Mak Woon-chi was crowned Guangzhou’s King of Wonton Noodle in the 1920s. His culinary mastery was passed onto his son Mak King-hung who successfully reserved the rich taste of Xiguan wonton at the famous Mak’s Noodle.
Mak King-hung was often called Skinny Mak at his early age. The culinary expertise he learnt from his father in the 1940s had earned him a place at Golden Dragon Restaurant in Sheung Wan when he first moved to Hong Kong. Wonton noodle has become Mak’s career ever since then, and he rendered his ambition into a dai-pai-dong (food stall) on Gilman Street in Central in 1968. The place was called “Mak Un Kee (Skinny Mak)” – the first Mak’s Noodle.
You can taste the wonton magic inherited from Guangzhou’s King of Wonton Noodle at Mak’s Noodle. The irresistible flavor has been well received by Hong Kongers, making wonton noodle a classic local delicacy.
Mak opened another Mak’s Noodle on Wellington Street in Central in the 1980s. He shared the culinary secrets so that the legacy of wonton noodle may continue even after his retirement.
Be it the blue-and-white china bowl, tempting smell of egg noodle or the calming cup of tea, wonton noodle is a perfect way to appreciate traditional Guangdong culinary art in different senses. You will see wonton noodle everywhere in Hong Kong, but you can find the genuine flavor only at Mak’s Noodle.