Mak Man Kee Noodle Shop

I walked so far to find this place. I ordered the to her prawn wontons soup and a Chinese flower cabbage. The soup was food and everything seemed worth the reputation until I found a hair in my veggie dish, grosssss!
I’ve never expected the restaurants in China and Hk to meet the cleanliness standard, but just not a visible hair please.

Famed for its wonton, we came here on a mini food tour of HK with very high expectations.
They weren’t met.
There’s no denying that the noodles/​wonton here are great and among the best I’ve had. But they were definitely NOT the best I’ve had. In fact, while the noodles here were great, I actually thought the wonton were better from the other noodle shop just a few doors down from this. If there was a way to combine them into one, I would do it in a heartbeat!
But still, 4 stars for some seriously good wonton noodles. But I’d skip that, and ordered the braised beef with noodles instead.
Then go next door for just a bowl of wonton.
Sorted

The shrimp wonton noodle soup is incredible. Unlike so many of the other noodle soups that I’ve had, which always leaves a funny chemical after taste from using too much alkaline, the noodles here are perfectly al dente with just a tiny trace of the alkaline after taste, which is good enough for me. The shrimp wontons are juicy and super satisfying.
We also ordered Chinese broccoli with oyster sauce. Although the oyster sauce is an additional dollar, I would recommend getting it. Compared to the traditional oyster sauce, there is an additional kick that brings out the sweetness of the vegetable.
Definitely worth the visit!

OMG OMG OMG. So good.
This place is TINYYYYY and they cram as many people as they can in. Seriously, you’ll be sharing a table if you have an odd number of people. I felt like I was sitting on top of someone the entire time, but whatever when I got my bowl of piping hot wonton noodle soup, no cares. The noodles were al dente, not overcooked. The broth was out of this world. I opted for tiger prawn shrimp wontons and OMGGGGG AMAZINGGGGGGG. PERFECTION. I can’t even describe in words.
This is located right by the Australian Dairy Co. Stop by if you have a chance, you won’t be disappointed.

Yum yum must go if you come to Hong Kong. They have the best noodle soup with beef I’ve ever had. portion is small compared to US but is just right for me. I’m craving their crispy thin noodles and succulent meat already. Tea served too. Broth is delicate with a good amount of salt.

Been wanting to come here for AGES. Tons of people and tons of blogs would always recommend for you to eat here or Mak’s when you’re in Hong Kong! I finally got to try this place out during my trip to Hong Kong!
My friend and I got a bowl of their wanton noodles while my boyfriend got a bowl of their dumpling with noodles. I already knew that everything was going to come in small bowls so we were already prepared. This meal was our snack. Cause we hail from America, where every dish is about 3x the portion HAHA!
Their wantons are a really good size and it was just filled with shrimp/​prawns! Wantons in Hong Kong are definitely different than the ones in America. America’s wantons have pork in it while this has NO pork. But of course, the winner of the dish has got to be their noodles. I’m a sucker for noodles and wanton noodles are one of my favorites. It’s got a good bite, great taste when chili oil is added in, and it just provides that comforting feeling when I eat it.
Décor is simple: everything is white. Everything is decently clean. They also have an English menu if you can’t read Chinese. You just have to ask for it. The servers are very quick so be prepared. They’ll ask you what you want as soon as you sit down.
I haven’t tried other places in Hong Kong so I can’t exactly compare but this is definitely a place you’d want to try if you’re visiting. The only thing I didn’t like was that their sodas weren’t cold enough … but oh well — it’s still worth the visit.

This is definitely one of my most favorite places to eat, while I was in Hong Kong last year.
I ordered a bowl of their famous Wonton Noodle. Excellent and very reasonable.
It was so good that I went back a second time.
Tip of advice: Be prepared to know what to order as you will be asked very promptly as the place is very crowded at times.

I used to live on the next block (Pilkem St!), so I’d always hear my dad telling me how Mak Man Kee’s wanton noodles are good and this and that. I’m pretty sure I came here as a kid, but I don’t remember, so I made it a priority to eat here this past trip back to the motherland.
I ordered a bowl of their famous wanton noodles. The bowl of noodles is not big by any means, but enough to fill you up. It came with four wanton’s. The price for the wanton noodle is a bit too high for my liking ($ 32), but it’s worth the experience. For two bowls of the noodles and one plate of greens, our total came out to be like $ 87 (which if you convert it into USD, it’s really a good deal). Oh, and a side note: if you order a plate of greens and ask for oyster sauce, they’ll charge you for that.
I do recommend Mak Man Kee, BUT there are plenty of other noodle shops in HK that gives you more noodles for a cheaper price.

Dropped by for a quick weekday brunch to sample the highly rated wantons. The simple menu is clearly listed on a laminated A4 page in both Chinese & English. So no need to have to put up with being frowned at for asking to see an English menu unlike at the neighbouring dairy shop!
The wantons in soup comes with 8 pieces of wanton whilst there are 4 in the wanton noodles, both are only $ 36. I opted for the wantons in soup with a side of Kai lan since I needed to retain space for dessert so did not want to fill up with noodles. The wantons were filled with juicy ‘crunchy’ prawns in a bowl of flavourful broth. People have commented that portion sizes are small, I found them to be good enough but did not try any other wanton place in HK to compare.
Service at Mak’s was efficient yet friendly although they were not super busy as the place had just opened around 11am. Most of the crowd were next door filling up with cheap stodge. Mak’s does not seem to serve hot drinks, well at least not hot soy milk so I had to endure the ‘service’ next door to complete my meal :(

My in-​laws has been coming here for decades and I finally here to see what the hype is all about. This place is all business, the décor to me feels like I was in a factory and the food is pretty straight-​up as you get the noodle, you leave and someone else will sit down and do the same. There is no time for you to sit there after the meal to spark up any conversations.
I ordered a variety of noodles from thin flat noodle to traditional wonton noodles. Keep in mind, these bowls of noodle are small so I was able to eat more than one bowl of anything.
The noodles /​broth was mediocre, what I did enjoy was the pig’s feet stew — All I can say is, I should have started with this selection in the beginning rather than the end.

Clean inside, great service, decent price. This place ticks all the boxes in my book. We ended up spending less than $ 150 HKD for two people, and the wonton

I’m no noodle connoisseur but the noodles are better at Mak Man Kee. Well definitely better than anything I’ve had in Australia! But truly, I’d say even by HK standards, Mak Man Kee know their noodles. This hole in the wall spot (but then, aren’t they all) in Jordan wasn’t far from where i was staying and luckily was easy to find — it’s not far from other famed noodle shop Mak’s FYI. I don’t speak a word of Chinese unfortunately but luckily there is an English menu available.
My first visit (yes, two in one short trip — not my ideal situation but could be worse places to double up on) saw me order the beef brisket and tendon rice vermicelli noodles. You can get it with egg or rice noodles but I was feeling rice. Before long a small steaming bowl of soup with several large meaty pieces was placed in front of me. Seriously, best brisket I’ve ever eaten. So tender — dark on the outside and red on the inside — and broke apart so easily. And the flavour — amazing! There were a few large pieces of chewy tendon which I loved too. The meat wasn’t overly fatty either. The broth was also delicious without being overly salty and the rice noodles were soft and absorbed the flavour well. It wasn’t a giant bowl but enough for me. I also ordered a side of kai lan afterwards which arrived fresh and doused in the standard salty water-​oil sauce.
Second visit — I was with a few colleagues — and this time I went for the famed wonton noodle soup. I was impressed by how large the shrimp wontons (I got 4) were and tasted fresh and had a firm texture. The egg noodles were very springy without being hard. Again, the broth was delicious. One of my colleagues got the dry noodles with pork knuckle and tofu ‘cheese’ — not sure what the cheese is about but we couldn’t see it in the dish. Perhaps it meant preserved beancurd and it’s part of the pork knuckle marinade? He was a bit dissapointed by the lack of meat on the bones but that’s because he was expecting something more like German pork knuckle, which is giant, so don’t expect that. It was a large plate of egg noodles so it looked very filling to me.
Overall, not a place you might want to take someone to impress them unless they’re down with simple but delicious noodles, but right up my alley and what HK food is all about to me.

Despite the hot and humid weather in Hong Kong, I still enjoyed a hot bowl of wonton noodle soup from Mak Man Kee. The wontons had very meaty, juicy shrimp that were firm with a bit of ‘crunch’. The egg noodles were very bouncy and had a good bite. A handful of these noodles and a few succulent wontons in the savory, yet not too salty broth makes a good meal. Depending on your appetite, one bowl may be a large snack, and two bowls a huge meal. My advice: get a bowl of wonton noodle soup and a plate of gai lan veggies for dinner here, and then a custard dessert or milk tea from Australia Dairy Company next door.
Two other main dishes I tried here were the beef brisket noodle soup and the dry egg noodles with chasu. The beef brisket was very tender and fatty, and its broth was quite salty. The chasu was a bit dry, but definitely had a hint of smoky and sweet flavors. A bowl of broth was accompanied on the side of the latter dish. But in my opinion, stick to Mak Man Kee’s best dish — the wonton noodle soup!

Worst meal EVER! We wanted to order the #3 beef brisket rice noodle soup as it’s the most popular. The owner told us that #3 was out. Sooo we ordered the vermicelli noodle soup instead.
Vermicelli tasted old and I am not even sure we even got vermicelli as what came out was thick cut and hard. Even after waiting a couple of minutes, noodles did not soften and I ended up not eating anything. Yes, it was that bad!
Another thing that made me so mad was that I noticed people coming after us ordering #3 and receiving it! I feel like the owner just wanted to get rid of the oldest food and pawned if off to the clearly non-​Chinese clients.
DO NOT GO HERE!

It’s one of the popular places to noodle. Even travel books and certain travel websites recommend this place. A line is always outside. The noodle soups are good but I don’t see why it’s so popular. It tasted pretty regular for me. Still you should be your own judge and come try this place.

We were in the area and saw this on Unilocal,so thought we would go. There are a sea of restaurant options around this location, so know that if you seek this out and they are busy, you have other options around you.
This is one of those places that you sit down, shut up, order, eat and leave. My husband speaks and reads Chinese, so not a problem for us, but menu appeared to be entirely in Chinese (no photos of food, no English). I am going to guess there is a menu that surfaces for the average white traveler who looks completely lost (I see some photos on Unilocal that indicates that they are there, I just did not see). They might not be friendly about giving it to you, but it is probably there. As per standard in this part of the world at restaurants like this, customer service is not steller and most act like they are doing us a favor in feeding us. Mak Man Kee is the same when it comes to this.
We had some noodles, dumpling soup and veggies. My husband says this is traditional Cantonese food. Veggies were great (the oyster sauce is the trick, but veggies were fresh), noodles were good and dumplings were so-so…it comes down to the broth. The broth in the dumpling soup could have been better. This was not so flavorful and seemed bland. The dumpling itself was OK, but this dish is all about the broth.
Anyway, I am glad we went and I think we our base line expectation of having a meal and having a full belly upon departure was met, but nothing spectacular and nothing earth shattering happening at this restaurant. We went to Sai Yung Kee in Hong Kong last week (I think there is one on Kowloon side too) and they too are a traditional Cantonese diner and the dumpling soup was tastier… again, it comes down to the broth.

Best beef brisket noodle soup I’ve ever had. It’s just sad that it’s all the way in Hong Kong and all those «beef brisket noodle soups» here in Boston should be ashamed of themselves for sharing the same name. The taste of the soup, beef brisket and the noodles are on a higher caliber in HK. Would I sit through a 16-​hour plane ride again just for this? Yes, I would in a heartbeat!
They are famous for their wonton noodle soup here and I did try a piece courtesy of my sister’s generosity in sharing. It’s loaded with your usual suspects of shrimp and pork but there was so much of both so it feels like you’re getting your money’s worth. It also fills you up, which makes you feel a lot better because their bowls here are in between a small and a medium, and you might think you’re not getting enough food. But believe me, you’ll be full after the first bowl.

Exactly the kind of wonton noodle soup I wanted while visiting Hong Kong!
There’s a huge amount of shrimp in these tightly, perfectly packed wontons and it’s pretty no frills. You sit down, order your food (there’s not much English in here so come if you know someone who can speak or read Cantonese), and you’ll get it within minutes.
The wontons are perfect! The consistency is amazing — chewy upon arrival, and will soften up a bit more if that’s your preference within the soup. Definitely eat here for a meal and then eat a Australia Dairy Company after for some dessert custard.

Came here for the gailan and the wonton noodle soup.
This was my first wonton stop in Hong Kong and I was pleasantly surprised with the size of the wontons. Typical wontons would only have 1 shrimp in there, but the wontons here felt like that included 1 – 2 prawns and extra bits of seasoning here and there. This greatly improved the flavor of the meal. The noodles were a little bit soggier than most places, which I don’t mind because wonton noodles are typically much tougher than regular soup noodles (such as phở). The broth was brownish color, as if the soy sauce played a heavy role in the broth. Given that I had no expectations for this place and it was my first wonton, this place hits 2 out of the 3 marks in which I grade wonton noodle soup: yes for wontons, yes for noodles, and no for the broth.
This review comes kind of late, since I have reviewed and eaten at Mak’s already. However, I do prefer Mak Man Kee’s over Mak’s noodles. In addition, based on Lydia’s recommendation below, I would also recommend going to the Australia Dairy Company for some milk or egg pudding afterwards. If you are still hungry, Australia Dairy Company provides macaroni soup with toast as well. Cheers and happy eating in Hong Kong!

+ By far, these were the best shrimp dumplings that I have ever had!!! All the shrimp dumplings that I have ever eaten have had minced shrimp inside — most likely other fillers were added to stretch the shrimp usage. The shrimp dumplings at Mak Man Kee Noodle Shop, however, were filled with GIANT pieces of shrimp! So delicious! Broth was flavorful, too. 4 stars for the shrimp dumplings.
— Unfortunately, I wasn’t a fan of the noodles topped with sweet/​sour pork. I liked the texture of the noodles, however, I was not a fan of the sauce. It had nice heat, but was much too sweet for my taste.
Very small, busy, crowded, noisy/​lively restaurant.
Would probably be best to go with someone who speaks Cantonese.

If you are a foodie lover, you should come to Hong Kong and this is why. My friend brought me here once and I was back there on subsequent trips! Just like Australian Dairy, this is equally as addictive thanks to the awesome wanton noodles it served! I have tasted a couple of good ones back home, Singapore but this is way better! This comes from someone who prefers rice to noodles, I guess that says it all, right?
I had the beef and pork liver, both were equally as great! Soup is so good that I could ask for many bowls (just kidding), a 2^nd serving would be enough.
If I live in HK today, I can’t imagine how big my tummy is today, probably ½ size bigger? So hop down to this stall and eat to your heart’s content!
Do take note that the place is small, so expect to share your table or wait for a while before your turn. Good things are worth the wait!

Had one beef brisket noodle and one pork dumpling noodle.
The dumplings were delicious. The texture and bite of the dumpling was really something. The pork was juicy and tender, complimented by the fungus and bamboo shoot within that gave it a slight crunch to balance it off.
The beef was stewed very well — tender and melt in your mouth.
One star off because there was a slight lye aftertaste from the noodles.