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Trip Report - Hong Kong

g
GordonS Mar 1, 2013 04:04 AM

Summary of some of the meals my wife and I recently ate in Hong Kong over Chinese New Year. Other threads will follow on Penang, Koh Samui and Bangkok.

We used Chowhound (of course) and Open Rice (a great resource for Hong Kong) for making selections.

Date: 08-Feb-2013
Venue: Mak Kan Kee
Address: 51 Parkes Street
Total Bill: HK$ 56

I *love* wantan mee. Whether it's Singapore, Hong Kong or Kuala Lumpur, dry or in soup, I can't get enough of the stuff. And it's something I can't get at home, so I need to get my fix any time I'm somewhere it's available. And it's very available in Hong Kong :)

When I was last in Hong Kong in 2011, we visitied Mak's Noodles on Wellington Street, the Michelin starred wantan mee eatery. And at the time I though wantan mee couldn't get any better than that. This time round we visited Mak Kan Kee on Parkes Street... wow.

Now, admittedly it was 2 years ago I tried Mak's noodles, but I was seriously impressed by Mak Kan Kee - without question the best wantan mee I've ever eaten!

I went for the variety in soup. There were 3 large dumplings nestled inside the bowl, all stuffed full of large prawn pieces - and they had the most amazing, fresh prawn flavour. The noodles had the perfect bite to them, and the soup was perfectly balanced, not too strongly flavoured. The portion was a little on the small side, but it would have been fine if I'd ordered some greens on the side.

The wife have minced pork in hoisin sauce on top of noodles. Not a dish I'd seen before, and the minced pork and sauce was served cold on top of hot noodles. Rather odd, but it certainly was tasty.

But it's all about the wantan mee. Next time I'm in Hong Kong, I'll be making a bee line for Mak Kan Kee :)

Date: 09-Feb-2013
Venue: Good Hope Noodle
Address: 146 Sai Yeung Choi Street
Total Bill: HK$ 90

I'd been planning on going to 傷心酸辣粉 on Dundas Street for Sichuan, but it was closed for CNY. No problem, I had a backup, Seam Eett Taiwan Noodles on nearby Tung Choi Street. But it was also closed :/

So we wondered around for a bit and found a busy little place, Good Hope Noodle on Sai Yeung Choi Street.

I had the dry variety of wantan mee, served with soup on the side. The noodles didn't have enough bit to them, and the soup was far too strong for my liking, taking on a fishy flavour. The 3 wantans were too small and hadn't been sealed properly, so the inside was a bit watery and they lacked flavour. Don't come here for wantan mee :)

The wife went for minced pork with 'special sauce' (hoisin) sauce again. Just as at Mak Kan Kee, the mince was served cold on hot noodles; I guess that's normal then :) I'd say this dish was on par with the same dish at Mak Kan Kee.

Bill was HK$ 90 for 2 'large' portions (which I'd say were more 'medium'), which included free tea (though the tea was somewhat lukewarm).

Date: 10-Feb-2013
Venue: Tai Hing
Address: Lok Fu Plaza, 198 Junction Road
Total Bill: HK$ 90

Many things were not available on the menu, presumably because of CNY.

I went for soy chicken with rice, while the wife went for roast pork with rice.

Both dishes took forever too arrive, and were almost cold when they eventually did. Both also didn't have nearly enough sauce to go with the rice.

The soy chicken didn't look quite like the picture in the menu; there certainly wasn't much meat on my plate, and what there was was rather dry.

While rather cold, the roast pork was pretty good, with not too much fat on it (contentious, I know :) Again, not quite the portion advertised in the picture menu.

Overall, rather dissapointing. I know it was CNY, and it was busy and all, but I don't think I'd be in a hurry to try it again.

Date: 10-Feb-2013
Venue: Romankan Yokohama
Address: iSQUARE mall
Total Bill: HK$ 230

We headed to iSQUARE for dinner, expecting everything in a mall would be open over CNY. Wrong :) Japanese was about the only option, which isn't a bad thing.

We both went for the pork fillet tonkatsu sets, which were served with a small dish of cabbage pickle, miso soup and rice.

After ordering, the waitress supplied us with sesame seeds, tontaksu sauce and a mortar and pestle, so we could grind up some sesame seeds to add to the sauce. A bit of fun which is quirky the first time, but I guess it would get old for regulars ;)

The pork was served on little racks to ensure it didn't get greasy sitting on your plate (nice touch). The pork was truely excellent - perfectly crisp on the outside, and perfectly soft and porky on the inside. Really cooked to perfection.

The cabbage pickle was just OK, and the miso soup just wasn't right; it had an odd taste to it that I've never had with miso soup anything before. It just didn't taste right.

I'd certainly come back for the tonkatsu though.

Date: 12-Feb-2013
Venue: Pak Loh Chiu Chow
Address: Airport
Total Bill: HK$ 400

I forgot to take notes on this place at the time, so I can't remembder exactly what we had, but I can give an overview. We ordered a few dim sum items, none of which were very good. Service was really slow, and we ended up leaving without one of the items we had ordered. Rather expensive too. I won't be going back.

  1. K K Mar 1, 2013 10:01 AM

    OK now I remember Parkes street, in Jordan. I walked past Mak Man Kee or Mak Mun Kee after eating at Australian Dairy Co. in January.

    Airport chow seems to be a major downgrade (in addition to being expensive). Tsui Wah upstairs, pre-security, is also very slow and inefficient. Waited a long time for that new offering called "Kagoshima pork soft bone" noodle soup with pork + spinach wontons...and not that good at all. Tasty (post security) is more efficient and less of a disappointment. Maybe next time I'll try Saboten (the pork cutlet/tonkatsu fast food court shop).

    8 Replies
    1. re: K K
      l
      Lau Mar 1, 2013 10:32 AM

      the saboten there is kind of ehh, it was really greasy last time i had it

      1. re: K K
        j
        Jon914 Mar 15, 2013 12:33 AM

        I was just here a month ago. If you don't mind a little walk, there's also Ah Hung / Hung's Delicacies in terminal 2. It was late, but they still had plenty of everything available.

         
         
        1. re: Jon914
          l
          Lau Mar 15, 2013 04:48 AM

          how was it versus the actual ah hung's?

          1. re: Lau
            j
            Jon914 Mar 15, 2013 04:49 PM

            Haven't been to the original location, so I can't compare. I'd like to return and try the original (and grab some Egg Rolls from Duck Shing Ho across the street).

            I really liked the noodles. The goose was good, but I'm a sucker for fattier cuts of meat and found it a little leaner than I'd like, but it was no leaner than a bunch of other goose preps I had on the trip.

            The only thing I have to compare to is the roast goose I had at Yung Kee in 2007, before all the feuding and happened, and that was spot on.

            1. re: Jon914
              l
              Lau Mar 15, 2013 05:33 PM

              ahh ok, i made it a point to go to some chiu chow goose places on my last trip. I went to ah hung and tak kee, i'd give the slight nod to tak kee (definitely go eat there next time ure in HK).

              Btw what you got is the breast meat, if you want the more fatty juicy cut get the "marinated goose chopped into pieces" (lu shui e)
              http://www.hungsdelicacies.com/menuen.html

              Ah hung:
              https://www.lauhound.com/2012/08/hungs-delicacies-one-michelin-starred-chiu-chow-braised-meat-specialist-in-north-point-hong-kong/

              Tak kee:
              https://www.lauhound.com/2012/08/tak-...

              btw what is duck shing ho? never heard of it?

              1. re: Lau
                K K Mar 15, 2013 05:35 PM

                I assume Jon means this place: 德成號蛋卷

                http://www.openrice.com/restaurant/sr2.htm?shopid=11125

                http://eastweek.my-magazine.me/index....

                1. re: K K
                  j
                  Jon914 Mar 15, 2013 05:51 PM

                  Thanks for the tip. I'll check it out next time I'm back.

                  @KK - Yeah, that's the place. The Egg Rolls there are sublime but hard to get if you're just visiting (limited supply that runs out by late morning). My parents say they're like they ones they had growing up. They're very different from the ones you can pick up at Ranch / Marina because they're fresh (expire quickly), made of eggs / butter / lard, less sweet etc.

                  1. re: Jon914
                    l
                    Lau Mar 15, 2013 06:01 PM

                    ohhhhh i thought he meant like fried egg rolls (savory not sweet), i actually saw that place when i was walking around north point last time

      2. Charles Yu Mar 1, 2013 09:29 AM

        I believe the noodle place you described above in the Jordan district is called ' Mak MAN Kee' not 'Kan'. Typo??!!
        Its one of my favorite for won-ton morsels, broth and ' Braised Beef brisket and tendons '.
        The noodles, however, is a little bit too thick compared to the Mak's, Mak An Kee, Mak Sui Kee and Tasty's version.IMHO, lose mark there!
        As for the 'cold sauce/hot noodle', It called 'Penny Hot-Sauce' noodle. Again, one of the better rendition in town. When I order it, I always order extra sauce! Love the chewy texture of the shredded pork!

        6 Replies
        1. re: Charles Yu
          g
          GordonS Mar 1, 2013 10:13 AM

          Sorry, yes, it's Mak Man Kee :)

          http://www.openrice.com/english/resta...

          I didn't find the noodles too thick for my tastes, I thought they were as fine any I've had.

          1. re: Charles Yu
            l
            Lau Mar 1, 2013 10:32 AM

            charles yu - do you like mak man kee better than mak an kee?

            1. re: Lau
              Charles Yu Mar 1, 2013 11:37 AM

              For the whole package ( won ton quality, broth, noodle and price), Mak An Kee is my favorite - so far!
              However, during my current trip to Hong Kong, I intend to try out Mak Siu Kee in Tin Hau ( unsure whether its the flagship of the Happy Valley store ) and the relatively new 'Bamboo Home' in CWB.

              1. re: Charles Yu
                l
                Lau Mar 1, 2013 11:51 AM

                yah i think i like mak an kee the best too, but i don't consider myself an expert as i really haven't gone around trying every top place...so always curious to hear if there is some mecca of wonton noodle soup that i don't know about

                man i really wish they could get it right in NY, i could really use a good bowl right now

                1. re: Lau
                  Charles Yu Mar 1, 2013 02:11 PM

                  Even here in Toronto, our best is only about 60-70% of Hong Kong's top tier products. The main difference? Shrimp eggs in the broth, duck eggs in the noodles and 'lard' in the final product!!

                  1. re: Charles Yu
                    l
                    Lau Mar 1, 2013 02:40 PM

                    if Toronto is 60-70%, NY has to be like 30-40%

          2. l
            Lau Mar 1, 2013 07:32 AM

            ure talking about this branch of mak's?
            http://www.openrice.com/english/resta...

            i can never tell which mak's are related bc there are so many with the name mak in them

            the pak loh at the airport is kind of whatever although i end up eating there all the time bc i dont want fast food half the time

            1 Reply
            1. re: Lau
              g
              GordonS Mar 1, 2013 10:13 AM

              This one: http://www.openrice.com/english/resta...

              But yeah, it seems there are several "Mak's" all over Hong Kong :)

            2. klyeoh Mar 1, 2013 06:03 AM

              Love your description on the wantan noodle meal :-)

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