Hong Kong: Mak's Noodles

Does one need to know Cantonese to get around Hong Kong? Judging from my experience, not really. But you might want to find yourself a dining partner who understands the dialect before visiting Mak's. Not being acquainted with Cantonese, I found myself stumped for words while ordering my food at the famed establishment.

My experience started off on a bad note with the brash elderly waiter barking a string of Cantonese at us, probably demanding that we remove our bag of Tai Cheong Bakery goodies from the table. Not knowing what beef brisket was in Mandarin (牛腩), I asked for wanton noodles with beef (牛肉). Possibly wanting to clarify my order, the waiter replied in Cantonese and my dad had to bail me out.

I have never been a fan of wanton noodles and I was hoping that Mak's would change my opinion about them. The noodles were springy with a firm bite that's almost crunchy, but I didn't particularly like them because I dislike noodles made with kee (alkaline water). The soup, said to be brewed from powdered dried flounder, dried shrimp roe and pork bones, was pleasant. But it was the wantons- comprising fresh, crunchy prawns ensconced within a thin and slippery smooth wrap- that stole the limelight. Do order the slow-cooked beef brisket with your wonton noodles- it's fall-apart tender and the sticky gelatinous parts were just fantastic.

The dried shrimp roe lo mein was far less memorable though. I would suggest skipping this.

Mak's is infamous for its petite portion sizes, but they're perfect for greedy tourists like me who eat their way round Hong Kong with their tummies perpetually stuffed. Wanton noodle lovers should definitely check this place out.

Mak's Noodle

G/F, 77 Wellington St, Central

Tel: +852 2854 3810

Opening hours: 11am-10pm daily