Mak Siu kee Traditional Wonton noodle
Mak Woon-chi brought his family’s recipes for wonton noodles from Guangzhou to Hong Kong in the 1960s and all branches of the Maks restaurants are today run by descendants of this “wonton master.” It’s this illustrious history—plus the delicious food—that attracted Andrew and Lumen Kinoshita to this buzzing Happy Valley joint, which is run by Mak’s granddaughter Mak Kit-ying. “We like the wontons here,” says Lumen. “They stay quite true to their origin, though I think they’ve tampered with the recipe somewhere down the line because the wontons have more shrimp in them now; before, they had more fatty pork. I like them with more pork—less healthy but more scrumptious.” The wontons are served with different accompaniments, such as beef brisket or garlic and ginger, and the noodles are made from traditional recipes using duck eggs. But it’s not just the wonton noodles that keep drawing the Kinoshitas back. “The Hong Kong-style iced English tea with red beans also has its charm,” says Andrew.
andrew and lumen Kinoshita