Hong Kong & Macau 6D6N Itinerary Year 2009 – Great for First Timer!
5D4N Eat Drink HK Itinerary Year 2010 – Time to Revisit!
Every traveler must try wantan noodles 雲吞麵 in Hong Kong. Hong Kong people are so obsessed with it that the cooking process of wantan noodles must be strictly adhered to. Other than the oh-so-famous Tsim Tsai Kee and Mak Kee at Central, Mak Man Kee, situated next to Australia Dairy Co., seems like a good choice too. After our satisfying meal of scrambled eggs and steamed milk puddings, we hopped over to Mak Man Kee to justify how good is the highly rated wantan noodles. To kill two birds with one stone huh?
Upon stepping inside, there are the typical booth seats, which almost are the trademarks of all Cha Chan Teng or Meen Gar (noodles house) in Hong Kong. Famous for their predominantly prawn wantans and braised pork trotters, business is brisk even on a Thursday afternoon. Even though we had a heavy lunch earlier, we were still pretty much determined to devote every inch of our stomach space for these goodies.
The wantan noodles came in a somewhat dainty bowl with size slightly smaller than normal rice bowl. The Hong Kongers call this sai yong 細蓉, loosely translated to small morsels. All we can see is the strands of noodles and nothing else. Is that all? No, the treasures were hidden under the bowl actually!
The style of presentation for wantan noodles is different in Hong Kong. The spoon must be placed at the bottom of the bowl, followed by cooked wantans and noodles. The noodles are blanched for a good 10 seconds and plunged into cold water to ensure a firm and springy texture. Lastly, hot bouillon is scooped into the serving bowl.
In each wantan, we found two prawns with no traces of pork at all. The fresh prawns gave some really crunchy and springy bite. Absolutely delicious! The as thin as thread duck egg noodles, was cooked al dente but there was a light lye water taste to it. The flavorful but light boullian is the key to a bowl of perfect wantan noodles. It was boiled for 4-5 hours daily, using only the freshest ingredients like pork bone and dried flounder 大地魚.
We had another variant of the duck egg noodles with fermented beancurd (nam yu) braised pork trotters.The skin was chewy and gelatinous while the meat was soft, tender and well-seasoned. Mak Man Kee is not famous for their braised pork trotters for no reason!
(click to enlarge)
Now we understand the maddening quest of those Hong Konger for the perfect noodles and wontons. Mak Man Kee may not have the best wantan noodles in Hong Kong (failed to get rid of the lye water taste), but there’s no harm trying if you are around Jordon area.
Mak Man Kee Noodle Shop
G/F., No. 51 Parkes St.,
Open from 12pm to 1230 am daily