One thing about Wong Chi Kei’s wanton noodles - they seemed finer and smoother than HK versions. But my opinion here is just from this latest visit. I’d been to Wong Chi Kei’s in Macau itself but that was in 2010 - too long ago for me to recall and compare to Mak’s which I tried at its Causeway Bay branch this time. Tastewise, I’m afraid I’m not as much of a wanton noodle connoisseur to tell the difference - just that Wong Chi Kei’s rendition suits me more, plus its much better ambience.
Our wanton noodle from Mak’s @ Causeway Bay:
P.S. - To take a photo of your noodles sans the steam - get your dining companion to fan the steam away 
