Hong Kong

Best Wonton Noodles In Hong Kong

7 Restaurants
Excellent wontons, bouncy noodles and flavourful broth are three essential elements that make up a superb bowl of wonton noodles. Read on to find out which restaurants stole the hearts of our MICHELIN inspectors with their wonton noodles.
Updated on 29 June 2022

Quick and affordable, bowls of seemingly plain and unremarkable wonton noodles have comforted the bellies and souls of many Hong Kongers over the years. To make their wonton noodles more appealing, noodle makers called them fu yong meen (or “hibiscus noodles”, with hibiscus symbolising youth and beauty). Wonton noodles also came in different sizes: smaller portions are called sai yong, and larger ones are called dai yong. Today, wonton-making has become an intangible cultural heritage of Hong Kong, but it may take you by surprise to know that wonton noodles didn’t actually originate in Hong Kong. It first appeared in Hunan over a thousand years ago, and was later introduced to Guangzhou and then Hong Kong during the war. The filling of Guangzhou-style wontons is predominantly lean pork and the wontons are bite-sized; Hong Kong-style wontons are characterised by a very thin wonton wrapper stuffed with pork and shrimp. Each mouth-watering morsel is about the size of a ping pong ball.

The heart of a bowl of wonton noodles is, of course, the wontons; but the quality of the noodles and the broth are equally important. The noodles should be firm and al dente, thanks to the hard work of the noodle makers kneading the dough with a bamboo pole. This gives the noodles a unique texture that cannot be easily replicated with machines. The broth contains ingredients like dried flounder, pork bone and shrimp shells, elevating the dish with sweetness and umami.

In the past, wonton noodles were sold by street hawkers. To keep the noodles from softening too much for being in the soup for too long, special tricks were used to assemble a bowl of wonton noodles: wontons were placed at the bottom of the bowl with noodles on top, and a ladle of clear broth was then poured in. This special technique kept the noodles and soup separated inside the takeaway container, so when the customers got home, they were still able to enjoy a delicious bowl of wonton noodles. Today, wonton noodles have become a signature dish at many distinguished restaurants. Where can you enjoy a bowl of soul-restoring wonton noodles that have stolen the hearts of our MICHELIN inspectors? Read on to find out:

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Ho Hung Kee (Causeway Bay)
Shop 1204-1205, 12F, Hysan Place, 500 Hennessy Road, Hong Kong
Noodles and Congee
200 HKD

Opened in the 1940s in Wan Chai, this historic noodle shop has been a crowd favourite over the years. After moving to a mall in Causeway Bay, the restaurant has adopted a contemporary aesthetic with more comfortable seating. Its signature pork and shrimp wontons have been well-received for many years: the noodles are springy and the soup is sweet and umami; the thin-skinned wontons are filled with the perfect amount of shrimp and pork.

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Mak Man Kee
51 Parkes Street, Hong Kong
Noodles
100 HKD

Once an alleyway stall, this 60-year-old establishment has been a fixture in Jordan and is well-loved by local residents. Now operated by the second generation, Mak Man Kee still manages to retain the traditional flavour. A lot of work goes into a seemingly simple bowl of noodles: from crafting and cooking the noodles to making the wontons, the ingredients must be measured out accurately and each step carried out with meticulous attention to detail. Paper-thin wontons skins are stuffed with shrimp for a bouncy texture; noodles are made with duck eggs for a richer egg flavour and extra springiness.

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Good Hope Noodle
123 Sai Yee Street, Hong Kong
Noodles and Congee
100 HKD

Founded in 1971 in Mong Kok, this noodle shop has moved several times, but remains popular thanks to its signature wonton noodles. The noodles are made with fresh duck eggs and kneaded with a bamboo pole for a good bite and eggy aroma. The tasty wontons with extra thin skin and fresh ingredients are also made in-house.

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Kwan Kee Bamboo Noodles
Shop E, 1 Wing Lung Street, Hong Kong
Noodles
48 - 85 HKD

Hidden on an unassuming street in Cheung Sha Wan, the popular noodle shop has been in business since 2010. Its fresh shrimp wontons are highly recommended: its jook-sing noodles are made fresh daily with lots of eggs and a touch of alkaline water, and kneaded in a traditional way using a bamboo pole. The noodles are springy with a mild eggy fragrance but without the sometimes unwelcomed alkaline water flavour. The noodles come in house-made dried flounder soup and topped with shrimp roe and thin-skinned wontons filled with pork and whole shrimp for a layered texture.

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Lau Sum Kee (Fuk Wing Street)
82 Fuk Wing Street, Hong Kong
Noodles
55 HKD

With its roots in Shum Shui Po, the time-honoured Lau Sum Kee is now run by the third generation. Its wonton noodles are made according to their secret family recipe, and the bamboo pole noodles and wontons are all handmade freshly in store: each wonton contains a whole shrimp and pork for a nice bouncy texture; springy noodles are paired with a rich broth made with chives.

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Tasty (Central)
Shop 3016-3018, 3F, IFC Mall, 1 Harbour View Street, Hong Kong
Noodles and Congee
200 HKD

Opened by the son of Ho Hung Kee’s founder, Tasty shares the same traditional family values and dedication in pursuit of the perfect wonton noodles. The wontons here have gossamer skin and quality fillings of shrimp, lean pork and fatty pork. The noodles are smooth and springy, and come in a clear and flavoursome broth.

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Tsim Chai Kee (Wellington Street)
98 Wellington Street, Hong Kong
Noodles
70 HKD

Still as well-loved today as it was 60 years ago, dining at Tsim Chai Kee usually means waiting in a long queue. Pork bone, dried flounder and monk fruit are used to make the sweet broth. Ping pong ball-sized wontons are bouncy and delicious. Other popular items include beef or mud carp balls with noodles.

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Article written by MICHELIN Guide Hong Kong Macau, translated by Iris Wong. Read original article here.