It’s been a while since I’ve tried this place—actually, it’s been a while since I’ve even been in Hong Kong with enough time to explore. I was craving a good bowl of wonton mein, so I headed all the way to Central to pay Tsim Chai Kee a proper visit.

What surprised me most was that there was still a queue even at around 3:30 p.m. It really feels like Hong Kong is popular with tourists again, and people seem more focused on food than sightseeing since I last properly visited Hong Kong. Social media has definitely influenced where visitors choose to eat, sometimes even more than the actual attractions.

Eventually, I got in and ordered the “Three Treasure” option: wontons, fresh minced fish balls, and fresh sliced beef with noodles. From the first sip of the soup, I could tell the recipe hadn’t changed. It was so comforting—but in the best, most elevated way. The fish ball was springy, smooth, and full of flavour with no odd chunks. The beef was incredibly tender and tasted great. The wonton skin was thin and delicate, and the noodles were perfectly cooked—springy with just the proper bite.

I remember being told that the vinegar was meant to be used as a palate cleanser, drunk on its own rather than poured into the soup. It really does help you taste each ingredient more clearly. But halfway through, I added the vinegar directly into the soup—and wow, it amplified every flavour in the bowl. Their chilli sauce also has a nice kick, really making this one of the best bowls of wonton noodles I’ve had.

Service is fast, though the floor is constantly wet because they clean it so often—I’m not sure why—so definitely watch your step and keep your footing. The place is cramped, but the food is so good, and that’s what you come for.

Address: Shop B, G/F, 98 Wellington St, Central

Map and Directions