When rif and I visited Hong Kong, Mei took us to Mak Man Kee Noodles Shop (a few doors from Australian Dairy Company), known for its wantan noodles (HKD30), pork trotters and beef brisket noodles (HKD32). Since we were there at a non peak hour, we managed to get a small table to ourselves. The small table was really quite small and three of us were bumping elbows throughout the entire meal.
I was quite taken aback by the portion – the bowls were very small. Standard Hong Kong sizing, I was told. The noodles were firm and springy, with an alkaline taste. I’m not so fond of the alkaline flavour, but I loved the noodle texture. The wantan was scrumptious – large in size and filled with fresh, succulent prawns.
I found the broth light and flavourful , with little or no MSG; I didn’t feel thirsty after the meal. This held its own flavour despite the alkaline nature of the noodles.
The beef brisket noodles were also good. This tiny bowl came packed with braised beef and tendons, and they were the tastiest, most gelatinous tendons I’ve tasted.
I was told the dry style wantan mee isn’t great, so stick to the soup noodles when you’re here. I’ll definitely come back for more. To get to Mak Man Kee via MRT, stop at Jordan and take the C2 exit. The shop is a few doors away from Australian Dairy Company.
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Food: 7.5/10 (non halal)
Verdict: Good noodles, despite the whiff of alkaline.
Mak Man Kee Noodle House
51 Parkes Street,
Yau Ma Tei,
MRT: Jordan (C2 exit)
Business Hours: 12pm – 12.30am daily