Mak Man Kee Noodle House 麥文記麵家 @ Jordan, Hong Kong

Never leave Hong Kong without trying their Wanton noodle. That’s true. No matter how famous a wanton mee is in Malaysia, those in Hong Kong can easily beat them down. They are just, different. Very different. Very delicious.

We tried out Mak Man Kee Noodle House in Jordan, one of the highly recommended wanton noodles in Hong Kong. Established for more than 40 years, this old shop still holds on the persistence to prepare wanton, noodles and soup in traditional way.

Business was still at brisk during our visit to Mak Man Kee Noodle House around 10.00pm, but not over-crowded. No queue was needed, as we were lucky to have one seat left at the far end of the shop. Seating was basic with old fashion patterned floor tiles, very simple yet iconic settings to symbolize a local Hong Kong Char Chan Teng.

Wantan Noodle Soup 上湯云吞面 HK26
Our wanton noodles arrived in a small bowl, brimming with thin strands of noodles. Locals called this as Sai Yong (細蓉), which is the standard way of serving noodles in a porcelain bowl that is almost the size of our rice bowl.

Portion may be too small for big eaters, but is just right as midnight snack, seeing that most Hong Kong people stay awake till late. Having heavy meal as supper seems to be a culture here. It is not surprise to find porridge, sweet soup, roasted meat, and noodle shops operating until 2 to 3am.

Noodles were handmade daily using duck eggs, very firm and springy in texture.  Summergirl get hooked at the first mouthful!  Better if it could be free from alkaline taste. Soup was pale but we didn’t really mind, as we were more interested to devour in those wantons – big and beautifully wrapped with numerous fresh, bouncy shrimp.

Braised Pork Trotters with Fermented Beancurd 南乳豬手面 HK27
Perhaps this was the only thing that Summerkid keep asking Summergirl to bring him back Mak Man Kee Noodle House for more. (Sorry, we are back in Malaysia, I can’t help you. *wink*)

The fermented beancurd braised pork trotters was real good- Duck egg noodles immersed in a bowlful of flavourful soup delivering a light fragrance of fermented beancurd, topping over with generous portion of pork trotters. Summerkid said they were best eaten using hands, not chopsticks as this allowed him to savour the goodness of the pork trotters from the very gelatinous skin to the tender meat till licking the bone clean. Awesome!

Hong Kong Kai Lan with Oyster Sauce 蠔油芥蘭 HK18
Ordered another plate of Hong Kong Gai Lan to pair with noodles. HK1 extra for oyster sauce. Weird charges.

Photographer: Summer
Write Up: YLing

Mak Man Kee Noodle Shop
G/F 51 Parkes Street
Jordan, Kowloon
Contact: (+852) 2736-5561
Business Hour: 12:00-00:30 daily

How to reach:
Align at MTR Jordan (Exit C2), walk straight and turn right into Parkes Street. Mak Man Kee is just a few shops away from Australian Dairy Company.