Ever craved a bowl of noodles so good it was served to a president? Right here, at Mak’s Noodle, that’s exactly the legacy we’re slurping up. Mak’s Noodle isn’t just a restaurant. It’s a living testament to a century-old recipe, a culinary masterpiece passed down through three generations of the Mak family. The story begins in 1920s Guangzhou with Mak Woon-chi, the originator of this iconic wonton noodle dish. His culinary skills were so renowned that he even served his noodles to Chiang Kai-shek, the former president of the Republic of China. During World War II, Mak Woon-chi brought his craft to Hong Kong, establishing the first Mak’s Noodle in Central. Originally a humble open-air food stall, Mak’s Noodle eventually moved indoors, its reputation growing with every bowl served. Mak King-hung, nicknamed “Mak Ngan” due to his slender build, took over from his father, solidifying Mak’s Noodle as a household name. The legacy continued with Mak Ngan’s son-in-law, Tony, who expanded Mak’s Noodle to multiple locations across Hong Kong. From the original Central location to The Peak, Tsim Sha Tsui, Causeway Bay, Jordan, and Tin Hau, Mak’s Noodle became synonymous with the best wonton noodles in the city. At Mak’s Noodle, the tradition continues. The recipe, passed down through generations, remains unchanged. Each bowl is a small work of art. The springy noodles, the delicate wontons filled with marinated prawns, and the flavorful broth made from a secret family recipe all come together in perfect harmony. Mak’s Noodle even holds a Michelin Star, a testament to the enduring quality and taste of this Hong Kong staple. So, as you savor your bowl at Mak’s Noodle, remember you’re partaking in a century of history, a tradition of excellence. It is a taste of Hong Kong heritage, a culinary journey that began with a humble street stall and continues to delight generations.
Центральный дом работников искусств
Step through the grand wooden doors of the Central House of the Workers of Art, and you’ll be transported to