made noodles fhemselves. With the right ingredients and apparatus, should be easy to conquer. Just like making pasta? No?! However, unsure about the 'lyle water san mien' varietal though? The fineness of the noodle could be tough to achieve?!
                                                                        Why don't you transfer to LKH, learn from the master 3* chef and tell me? Ha! :)
                                                                        BTW, you still havn't posted your meal at Galera Robuchon? All we know so far is that you had lobster?!

                                                                        1. re: Charles Yu

                                                                          Why don't you transfer to LKH, learn from the master 3* chef and tell me?

                                                                          What is LKH and who are the master 3* chefs?

                                                                          If I should make Wonton or Twoton, I will follow Charles' ingredients. Our family is used to add dried mushrooms as part of the ingredients.

                                                                          1. re: TungY

                                                                            Wow! You are digging out year old posting!!
                                                                            LKH is short for the Michelin 3* Chinese ( Cantonese ) restaurant 'Lung King Heen' inside the Fourseasons Hotel
                                                                            Don't know the name of the chef but I'm sure if you Google search HK Fourseasons, the name should come up!

                                                                            1. re: Charles Yu

                                                                              haven't checked this thread in a while....

                                                                              the former dim sum chef of LKH is mak pui gor, who has opened a very cheap dim sum joint that received 1 star in the most recent guide.


                                                                              The new 2nd branch in Sham Shui Po is getting slammed for poor quality. You probably know this already though....

                                                                  2. re: Charles Yu

                                                                    Keep trying, Charles! I read in "Hong Kong on a Plate" (Bartlett & Lai, 1997) that the Mak family (of Mak Aun Kee fame) were noodle makers for generations before they started selling noodles on the streets of Guangzhou. When the patriarch Mak Chee emigrated to Hong Kong (during the Chinese civil war), he then started a noodle dai pai dong with his sons AT THE AGE OF 82! The rest, as they say, is history - his sons & son-in-law are running the Mak's Noodle chain today. So you see, it's never too old to start something new!

                                                                    1. re: klyeoh

                                                                      Address link:

                                                                      Mak's Noodles (Mak Aun Kee)
                                                                      77 Wellington Street, Central

                                                                      1. re: klyeoh

                                                                        I noticed in a lot of the photos on openrice from the restaurants featured in this post, a lot of people prefer to have the won-ton noodles as dry 蝦子撈麵 with the wonton & soup in a separate bowl. Is this the preferred way of having wonton noodles in HK?

                                                                        Also, may be a silly question but what is the sprinkled stuff on top of the mien of the 蝦子撈麵? Is this the prawn flavouring? Not seen this before in chinese restaurants in Sydney

                                                                        1. re: ey2006

                                                                          The classic version of wonton noodle is noodle and wonton in broth on a bowl. I believe that is the most popular version and the way Charles defined it when he started this thread.

                                                                          For me personally, I prefer dry noodle 撈麵, and I like to add the shrimp roe 蝦子 flavor that is sprinkled on top of the noodle. The side dish of soup is included. Sometimes, you have to tell them to include the wonton to the noodle.

                                                                          1. re: FourSeasons

                                                                            FourSeasons, thanks for clarifying. I was thinking the same, i.e. that the classic version is wonton noodle in a bowl of broth/soup. However, there are also a lot of people which prefer the dry noodle with the soup separate.

                                                                            When the soup is included, do the restaurants in HK provide wonton in the bowl of soup or in the dry noodle? Or does it vary between restaurant to restaurant?

                                                                            I saw a review on openrice for Muk Man Kee where the person ordered the dry noodles with shrimp roe, it came with a wonton soup (but no wontons) so he had to order a 淨雲吞 which is separate.

                                                                            I think this person ordered 蝦子撈麵. Should he have ordered 雲吞蝦子撈麵 to get the wontons? I just wasn't sure how it works as I would have thought the wonton will be on the plate of dry noodles.

                                                                            1. re: ey2006

                                                                              My memory is a bit fuzzy but I think it depends on the restaurant.

                                                                              I think I have seen wonton that are placed on the soup and in the dry noodle as well. It depends on the practice of the restaurant but I can't remember which restaurant does one or the other way.

                                                                              Yes, if you just order 蝦子撈麵, the wonton may not be included. You can always ask for it like I order for 雲吞蝦子撈麵 but they would charge extra for the wonton.

                                                                              In Mak's, since the portion is very small, I usually order the classic one as my first bowl, and the 蝦子撈麵 as the second dish.

                                                                  3. So almost 2 years later I re-read this thread.

                                                                    And it seems really nobody in HK offers a bowl that satisfies all of the criteria listed, but at the very least there are some very solid picks on and off the radar.

                                                                    So with that said, do these same places offer shui gow and are they also some of the best HK as to offer (or are the best shui gow found elsewhere).

                                                                    35 Replies
                                                                    1. re: K K

                                                                      Yes! Won-ton and Shui-Gow usually goes hand in hand! Tasty's, Mak's and Mak Man Kee all offer pretty good ones! If the morsels are the only thing you are looking for and not the 'noodle' combo, then IMO Mak Man Kee's version is the best! ( since I like mine make with pure prawns ). However, if you want your Shui-Gow to have a bit of fatty pork in it then Tasty's or Ho Hung Kee will be your choice

                                                                      1. re: Charles Yu

                                                                        Wow, Charles, did you noticed that you just put up the 88th post on this thread which you started more than 2 years ago?

                                                                        1. re: klyeoh

                                                                          88! Wow! Lucky number for us! Hope the Shui-Gow continuation will add another 88?! Ha!

                                                                      2. re: K K

                                                                        Hi KK,

                                                                        Assuming you are talking about Cantonese style shui gow, Lau Sham Kee 劉森記 has the best ones! As good as their wonton, and better than the shui gow at Maks IMO.

                                                                        1. re: kobetobiko

                                                                          Just saw the openrice listings, looks interesting. I see they have two locations very close to each other, and one seems less reviewed/less popular than the other.

                                                                          1. re: K K

                                                                            The one with less reviews is their newer location which has opened not too long ago.

                                                                          2. re: kobetobiko

                                                                            Hello kobetobiko!
                                                                            How's the big apple?
                                                                            Ha! I knew you would say that! You and skylineR33 are true fans of Lau Sham Kee! Pity my opinion of them was blamished by their dry and tasteless shrimp roe lo mein I had a few months ago. The brisket and tendons were pretty good though!
                                                                            BTW, with your name, you don't happen to be a LA Lakers fan though?!
                                                                            Lastly, noticed Michelin gave Momofuku Ko 2*!! Thats the same as Daniel!! Wow!!

                                                                            1. re: Charles Yu

                                                                              I grew up here in HK but went to NYC for the past 11 years for college and work but returned about 3 weeks ago. My humble opinion...there are solid picks in Hong Kong (Maks, Tsim Chai Kee etc) but somehow I have yet to eat a bowl that blows my socks off. There are tons of food in HK where after a bite you are like..."DAYUM...this is good!!!" but unfortunately I have yet to find a bowl of wonton noodles like that in HK. It is truly sad since wonton noodles are to Hong Kong as hamburgers are to the US.

                                                                              1. re: big_apple_ken

                                                                                Maybe our expectations are too high?
                                                                                The best wonton noodles I've had in Singapore was at an unpretentious restaurant called Old Hong Kong in Novena Square. I found out why its noodles had that perfect texture & bite - they import the noodles fresh from HK.

                                                                                1. re: big_apple_ken

                                                                                  Best bowl IMO, will be combining the won ton of Mak Man Kee, the noodles of Mak's and the broth of Tasty! May be one can take out the individual components in their raw form and combine them at home?!

                                                                                  1. re: Charles Yu

                                                                                    Franken-wonton noodles? Haha. Yeah, that would be a pretty nice combination. I just can't believe no one in HK has got it just right yet.

                                                                                    1. re: big_apple_ken

                                                                                      Try Luk Kee in Macau then...best wonton noodle, in my opinion.

                                                                                      1. re: FourSeasons

                                                                                        $120 boat fare to try out a $20 bowl of noodles?! Ummmmm! Interesting recommendation! May I suggest you tag on a meal at Galera Robuchon or Tim's Kitchen to make the trip worth while! Ha!

                                                                                        1. re: Charles Yu

                                                                                          Luk Kee is not just wonton noodle...but I would think the wonton noodle itself is worth the trip.

                                                                                          I suggest a better deal, stay for 1 nights at Wynn, then it would be 2 days of non-stop eating, but that will be on another thread.

                                                                                          1. re: Charles Yu

                                                                                            Hi Charles:

                                                                                            Just realized we cross 100 posts on this thread. Must be the longest one on China Board; haha you must be proud to be the founder of this thread!!!

                                                                                            1. re: FourSeasons

                                                                                              Guess I can beat the record if I ask for 'Best tasting dishes in HK '!!

                                                                                          2. re: FourSeasons

                                                                                            Hey, FourSeasons, are you actually suggesting that "In search of HK's best won-ton noodle" (as per the title of this thread), it was eventually found in ... Macau?! :-D

                                                                                            Anyway, am off to Macau in Nov, so Luk Kee will definitely be one of my top destinations there.

                                                                                            1. re: klyeoh

                                                                                              Hi Klyeoh:

                                                                                              I just provide another option as big-apple-ken is not impressed with the Hong Kong scene.

                                                                                              1. re: FourSeasons

                                                                                                Yeah, sorry guys. Not trying to bash the HK wonton noodle scene since I grew up here but after 7 years in NYC I guess I've become a little picky :) Would be kind of ironic if the best wonton noodles was actually in Macau.

                                                                                                1. re: big_apple_ken

                                                                                                  Hi big apple ken:

                                                                                                  Sorry, fail to understand your point: I thought wonton noodle scene in NYC sucks in comparison.

                                                                                                  1. re: FourSeasons

                                                                                                    Well obviously the wonton noodles in NYC sucks....BUT outside of that the food scene is NYC is absolutely amazing.

                                                                                                    1. re: big_apple_ken

                                                                                                      But are we all talking about wonton noodle here as the title said ?? What does the other food scene or cuisine in NYC has to do with wonton noodle, do you find better noodle, wonton or other element of a bowl of wonton noodle that is better in NYC ? I only find that I miss my bowl of wonton noodle more after living in another country for a while.

                                                                                                      1. re: skylineR33

                                                                                                        I understand what you are saying but what I said back on 7/5 was I am a little saddened by the fact HK doesn't have a place that serves a ridiculously good bowl of wonton noodles (they have a handful of places where the wonton noodles are very good). As I said, wonton noodles are to Hong Kong as hamburgers are to the US and obviously you can find a great burger in the US. It is with this in mind that I made that generalized statement.

                                                                                                        1. re: big_apple_ken

                                                                                                          Hi big apple ken:

                                                                                                          It depends whether you are a fan of wonton noodle. I personally like it but certainly not to the extend of Charlesyu and Skyliner33. It is not something to "die for". On the other hand, I don't find the dining scene in NYC amazing either; and I have yet to find a great hamburger in US. (I find it "good", but not "ridiculously good") Infact, I would rather have a wonton noodle in HKG than a hamburger in US. But that is another subject...

                                                                                                          1. re: FourSeasons

                                                                                                            Hi 4Seasons,

                                                                                                            I agree with you that wonton noodle isn't supposed to be a dish that "dazzles" you. It's a comfort food and you want a good old comfort food, more like meatballs made by Italian mama.

                                                                                                            Big Apple Ken, like you I grew up in Hong Kong and Japan and went to NY for the past 10 years. I do find that Hong Kong is lagging behind in most of the food genres other than than dim sum, Cantonese food, and say wonton and fishballs. NYC's cuisine is amazing compared to any parts of the world (4Season, this one I don't agree with you)

                                                                                                            1. re: FourSeasons

                                                                                                              It's all cool man. Some people like won ton noodles. Others like hamburgers. It's all a matter of taste and our upbringing. I personally am a fan of won ton noodles and I think that's why my standards seem a little different. As Charles said...if we had a franken-bowl of won ton from Mak Man Kee, the noodles of Mak's and the broth of Tasty that truly would yield something close to perfection. Someone needs to open a store called "Tasty Mak Kee"...haha

                                                                                                              1. re: big_apple_ken

                                                                                                                Hi big apple ken:

                                                                                                                Anyway, if you have the chance, try Luk Kee in Macau. It is the only wonton noodle that wow me. And don't underestimate the dining scene in Macau: it is awesome.

                                                                                                                1. re: FourSeasons

                                                                                                                  Thanks FS! My dad is all about the food in Macau so next time we go I'll take him to Luk Kee. He loves a good bowl of noodles.

                                                                                                            2. re: big_apple_ken

                                                                                                              Just curious NYC-Ken. After being away from HKG for so long and if what NYC offers sucks, then, what 'reference base' are you using to evaluate and rate current HKG's wonton noodle? I would expect with such a long hiatus, even a decent tasting one might taste great?!

                                                                                                              In my case, I used the one that I had in the now defunct restaurant at the bottom of Blue Pool Road, Happy Valley for comparison. The noodles were so good and the place so packed that even movie stars need to reserve tables at mid-night for their mid-night snacks! With such fine products, don't know why they close?!

                                                                                                              1. re: Charles Yu

                                                                                                                I know precisely what you mean, Charles. The "best" wonton noodles I thought I'd ever tasted in recent memory was an innocuous bowl from Mak's Noodles' much-maligned branch/stall at the China Ferry Building foodcourt in Tsimshatsui last year. But that's probably because I just got off a plane from San Francisco a mere 2 hours earlier, and I'd had to endure SF-standard wonton noodles for months before then.

                                                                                                                1. re: Charles Yu

                                                                                                                  In regards to won ton noodles I guess I don't have much of a 'reference base' besides my childhood memories in HK and what I've had recently. I really just go with what my heart tells me. If something tastes great then it doesn't matter whether you've had it before or not. You just know it tastes great to you. After going to a handful of places of the 'best' places in town...they are all pretty good but IMHO they all seem to be slightly lacking.

                                                                                                                  As for the restaurant you mentioned...what was the name? I've probably been before.

                                                                                                    2. re: klyeoh

                                                                                                      Hay klyeoh! Remember to save a trip to HK next March!! Thinking of planning another chowmeet with the usual gang!

                                                                                                      1. re: Charles Yu

                                                                                                        Oh yes, will definitely try to be in HKG next March, after missing your last CH get-together there. Hopefully, we can also go wonton noodle-hunting as well.

                                                                                                        1. re: klyeoh

                                                                                                          Good morning KL,
                                                                                                          Yeh! Hopefully weather will be mild and wonderful and we can search 'by foot' That way, we won't be afraid to get fat! Ha! I recall when I was stationed in Paris, I always make an effort to walk back to my apartment after a full Michelin meal. 2 years in Paris and after 60+ Michelin meals, not a pound gained or increase in cholesterol level! Walk and red wines do work wonder! Ha!

                                                                                      2. 铜锣湾 池记云吞
                                                                                        Tongluo Bay - Chiji WON-TON NOODLE
                                                                                        Address: # 51 Luosu Street, Tongluo Bay, HK
                                                                                        Tel: 852-25756322

                                                                                        More about Hong Kong

                                                                                        19 Replies
                                                                                        1. re: Chinafactor

                                                                                          haha "Tongluo Bay" - are you for real? I'm sorry but I don't think I can trust a travel website that can't even be bothered to find out the proper English names of regions in a former British colony.

                                                                                          Also, 池記 (spelled Chi Kee, I think) is no longer on Russell Street. Their Causeway Bay branch is now on Percival St. Hello, fact check! (especially given that you're blatently promoting your own website here)

                                                                                          While they're prob not the best, they are very consistent. I love their tiny "sai yoong" (with 2 wontons and about 3 mouthfuls of noodles) - one of the best deals in town - HK$14, and a perfect afternoon snack!

                                                                                          1. re: Chinafactor

                                                                                            Tried that! OK, but no where near the best!! Best should surpass Mak's at IFC.

                                                                                            1. re: Charles Yu

                                                                                              Charles, there's a Mak's Noodles at IFC Mall now?! My wanton noodle Mecca is still Mak's at 77 Wellington St :-)

                                                                                              Mak's Noodles (Mak Aun Kee)
                                                                                              77 Wellington Street Hong Kong

                                                                                              1. re: klyeoh

                                                                                                Hi Klyoh,
                                                                                                I am late in reading this. Wonder If you know where one can find the bamboo noodles. I saw the guy made it at the "No Reservations" show by Anthony Bordain.

                                                                                                1. re: John_L

                                                                                                  There's one opposite ' Yung Kee' in Central.

                                                                                                  1. re: Charles Yu

                                                                                                    池記 (spelled Chi Kee) has horrible wonton as their shrimps are small, firm (tough), and not fresh. But they have good broth because they add a large amount of shrimp roes. Overall it is only average and not worth the money.

                                                                                                    The guy who made fresh bamboo noodle in No Reservation has closed his store at Tai Po. He is retiring and so there is no more production of his noodle.

                                                                                                    1. re: Charles Yu

                                                                                                      It's not Mak's or Tasty. The guy who made bamboo noodle from scratch in No Reservation has a noodle shop at the indoor wet market at Tai Po called Ping Kee.

                                                                                                      1. re: kobetobiko

                                                                                                        Kobetobiko is totally correct. Ping Kee is located on the 2nd floor of the Tai Po Complex. One thing you should know is that their wontons are 'ok' but not great so definitely go with the pig lard noodles (豬油撈麵 pronounced "Ju Yao Lo Mein") like Bourdain did. Cost is about HK$17 (about US$2.50). Their shrimp roe noodles (蝦子撈麵 pronouced "Ha Jee Lo Mein") is also very good (I believe it has a pig lard in it as well).

                                                                                                        Here's a link of Ping Kee on Openrice:


                                                                                                        1. re: big_apple_ken

                                                                                                          Hi big apple ken,

                                                                                                          As mentioned above, Ping Kee is closed now. The guy has decided to retire and therefore won't be making noodles anymore.

                                                                                                          1. re: kobetobiko

                                                                                                            Oh my bad. I keep hearing about it but never made it out to Tai Po...haha.

                                                                                                            1. re: big_apple_ken

                                                                                                              The one across from Yung Kee, I believe is called 'Wong Chee chook'. They use the same 'bouncing bamboo' technique in making their noodles. Establishment has a long history that dated back a few decades to their first shop in Macau. Broth and wonton not bad. Unfortunately, I'm not a fan of that style of noodles.

                                                                                                              1. re: Charles Yu

                                                                                                                Thanks you all. I am sorry to hear that thing Ping Kee in Tai Po Market is closed. I will try the Wong Chee Chook when I am in HK in Oct. Very much appreciate all the feed back. I am always fascinated by the food in Tai Po. Once I had Roast Goose Noodle in the market square. Was great. Another time I had some bignet (weekends only!). Wonderful.

                                                                                                                1. re: John_L

                                                                                                                  Agree! Tai Po's food sure is interesting! A few months back, S'pore chowhounder fourseasons and myself had a mini chowmeet, whereby we first ate Roasted pigeons and Peppered spicy salt fried live sea prawns at Fung Lam in Tai Wai and then head into Tai Po for some 'Clear broth beef tendons and briskets' The place, near the market square, even serves beef penises as well! If you are really adventurous! Afterwards we strolled down the street and noticed almost every eateries have photos of Anthony Bourdain and Choi Lan posted on the window. Two stand outs were the 'Salt baked free range chicken place' and the B-B-Q place ( must be the place you had the roast goose ). Was told its even tastier than Yung Kee!. Both claimed their house specialties are Hong Kong's best! However, for us, the most impressive was the tiny 'Tofu' stall next to the brisket place. For only HK $5, one gets a bowl of the silkiest and most delicious tofu custard ( Tofu Fa )! Another fascinating 'foodie center' is 'food street' in Sham Shui Po

                                                                                                                  1. re: Charles Yu

                                                                                                                    Hi Charles, I will be adventurous and try it. I look forward to my visit in Oct. spending time in Taipo. I also enjoyed Fung Lum as well. They serve what I call the genuine old fashioned food that I remember before we left HK. I enjoyed Taipo the most because the food there still retain the old fashioned taste. Unpretentious. Genuine food for real people. I will take your suggestion and visit Sham Shui Po as well. I was not aware of that area. Do you happen to know the street address/intersection?

                                                                                                                    1. re: John_L

                                                                                                                      Sham Shiu Po is one of the best places to visit in HK if you want to recapture the feeling of authentic HK, pre 80's boom.

                                                                                                                      Charles is most likely referring to Ki Lung st, lots of food stalls on the street. Of interest is also Apliu st which features a lot of electronics/computers.

                                                                                                                      Also finally, Sham Shui Po is the epicentre for mainland hookers in HK, haha. Don't worry, the area is safe, as HK is safe overall.

                                                                                                                    2. re: Charles Yu

                                                                                                                      Right ! In Sham Shui Po, Kwellin St (桂林街) & along Fuk Wing st (福榮街), and along Pei Ho St (北河街) are packed with eateries such as Lau Sham Kee (wonton noodle), Snake King Shin and Kung War Tofu Fa !! All my favourite !

                                                                                                                2. re: big_apple_ken

                                                                                                                  That is sad news, I was hoping to try 平記 out before this happened. :(

                                                                                                  2. On my recent week long trip to Hong Kong two weeks ago, I went to Tasty's twice (it is only 1 minute from where I live). I have never been a fan on won-ton, mostly because I don't appreciate the taste of shrimp...I have to admit both times I had the won-ton noodle at Tasty's it was pretty darn good! I actually wanted more! I guess it goes to show that when something is done properly, its pretty hard to resist!

                                                                                                    18 Replies
                                                                                                    1. re: s0memale

                                                                                                      Hello! Relative newbie here but have really enjoyed reading this thread.I love wonton noodles and will be in HK in 4 days for only 2 days. I was trying to parse out in which place would I be able to order wontons with only shrimp filling....and failed. Can someone help me whittle the list down? (I made my own list but realized that I just don't have that much time or that many meals unless I have wonton noodles the whole time I am in HK.)

                                                                                                      Thanks very much!

                                                                                                      1. re: spacegyrl

                                                                                                        As far as I know, only Mak Man Kee in Kowloon's Jordan district offers an all shrimp filling version. Tasty and Mak's all have a 'little bit of pork/fat' added to the mix. However, unless one is allergic to pork, the latter versions are pretty good as well!

                                                                                                        1. re: Charles Yu

                                                                                                          Mak's Noodles in Jardine's Bazaar is the one that Anthony Bourdain went to on his show No Reservations

                                                                                                          1. re: eatup_hk

                                                                                                            I've watched Bourdain's HK episode quite a few times. Don't think he had noodles in Mak's. The only noodle he had was braised beef briskets and tendons in Mong Kok's Lung Kee. Shop owned by the three body building brothers

                                                                                                            1. re: Charles Yu

                                                                                                              Hey Charles, yes. I think his visit to Maks is not featured in the show, there are big article(s) showing that at Causeway Bay's Maks. But does HK people even care about that ? All least not my family or friends ...

                                                                                                              1. re: skylineR33

                                                                                                                An interesting point though! I've eaten in Mak's main flagship at Wellington Street and their outpost in Causeway Bay. Even they have the same owner, their central flagship somehow comes up with a better product??!! I found the won-ton at the Causeway Bay branch less tasty and crunchy and the broth less flavourful! Shouldn't all their branches share the same recipe??!!

                                                                                                            2. re: eatup_hk

                                                                                                              Josh/Cha Xiu Bao (blogger) took Bourdain to a food court in Tai Po for the bamboo pole noodles with shrimp roe (that also makes and sell won tons), it is called Ping Kee.


                                                                                                              Ping Kee Noodles
                                                                                                              2/F, Tai Po Market Complex, Heung Sze Wui Street,, Tai Po
                                                                                                              Tel: 2658 4567

                                                                                                              Samantha Brown, during her Hong Kong trip for her TV episode, went to Lau Sam Kee for the shrimp roe bamboo pole noodles.

                                                                                                              1. re: K K

                                                                                                                I still cannot understand why some people like Ping Kee who claims to sell authentic won-ton noodles like to sprinkle scallions instead of yellowing chives over the finish product. IMO, instead of augmenting the flavour and aroma of the broth, scallion tends to interfere and impede on the delicate flavour?!! Noodle shops with 'legendary' status like Ho Hung Kee, Mak Man Kee, Mak's and the relatively new kid on the block Tasty, all follow the age old traditional approach and uses yellowing chives! As such, contrary to some huge thumbs-up on openrice given to Ping Kee's won-ton noodle, I consider myself as one of the few 'dissentient foodie'! Sorry! Cha Xiu Bao!

                                                                                                                1. re: Charles Yu

                                                                                                                  CXB focuses on the off the beaten path, "gai fong" kind of eats in his blog writeups for the most part (although he also does hit up the famous places like Yung Kee banquets). While the ones you mentioned are tried and true and no doubt excellent in their own right, they tend to be overrun by tourists and given more coverage (thanks to HK tourist association food guides). I do agree with you on scallions vs yellow chives though as that is the definitive ingredient to create the best superior broth for won ton noodles, but this is probably a cost cutting thing of the PK owner if not a preference.

                                                                                                                  1. re: K K

                                                                                                                    One year later and here we are at Mak's on Jardine Bazaar again. First place we went to after we checked into the hotel a block away (booked the hotel for it's proximation to Mak's). Had two bowls of wonton noodles, like last year, noticed that the price went from $27.00HK to $30.00HK.
                                                                                                                    The noodles and the soup are fabulous. Like a few others on this thread, i am from Toronto, and the noodles/soup in HK were a revelation, compared to what I get in Toronto. Just cannot compare. I'm quite sad about that.
                                                                                                                    Having said that, I have to note that the wontons have lost something of their shine...there is a distinct porky sensation wafting up one's palate as one is chewing the wonton that is unpleasant. Anyway, as I am reviewing this thread, we will definitely be going to Mak's on Wellington the day after where hopefully I can get a full shrimp wonton.
                                                                                                                    On to Fu Sing Seafood in a couple of hours!

                                                                                                                    1. re: spacegyrl

                                                                                                                      IMO, the won-ton of Mak Man Kee in Jordan is better.

                                                                                                                      1. re: Charles Yu

                                                                                                                        Charles, I just thought it's amazing that, 3.5 years after you started this thread, and 160 posts later, the thread's still very much alive :-D

                                                                                                                        1. re: klyeoh

                                                                                                                          Yeah! Me too!
                                                                                                                          Guess we must all be waiting for the divine intervention whereby some rich foodie from somewhere will, after seeing this thread, put up the douigh and open up a 'new' won-ton place that would incorporate ALL the goodies mentioned on this board to come up with the 'perfect' bowl!! May be we should organize a 'won-ton noodle CONVENTION' in HK?! Ha!!

                                                                                                                          1. re: Charles Yu

                                                                                                                            Hi all,
                                                                                                                            I came across this thread over a year ago, and have been checking from time to time to see new updates. I am an hk expat in Portland and will be back for a vacation. It is impossible to find a good bowl of noodles that was so common place in the old days. Definite will try Mak Man Kee - just found the address on google map. There are also a couple of joints in Tai Po in this write up http://chaxiubao.typepad.com/chaxiuba...
                                                                                                                            I will be in HK for 2 weeks which is a part of 10-week trek to China and Japan. Really want to find a good dim sum place. I heard of the one by Central that is very good but quite pricey. Very tired of the so so ones in North America. Anyone can share their recent experience would be much appreciated.

                                                                                                                            1. re: vince so

                                                                                                                              The expensive but good dim sum place in Central you mentioned must be the Michelin 3* Lung King Heen inside the Fourseasons Hotel?!

                                                                                                                              FYI, some of Chowhounders' favourite dim sum places include:
                                                                                                                              - The Gold Leaf - Conrad Hotel ( Michelin 1* )
                                                                                                                              - Yan Toh Heen - Intercontinental Hotel, Kowloon ( Michelin 1* )
                                                                                                                              - Fu Sing - Wan Chai
                                                                                                                              - Fan Tang - Causeway Bay
                                                                                                                              - Sun Tung Lok - MIRA Hotel
                                                                                                                              - Fook Lam Moon - Wan Chai ( Michelin 2* )
                                                                                                                              - Man Wah - Mandarin Oriental Hotel, Central

                                                                                                                              You will not go wrong with any of the above! Quality should be head and shoulder above any American Dim Sum places. ( Note: I did not say North America because there are now Dim Sum restaurants in Vancouver and Toronto that are approaching good HK standard ).

                                                                                                                              1. re: Charles Yu

                                                                                                                                Charles, there's also the possibility that Vince is referring to the dim sum spot at Maxim's Palace, 2nd Floor, City Hall, Central. It's an oldie.

                                                                                                                                1. re: klyeoh

                                                                                                                                  Yes, my friend, you might be right?! However, if one regard Maxim's as pricey then I need to throw all my affore mentioned recommendations out of the window!! Except may be Fu Sing.

                                                                                                                                  1. re: Charles Yu

                                                                                                                                    I'ld spot for Man Wah over Lung King Heen most days (my thoughts here http://bit.ly/9U6ZRm for Man Wah and here for LKH http://www.tomeatsjencooks.com/?p=174


                                                                                                                                    I've yet to try Fu Sing but keep hearing a hell of a lot of good things about it on this board... it is definitely at the top of my list now.

                                                                                                                                    Maxim's is erm, full of character. For even more character but worse dim sum you could go to Luk Yu on Stanley Street but you probably want good food rather than local life

                                                                                                      2. I would go to Chee Kee on Procival Street. Good Mong Kok on Sai Yeung Choi south Street in Mong Kok. Chee Kee has a set like won ton noodle, one gar lan and one tong shui for HK$ 44.00 and every time I left with over HK$ 200.00. There is a good place for snake soup on Procival Street nearby the Lock Hart Rd in Causeway Bay. HK$ 100.00 for the snake soup, one san choi and a Chinese sausage rice. Those Mak's are over-ratd and over-priced and the booth are so small, I was told it is $ 59.00 now in 2010.

                                                                                                        5 Replies
                                                                                                        1. re: 138ctf

                                                                                                          I beg to differ!
                                                                                                          After having eaten in almost every one of the 'won-ton place' mentioned on this board, I have the following comments:
                                                                                                          - Good Mong Kok's version is no where near the authenticity and taste of the top 3 or 4 ( Mak's wellington, Mak Man Kee, Tasty and may be Ho Hung Kee ). Their broth lacked the taste and aroma from essential ingredients like shrimp roe and flame broiled dried tile fish. The use of the cheaper scallions rather than the more expensive but flavour enhancing yellowing chives is a good indicator of their inferiority.
                                                                                                          - Won ton noodles at Mak's flagship store on Wellington is $28 ( NOT $59!! ) and though a bit small in size, is worth every cent, since it delivers the whole package! Over-rated?! I think not! Not when its the out-right favourite of 99% of chowhounders!

                                                                                                          1. re: Charles Yu

                                                                                                            Ho Hung Kee has the same taste of Good Mong Kok though the former has a star and the latter is just for people passing by in Mang Kok. Of course, I can see you like to make comment to distinguish yourself as a authentic connoisseur. Therefore, Fok Lam Moon, Fu Lam, Sung Tung Lok & Yung Kee are your cups of tea and the rest are not good to you. I am focusing on value not a designer brand in Cantonese cuisine.

                                                                                                            1. re: 138ctf

                                                                                                              Well, you are wrong my friend! May be unlike other chowhounders on this board, you haven't been on chowhound long enough to know me?!
                                                                                                              Casing point, one of my favourite Cantonese place is actually not a 'designer brand', not even a Bib Gourmand but a hole-in-the-wall place called Tso Choi Koon in Jordan and Kowloon City! For $48, they have the best tasting and mouth watering 'Stirred fry pig's innard', the liver component is to die for!
                                                                                                              Also, I too am a fan of 'Snake King 2 - Se Wong Yee in Causeway Bay/Wan Chai. When I first ate there, their 5 snake broth and duck liver sausage combo was only $50!
                                                                                                              Michelin star or not, Ho Hung Kee is the least favourite of my top 4. In fact, I prefer their 'Gon Chau Ngau Ho' to their mediocre wonton noodle!

                                                                                                              1. re: Charles Yu

                                                                                                                You did comment that HK$ 192.00 for a bowl of won ton noodle should be posted in the Guiness Book of world record as someone said it was super from Hotel Conrad. Keep in mind, it is worth every dollar when it fully saisfied one's desire as money can be made but fond memory is hard to find.Just imagine that someone would come up with a decent cooked won ton noodle at 2 in the morning and had it delivered to your room with a friendly smile which can only be found in the Asia Pacific Region since there is no service at all in North America as Mac is the norm. Mak Um Kee used to have a shop in Richmond, BC , Canada two years ago and if it is that damn good; it has been disappeared. There is no decent Chinese restaurants across North America, particularly in the US as the food in LA, San Francisco and NYC are not authentic Cantonese. It used to be Vancouver in the 70 but now it is Toronto and that is why I go to HK once a year looking for food and sleep when I am in Vancouver. You cannot have HK$ 50.00 for the snake soup now, I mean a set snake soup meal including the Cantonese sausage rice. However, you are correct that the won ton noodle is HK$ 29.00 not HK$ 59.00 in Mak Um Kee. You have the geographical advantage of getting the info up to date if you are residing in HK comparing to someone who goes there on a yearly basis from YVR of over 13 hours long haul flight.

                                                                                                                1. re: 138ctf

                                                                                                                  Like yourself, I too reside in Canada and my flight to HKG is even longerr than yours!! Sigh!!

                                                                                                        2. So I've been watching some online HK TV show, and they've been recommending the 雲吞細蓉 (small bowl of won ton noodles) inside Yung Kee. At least visually, the won tons looked decent, as there was excess skin and after cooking, resembled a goldfish (that was the intention), also called 散尾雲吞.

                                                                                                          Has anyone here tried it and can comment how they compare with Mak Un Kee and the others?

                                                                                                          1 Reply
                                                                                                          1. re: K K

                                                                                                            Yung Kee is a huge complex of a restaurant! I found, when ordering their won-ton noodles, by the time it reaches the table, the noodles wasn't as al-dante as I like. As such, I prefer ordering their stand alone shrimp dumpling ( Shui Gau ) instead. Broth was nice with rich shrimp eggs and dried flounder flavouring. Prawn filling of the dumplings were quite crunchy as well. The traditional yellowing chives were also used.
                                                                                                            To answer you question K.K. For won-ton noodles, I would stick with the Wellington Street Mak's. If its just the dumplings you are looking for, both Yung Kee and Mak's are top notch. You can also add Kowloon's Mak Man Kee and Tasty's to the list.

                                                                                                          2. I think I'm in the minority here to say I'm not blown away by Mak's Noodle. To be honest I've not been eating too much Won Ton Mein recently. Vaguely recall a pretty good place I visited many (~15?!) years ago in New World Centre, TST...don't remember the name though...sorry!

                                                                                                            2 Replies
                                                                                                            1. re: harryrodgers

                                                                                                              Woah...just looking it up - the New World Centre was closed for demolition...I had no idea! Shows you how much I've kept in touch with things!

                                                                                                              1. re: harryrodgers

                                                                                                                I beleive the place you are referring to is called 'Hang Heung Kitchen'. They also has an outpost at Hong Kong Airport. Not bad!
                                                                                                                As I eluded to in my previous posting. Not all Mak's Won Ton Noodles are good! If one ventures to their Jordan or Causweway Bay branches, curiously, their products tasted inferior and different!! Actually same can be said about say L'Atelier Robuchon! The food in Hong Kong and NYC for some reason was not as refined and delicious as their Parisian or Tokyo location?!!

                                                                                                              2. After eating won-ton noodles in ten different ' supposedly the best' places this past month, which included: Ho Hung Kee, Mak Man Kee, Mak's, Mak An Kee, Mak Sil Kee, Tasty's, Chee Kee, Wing Wah, Law Fu Kee and Praise Cuisine. My verdict is in:

                                                                                                                MAK AN KEE ( Wing Kut Street ) Central - Hands Down! Great broth with tons of shrimp roe, perfect size won-ton with crunchy prawn filling, ultra-thin chewy noodles finish off with 'lard', generous sprinkling of yellowing chives

                                                                                                                Distant second is Mak Sil Kee in Happy Valley ( opened by the sister ). Great ultra -fine noodles but the rest of the components fell short.

                                                                                                                14 Replies
                                                                                                                1. re: Charles Yu

                                                                                                                  Thanks for your ratings! I'm curious, when researching Mak An Kee on Wing Kut, it shows up at Mak's Noodles. Is this the same owners as Mak's on Wellington? Is Mak's Noodles the same as Mak An Kee in Chinese? Are you just saying you prefer the Wing Kut location better than Wellington? I just notice reading people saying the original Wellington location of Mak's is better. Just curious because I want to make sure I'm not confusing Mak An Kee for Mak's Noodles if they're not the same.

                                                                                                                  1. re: singleguychef

                                                                                                                    The original ' King Of Won Ton' opened up ' Chi Kee' in the 1930's in China ( Canton ) and later on moved down to HK. Although both Mak's on Wellington and Mak An Kee on Wing Kut, are establishments owned by 3rd generation descedents of this Won Ton King. The owners are different and the business are separate entities. As such, there is a bit of variation in style and taste.
                                                                                                                    The bowl of WTN I had at Wellington's Mak's this March was so poorly made, it was the first bowl of WTN that I ever had that I actually left half finished! For some reason, the soup was ultra bland!!. In addition, I think they are trying to rip people off ( due to their Michelin Bib Gourmand mentioning ) by increasing their prices from $26 a bowl to $28 last year and now a whopping $30!! Mak An Kee is only $27!! Better product, better value!
                                                                                                                    Hope I answered your queries?!!

                                                                                                                    1. re: singleguychef

                                                                                                                      Singleguychef: Mak's Noodles is basically the English name for Mak An Kee - so you're right. I'd always gone to the "original" HK outlet, i.e. Mak An Kee (or Mak's Noodles) in Wellington St. But as Charles pointed out - Mak An Kee on Wing Kut St seems to have overshadowed Mak An Kee on Wellington St., though both were owned by descendants of the original owner-chef, Mak Woon-Chi. You can read more about Mak An Kee's history here:


                                                                                                                      I read in that fabulous publication, "Hong Kong on a Plate" (Frances Bartlett & Ivan Lai, 1998) that former Chinese Nationalist president, Chiang Kai-Shek's wife, Soong May-Ling, liked the original Mak's noodles so much (when the old man was selling from a kerbside noodle stall in a Guangzhou street) that she'd stop by for a bowl of noodles whilst Nationalist soldiers blocked access to the whole street during her meal for her personal security (privacy?) reasons.

                                                                                                                      Later on, she'd invite the old man to cook his famous wanton noodles at official dinner functions. He'd insist that he can only cook those noodles using his old noodle stall, so Chiang Kai-Shek would send a limousine to fetch the old man, and an army truck to transport the little noodle stall all the way to Chiang's residence!

                                                                                                                      Of course, when the Communists deposed Chiang & his Nationalists, the Maks decided to make a beeline for HK. The rest is culinary history as we know it :-)

                                                                                                                      1. re: klyeoh

                                                                                                                        Thanks Charles and Klyeoh for the history lesson. Typical generational competition I guess. Seems confusing if they're different branches of the family to still go by the same name for Chinese version.

                                                                                                                        I'm in Hong Kong right now and went to Mak An Kee that Charles mentioned and he is so right. That bowl of won ton mein is the best I've had in years. The noodles were hair thin and cooked just right, and the broth was light but flavorful.

                                                                                                                        I'm thinking of checking out Mak's on Wellington to see how it compares.

                                                                                                                        1. re: singleguychef

                                                                                                                          Have fun and good luck! Might as well try out the version of 'Tasty's' inside IFC 2?!!

                                                                                                                          1. re: Charles Yu

                                                                                                                            Here are photos from my visit to Mak An Kee. http://singleguychef.blogspot.com/201...

                                                                                                                            I did walk by Tasty's at IFC2, but didn't get a chance to try it as I was on my way to another reservations! My trip to HK was too short. I could probably do a whole trip just trying out won ton mein. Tasty's look kind of fancy, but it was crowded and there was a wait. I didn't have to worry about a wait when I went to Mak An Kee in the afternoon.

                                                                                                                          2. re: singleguychef

                                                                                                                            For those who can read Chinese, here are 'self biographies' of Mak An Kee and Mak Sil Kee nodles'

                                                                                                                      2. re: Charles Yu

                                                                                                                        Posted in error. (wrong photo) - please remove. Thanks!

                                                                                                                        1. re: Charles Yu

                                                                                                                          Charles speaks the truth.
                                                                                                                          Stopped by Man An Kee (Wing Kut Street) today having passed the place several times previously without going in.The won ton mein was excellent. The shrimp in the won ton had a nice "snap", the noodles had great texture (no strong soda taste). However what elevated the dish was the rich broth, man it was good! Everything was spot on. Definitely better than Mak's Noodle on Wellington imho.

                                                                                                                          1. re: harryrodgers

                                                                                                                            Phew!!!! Thank God!!!
                                                                                                                            I'm so glad you love the product! Secret actually comes from the 'lard' they use to dress the noodles before they put it into the bowl! Hence the unique aroma! and it being not available elsewhere than the orient?!

                                                                                                                          2. re: Charles Yu

                                                                                                                            Do you happen know thier operating hours? Otherwise, say 8.30 pm on Thursday night, would I can still have the WTN at Mak's@ wing kut st?

                                                                                                                              1. re: Charles Yu

                                                                                                                                The only problem I have with Man An Kee is that sometimes it doesn't get the highest level of custom and during those periods it seems a bit off.

                                                                                                                                That said, it is the closest wonton place to my flat and I probably go a couple of times a month.

                                                                                                                                Thanks to both charles and e_ting who originally recommended it about 2 years ago!

                                                                                                                                1. re: TomEatsHK

                                                                                                                                  Even their 'off-day' product is still way-way better than the best of the best Toronto has to offer!!! They have an off-shoot in Vancouver, may be someone can persuade them to open one here?! 'Free rent' at the new Trump Tower or in the Shangri- La next to David Chang's proposed Momofuku??! May be??!! Ha!!

                                                                                                                          3. My own Won Ton noodle criteria is like this, in fact, for all cooking of all food. I detest the usage of MSG in any kitchen. Too often the broth you get is nothing but a MSG soup. I love to go back to these kitchens that gets mentioned here and see all the stuff they put into the broth. Is it like how you described so deliciously here. Or just all the ills of modernization of a kitchen gone bad? All the cheap shortcuts and artificial ingredients that sometimes makes up the bulk of what we eat. this happens more in Chinese restaurants then with any other food. In fact, some of these joints they have a jar of MSG just incase you don't think they added enough, you get to top it off some more. Without the great broth, do you really even care the noodles are perfect and the prawns are crunchy? I think not. I love great Won Ton Noodle like the next guy, I recommend Ding Tai Fung for this great bowl of heaven, not as wild as some places in Mong Kok, but always good till the last drop. Ah, it's the broth Bro.

                                                                                                                            12 Replies
                                                                                                                            1. re: smileyko

                                                                                                                              Sorry, smileyko, that bowl of noodles you had at Din Tai Fung is NOT wanton noodles :-D
                                                                                                                              If only you can delete your post before Charles Yu kills you :-D

                                                                                                                              1. re: klyeoh

                                                                                                                                Wow, imagine my shock!!! I have eaten there more then 50 times and I order off the menu, it says Won Ton and you can have it with or without noodles. Most of all, it has no MSG!

                                                                                                                                Maybe Sir Charles here only take the HK style of Won Ton as the real thing. All others will be shot on sight! Is that it??? I have a Ding Tai Fung right downstairs from me. I will go down now and see just what they have and what it says on the menu. Hmmmmmmmmm?????

                                                                                                                                1. re: smileyko

                                                                                                                                  Maybe you want to look up what a wonton noodle is before posting. Do you know Chinese ? Here is something for you to reference :


                                                                                                                                  This is the bowl of wonton noodle we all talked about here.

                                                                                                                                  1. re: skylineR33

                                                                                                                                    SK is referring to this or something similar at DTF


                                                                                                                                    Taiwanese style 餛飩, is closer to Shanghainese style (or Sichuanese w/o chili oil


                                                                                                                                    also known as 扁食. The broth is nowhere near as complex as the HK Cantonese style that I prefer and grew up enjoying. I'm not a huge fan of Taiwanese won tons, despite my deep love for that country's food although it can be a lighter healthy snack, with much lighter flavors. However I do love a Taiwanese style jiaozi (pork, cabbage, bean thread vermicelli, Chinese celery) in rich beef broth soup 牛肉湯餃
                                                                                                                                    but that's another topic altogether.

                                                                                                                                    This thread is about Cantonese style won ton noodles anyway :-).

                                                                                                                                    1. re: K K

                                                                                                                                      Ha Ha Ha!!! Too funny. I have been in HK for more then 600 days in my life, I almost never been to any of these places you guys talked about here with such fever. In fact, I have never even seen these places, my eyes just don't go to these joints. Now the next time when I am there watch, I will eat Wenton noodles none stop. From Wanchai to Mongkok, I have to taste what all the fuss is all about. I feel I missed out on a big slice of HK life.

                                                                                                                                  2. re: smileyko

                                                                                                                                    DTF serves 'Shanghainese' cuisine. as such their 'won'ton' is usually refered to as 'Shanghainese won-ton'. The ingredients being chopped up bok-choy, watercress or peasprouts with minced pork. Shrimps are usually absent. As for the noodles, its usually whie and does not incorporate any lyle ( alkaline ) water. As for the broth, absolutely less sophisticated than their Cantonese cousin. Usually chicken stock and soya sauce based!

                                                                                                                                    1. re: Charles Yu

                                                                                                                                      Wow, Charles, you just made the 200th posting on this thread, which turned 4 years old a few days back.

                                                                                                                                      1. re: klyeoh

                                                                                                                                        Thats nothing my friend! Two 'Hamburger' related posts on the Toronto board collected over 330+ postings in less than a year!!

                                                                                                                                        BTW, Fourseasons told me, during this trip, he'll make a special effort to head down to Mak An Kee to give the noodle a try. Wonder what the outcome?! Could be the first thumbs down?! Ha!

                                                                                                                                        1. re: Charles Yu

                                                                                                                                          Yes, but your thread is now more than 4 years old!

                                                                                                                                          Re: Mak's Noodles: He'll like it - FourSeasons knows a good wanton noodle when he tastes one :-)

                                                                                                                                          1. re: klyeoh

                                                                                                                                            When I first discovered this thread 3 years ago, I thought it was old. Wow. I guess there are many wonton lovers out here. I haven't been back in HK in two years and I miss it very much -- the cheap eats and great eats and how everything wonderful, friends and family, share a meals together.

                                                                                                                                            I have discovered that Hong Kong wontons usually do not contain great tasting shrimp. Wontons (and Har Gows) made with Texas Gulf shrimps are superior in my opinion. I still crave for bowls of wontons and fishballs. Hmmm. Time for lunch.

                                                                                                                                            1. re: Brian Kwok

                                                                                                                                              Ah! But you are wrong my friend!! Time for you to pay Hong Kong a visit??! Won ton quality in places like Mak Man Kee, Mak An Kee...etc simply cannot be replicate elsewhere!
                                                                                                                                              BTW, I once had the privilege of having a 'won-ton noodle' at 'Yung's Club' ( the private club of the Michelin star restaurant Yung Kee ). The chef used fresh local ' gay-wai ' shrimps for the morsels. Just the 'right' size and the right texture and feel. Absolutely fantastic!!
                                                                                                                                              When you said 'Texas gulf shrimps are superior'. In what way do you think they are more superior? In Hong Kong, one can get shrimps from all over the world be it tiger shrimp from Thailand, spotted prawns from Florida, white Texas Gulf shrimp or same variatal from Ecuador, river shrimps from Hang Zhou...etc. However, there are special reasons for Hong Kong chefs to specifically use local South China sea 'gay-wai' version for won ton and Har Gow. I have tasted wild Texas Gulf shrimp in Galveston. They are indeed sweet and tasty, however, I found them to be a bit big and more 'chewy' than 'crunchy'. A property that might not be suitable as a top notch won ton ingredient!
                                                                                                                                              Just as one can use all type of cheese for pizzas, however, for the best of the best, like the napolitana Margharita, nothing but water buffalo Mozzerela are used..

                                                                                                                                2. Found a March 2011 online article in Chinese about won ton noodles


                                                                                                                                  Of particular note is a mention of a place I never heard before 坤記竹昇麵 or Kwun Kee Bamboo Noodles in Cheung Sa Wan


                                                                                                                                  a blog writeup with some pics

                                                                                                                                  The lard bamboo lo mein noodles looks good. The big difference is that the soup base is not made with dried tilefish for the won ton noodles (according to that article) but stewed with mature chicken and pork bone.

                                                                                                                                  $15 for a "sai yung" 細蓉? $22 for lard bamboo lo mein? Sounds too good to be true.

                                                                                                                                  So....Charles? HK hounds? What's the verdict on this place? Another media hype or true potential?

                                                                                                                                  5 Replies
                                                                                                                                  1. re: K K

                                                                                                                                    This kind of bamboo noodle is more like Lau Sham Kee's which is a bit thicker and "煙韌" but not like Mak's, which is thinner and more "彈牙 and 爽". Do you now the English term for "煙韌" and "彈牙"? sorry, cannot think of a good English word to describe. It is all personal preference, but I bet Charles does not like this kind of noodle !!

                                                                                                                                    I have also eaten some wonton noodle in Toronto which does not use tilefish but with lots of pork and chicken bone and chicken meat. The color and taste of the soup are not the same, it lacks the identity of wonton noodle, it more like the kind of soup we drink at home or use as a soupbase. Personally it is really not to my liking, I think dried tilefish is a must in Wonton noodle.

                                                                                                                                    I have not tried it but I see a comment saying "但豬油不夠香" (lack of aroma from the lard), so what's the point of adding it ?

                                                                                                                                    1. re: skylineR33

                                                                                                                                      彈牙 has a similar term in Taiwanese Mandarin, which they just say "QQ", referring to texture, often used to describe noodles, but I've heard Taiwanese food talk show hosts decsribe tapioca (in milk tea) to raw squid fished right off the coast. I suppose the closest parallel would be calling it "toothsome" in English for those foodie types, or al dente (which only applies to pasta).

                                                                                                                                      煙韌, I have not heard that term since I was a child...when I was younger I equated 韌 with "tough" and "rough", like a minor obstacle to chewing enjoyment.

                                                                                                                                      That comment was from openrice...I dunno about a lot of those reviewers or if I trust their opinion. It's like Yelp where everyone who has little frame of reference wants to be an expert and be some food reviewing monster. Could be an expectation issue, especially when we're dealing with reviving old school receipes (or preserving) e.g. 懷舊菜, at least someone is trying it.

                                                                                                                                      1. re: K K

                                                                                                                                        煙韌 - something elastic but with a more sticky feel and give you more chewing power on the teeth.

                                                                                                                                        I would use the term 煙韌 to describe tapioca ...

                                                                                                                                        I am not saying the comment from Openrice is trustworthy or not, it just that good lard is good, but if it does not have lard's aroma, I would rather not have it on the bowl. I am not sure if restaurant just use this "term" to make it stand out to attract people.

                                                                                                                                      2. re: skylineR33

                                                                                                                                        I've eaten 'bamboo noodles' in Macau as well as Wing Wah in Wan Chai and Wong Ji Juk in Central across from Yung Kee. As skylineR33 so accurately predicted, I'm not a fan of this type of noodles. To use a broth void of flame roasted tile fish made the attractiveness even down a few notches. For won-ton noodles using alkaline water noodles, authentic 'tile fish' broth and 'lard' in there final preparation, I will stick with Mak An Kee in Sheung Wan.

                                                                                                                                      3. re: K K

                                                                                                                                        gah..........I'm literally drooling.

                                                                                                                                      4. Charles Yu: Time to resurrect your thread - in search of HK's best won-ton noodles! Which is the best spot in 2013?

                                                                                                                                        3 Replies
                                                                                                                                        1. re: klyeoh

                                                                                                                                          Will be trying out two new places. One in Hung Hum ( replacing Tasty's location ) and one in CWB. Will update after trying them out later. Bear with me!!

                                                                                                                                          1. re: Charles Yu

                                                                                                                                            Best of luck! Waiting to read your reviews.

                                                                                                                                            1. re: klyeoh

                                                                                                                                              Oh wow, what a good topic. Never knew of this thread.

                                                                                                                                              Dying to see your reviews on this. Let me know of any candidates you don't make it to and I'll check em out.

                                                                                                                                        2. Might as well add this posting to this thread for completeness!