A golden shade of yellow; the noodles are no doubt made in house; perfected through years of experience and feedback. Some outlets do theirs with a heavy-handed approach; lacing the springy noodles with an overpowering taste of alkaline water. Thankfully, Mak’s Noodle’s version was none of those.
Paying HKD33/RM13.80/USD4.30 for a small bowl of soup noodles with a couple of prawn dumplings might sound a tad unbelievable. That is, if you’re paying this price in an eatery in Malaysia 5 years ago. Nowadays, even a plate of very basic fried Nissin noodles or Korean-inspired spicy noodles at Kim Gary or Wong Kok Char Chaan Teng will come close to that price. In Hong Kong, paying around HKD30 per portion of noodles is not an uncommon sight, even in the most dodgy of corners and sidewalks.
The perpetual Mak’s Noodles vs Tsim Chai Kee (read previous review HERE) saga will probably never ends, since both are equally as famous (Tsim Chai Kee was packed though on that afternoon while we could easily parked our butts in Mak’s Noodles) and garnering rave reviews in guide books and blogs.
However, Mak’s Noodle has the advantage of being featured in Anthony Bourdain’s TV show; whereby the celebrity chef was heaping praises on the al dente noodles and succulent prawn dumplings/wanton. Here’s what I think. Read the rest of this entry »