Tracked on 1 list across 1 authority.
No one is here for the no-frills interior, typical of any noodle shop in Hong Kong. This 60-year-old establishment is all about Cantonese wonton soup noodles – firm and bouncy prawns, visible through the paper-thin translucent skin, with springy duck egg noodles swimming in a flavourful broth. The noodles taste equally great when simply tossed in oyster sauce or shrimp roe, the latter also available as a pre-packaged condiment to go.
Mak Man Kee appears on 1 of the lists Mouga tracks, and written up on 1 more. Here's the full trail, dated and linked to each source.
