After spending some time with family, I ended up having a late lunch and decided to try Mak Man Kee Noodle Shop. It was conveniently located near my accommodation, though still a bit of a trek given the intense heat and humidity. I was drawn in by its Michelin recommendation and the fact that it had previously been awarded a star.

Customer service here is minimal, just as I expected. The moment I sat down, I was asked for my order without a menu. I politely requested one, and the friendly lady handed it over. Barely a minute later, she returned to take my order.

I went with the wonton noodle soup and the dry noodles with tender beef/brisket. When the wonton noodle soup arrived, the noodles were piled on top, hiding the wontons and even the broth. But I trusted they were in there. The noodles were excellent—flavorful, springy, and with a great bite. The broth had a subtle sweetness from dried shrimp, and a splash of vinegar brought it to life. The wontons were silky, with visible shrimp inside—crunchy, juicy, and full of flavour.

The dry noodles with beef brisket turned out to be my favourite. The brisket was tender, gelatinous, and packed with flavour, including a hint of dried mandarin peel—something I’ll definitely try adding next time I cook it at home. A touch of vinegar and a bit of chilli oil enhanced everything beautifully. This dish also came with a separate soup—mushroom-based, earthy, and quite different from the wonton broth.

Mak Man Kee has been around for over 60 years and stays true to its roots—no QR codes, no fuss, just fast, honest Cantonese cooking. I later learned that the noodles are made with duck eggs, which explains their unique texture and richness. I’ll have to try making them that way myself. I loved both dishes, which seem so simple but, of course, time-consuming to make.

Address: G/F, 51號 Parkes St, Jordan, Hong Kong