6-min walk from Exit C, Hong Kong MTR Station continue reading
All Branches (6)
2854 3810
Opening Hours
Mon.-Sun. 11:00-21:00
Payment Method
Review (191)
Level2 2017-02-12
My wife and I are picky about Chinese food to our own detriment, but mostly because of all the mediocre and overpriced Chinese meals we've had in Hong Kong in the past. Trying a new dim sum place, seafood joint, or noodle shop just isn't something we often contemplate. We've got our standard places, and we know what to expect.But through a friend, the prolific mjhk of OpenRice in fact, I learned of this place and managed to convince my wife to try it out with me. She huffed and puffed all the while, expecting overpriced mediocrity, but eventually my charm overcame her, and we entered what I will first say is a very nice looking establishment---perhaps the nicest I know of as far as noodle shops go---almost *too* nice even, but given the steep-ish price, however, this was a pleasant surprise. Although I would have preferred cheaper noodles in a more "classic" environment, I did manage to appreciate the decor, especially the serving dishes. I've never been impressed by bowls and spoons before, but this place managed to do it. Well done.The menus both English and Chinese sit under the glass plate on the table, and the first thing we noticed after the decor was the price: soup bowls *start* at $40. Now I've had overpriced noodle soup bowls in Hong Kong before, but never quite this expensive, since usually if I see $30 for noodle soup I turn the other way. $40 for noodles is hard for me to even comprehend. That's mostly because I've been consistently disappointed with noodles for that kind of money, and the cheap ones typically do the trick just fine. This time though, I was not disappointed. Far from it: this noodle soup was delicious.My dish: The beef brisket soup was  the best that I've had in Hong Kong. I've had better elsewhere (in mainland China and in Taiwan), but as someone who has tried at least a dozen or so noodle shops over the past 4 years I've lived here, and as someone particularly fond of the general five spice beef brisket broth, I have to say I was thoroughly impressed. The broth had a creamy, rich texture that honestly reminded me of a good Japanese pork-bone ramen soup, only with the flavor of five spiced beef stew. The beef itself was soft and tender, as it should be, but the flavor itself really shone through. The noodles themselves were surprisingly good---surprising not because I expected worse, but because I hadn't had better. They were neither overcooked and mushy nor undercooked and crunchy (the latter is the more common misfortune, in my experience). My wife's dish:The soup of course had less going on, so was less impressive, but it didn't need to be. The won-tons were the main attraction, and they shone excellently. These little pockets of flavor made the dish, and I think next ti me I return, which I will, I'll opt for them---or go really crazy and get the beef brisket and won-ton combo. Overall, the price borders on being too high, but the quality is there so you don't feel like a fool for paying that much for noodles. Also, the complimentary tea is quite good. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level2 2017-01-28
平時茶餐廳同大排檔嘅雲吞麵就食得多,所以我阿爸今次就帶咗嚟到依間歷史悠久嘅雲吞麵店食佢嘅細蓉。(好…其實係咁啱嗰日去開中環之後經過依間鋪頭佢先興起話同我去食…)佢依間啲雲吞麵好彈牙而且好好食,仲有佢啲雲吞超大粒,更重要嘅一樣嘢就係佢無放到豬肉喺裡面!!完完全全係鮮蝦雲吞。價錢方面呢…我就覺得佢嘅價錢就比一般嘅貴(始終都係位於中環),不過假如唔係成日食嘅話,能夠用到依個價錢食到啲咁有水準嘅雲吞麵其實都係好唔錯嘅😉 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level2 2017-01-25
I have always heard of Mak's noodles, what with their big succulent wontons and bouncy noodles paired with an uniquely dedicated way of presenting it to the dining table (spoon lifting all the noodles to avoid soaking it in the soup before consumption). It is a nicely renovated place and the menu mainly revolves around noodles (eg. dumplings, beef). They are clearly used to tourist attention, having all their servers and menus prepped in English and several other languages to cater to the different nationalities.The legendary wonton noodles is everything mentioned above, and if you are a true gourmet: add in a dash of red vinegar, it elevates the soup base and noodles to a new level. The portion is a little small but it will leave you satisfied. It is a must try, but maybe only once. I'm not sure if it is truly the best, but I finished my bowl in under 3 minutes. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level3 2017-01-05
話說上次在「沾仔記」的食評講過「麥x記」比較差,其實我係想講依間!今日先發現呢間叫「麥奀」!!!!! 同「麥x記」係兩間不相同及不相干的店,我一直誤解了,錯怪了它!講返「麥奀」雲呑麵,正宗展示雲呑麵的方式,雲呑在底,上面放上麵餅,既可為雲呑保溫,亦免於麵長時間浸在湯內而變淋。可是,這碗雲呑麵實在太迷你,我是女生幾口也可以把麵吃完,由於碗小,雲呑亦變得很小,幸好鮮蝦味搭救!這碗麵索價快要$40,但非首屈一指的雲呑麵,CP值極低,難怪只有遊客在吃。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2016-11-01
It's hard to identify my favorite restaurant in Hong Kong, but Mak's is definitely in the running. It's certainly the restaurant I've been to the most times, and one of the first things I want to have when I've been away for a while. Now they've renovated the place and I have to say that I think it looks pretty nice. There was never anything wrong with the bare bones aesthetic of the previous place, but I like the classy update. Deep emerald green with gold trim, still keeping lots of white, and wood furniture, where the chairs actually have backs. The staff all have new uniforms: white ones for the people cleaning and in the kitchen, emerald green ones for the servers, and the manager (?) had a black one. From the website for the newly opened Singapore branch, it looks like the decor is similar. I did notice that the tableware seemed to remain unchanged. I usually get the wonton beef brisket noodles. The beef brisket is the important part. The broth is, I've read, made with dried flounder, dried shrimp, and pork bones. I assume there's chicken in there somewhere. I like it, but it doesn't blow me away. The recipe is obviously a closely-guarded secret, but one common recipe for Cantonese beef brisket involves chu hou paste, made from fermented soybeans and garlic and ginger, and hoisin / oyster sauce. The sweet and aromatic beef here suggests to me that something like that is what's done. The meat is really tender, but I make sure to dunk it in the broth and let it sit while I eat the rest, so the flavors can enhance the broth. Finally, there's a spicy reddish-brown paste at the table that's genuinely spicy, quite flavorful, and adds additional depth to the broth. It's this soup, not just plain wonton noodle soup, that I love.The other stuff is alright. The noodles are plentiful and reasonably springy and firm. They're not going to win any awards around town though. The wontons are small, and contain pork, shrimp, mushroom, and fungus, according to the placemat. I always get them because I feel like if I'm at a wonton noodles shop I should have the wontons, but if I'm not really that hungry sometimes I just get the beef brisket noodles.You can easily come here and have a mediocre meal. Take my advice and get the brisket, and use the spice paste on the table. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)