Best Wonton Noodles In Hong Kong

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.

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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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.

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.

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.

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.