Lunch at Mak Man Kee, Hong Kong 🇭🇰🍜
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There are lots of noodle shops scattered across Hong Kong, but Mak Man Kee is one of the classics that is definitely worth a visit. The signature here is their tiger prawn wonton noodles - a bowl filled with a rich broth, duck egg noodles and tightly wrapped tiger prawn wontons. It’s a seemingly small but mighty bowl of noodles. The broth is clear and light, made from some blend of pork bones, dried shrimp roe, Chinese Jinhua cured ham, dried flounder and aromatics like ginger and scallion. The result is rich, fragrant and wholesome. It’s not fatty or oily like ramen but has so much depth and doesn’t overpower everything else. Slightly more on the seafood side here. The noodles are made exclusively from duck eggs - higher in fat and so you’re left with a satisfyingly chewy, bouncy noodle. Super thin and pleasant to eat - they just sit on top very neatly. They taste fresh - not soggy or wet even though they’re sat in the broth. As for the wontons, these were great - I preferred them here than at Mak’s. The prawns are bigger, juicier and more liberally seasoned. A good kick of white pepper and properly juicy with a delicate wrapper. V good. Chilli oil on the side here is essential for me. Theirs is clean, no bits, with a warming spice. This bowl came in at like $5-6 #notoriousfoodie 🙅🏽‍♂️
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#hongkong #noodles #wonton #wontons #chinesefood #chinese #dimsum #china #dumpling #dumplings #streetfood #michelinguide Less