Mak Siu kee Tra­di­tional Won­ton noo­dle

Hong Kong Tatler - - Features -

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

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