Hong Kong. Fall 2023

London is (also) amazing! I was there last week, went to the Wallace Collection, and saw this beautiful painting. So, even on a grey day you can do some nice stuff… Had some great food as well.


Lunch hour in Jordan district, Parke’s St.

Mak’s Noodle.

WonTon Mein. 8 WonTon in a rice bowl size portion. Simple Bouncy whole Shrimp stuffed purses in a clean clear Chive speckled broth.

WonTon Mein. Springy bouncy Alkaline Noodles sitting on the WonTon above the broth (to preserve the chew).

GaiLan Oyster Sauce. Normally prefer Al dente with a bit of snap and crunch. Hong Kongers seem to prefer more well done, which is also tasty. When in Rome….

The Australian Dairy Company, arguably the most famous Cha Chaan Teng in HK. 20 steps from Mak’s, and only 4 pax in queue.

Seated immediately, albeit on a deuce posing as a four-top.
We only had their world famous Scrambled Egg Sandwich, and their equally famous Steamed Milk Pudding.

Our table mate’s lunch in the same pics looked great also. Service was surprisingly not rude, somewhat unexpected. Seems the older generation of brusque impatient male waiters are no longer the status quo in Hong Kong.

Room for one more delicacy. A Fukuoka Strawberry Sundae (with Nestle KitKat Chocolate).

Came exactly as depicted on their poster. For a couple of pennies over a buck, a true value.

Didn’t have enough room to hit up Mak Man Kee WonTon (Michelin noted) for a comparison with Mak’s. That’ll be another day.


8? I have never seen eight in a bowl, at Mak’s in particular. i thought they sell theirs in the traditional Cantonese snack size portion?

If you are at Starz Kitchen, let me know how you compare its wonton noodle to Mak’s. I’ve had them both, just not on the same trip.

Wife had counted when served, and just confirmed the tiny bowl was an eight count. I see at least 7, with an 8th under the rest.

At usd$5.50, not the bargain it once was. Prices have inflated appreciably, very noticeable on supermarket shelves.

Then again, good meals at reasonable prices are still available. Goose dinner a few hours ago.

Goose and Roast Baby Pig on rice: usd$13.81
Noodle with Goose-fat: about $2.00 (add-on)
Gai-lan oyster sauce:usd$2.56
Heineken: usd$1.92


yours looks like a bigger bowl. this was what i ate. mine was definitely “sai yong 細蓉”. Yours may be “dai yong 大蓉. I remember very clearly that we ate a few bowls at early lunch at Mak’s on Wellington Street, Central. Still hungry afterwards so we went across the street to Tsim Tsai Kee. That place sold a much bigger bowl at similar price, and at a much inferior quality.

It has another name, “yong 蓉”. People will order either “dai yong 大蓉” meaning “large bowl of wonton noodles” or “sai yong 細蓉” meaning “small bowl of wonton noodles”. In a large bowl, there are 8 wontons with 2 taels of noodles (one tael is approximately 35g in Hong Kong and 50g in mainland China). The small bowl has 4 wontons and 1 tael of noodles, perfect snack size. As a matter of fact, it was a popular midnight snack for wealthy people in Guangzhou. These aristocrats had very high standards and were quite particular about the taste and texture. After I tell you about the three parts, the noodles, the wontons and the soup, you’ll see just how hard it was to please those wealthy palettes!


Mystery solved. The “dai” was just enough for us to hit more spots.


$55 for big is a really good deal. Its equal to $27.5 for a small. It was already $33 for a small a decade ago. I looked at the pictures, and the Central branch charges $48 for a small now. Must be the Central - Jordan price delta.


Complete roast goose and baby pork dinner for two for under US$20 ! That’s our kind of living well.


So, any restaurants on your ‘to-do’-list you still want to visit? Any places you’re not sure of?

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All these photos are making me hungry and wishing for a trip back. It’s been a while for me (maybe 8 years…?). Thank you for letting me live vicariously through your food journey for now.


We have more of a “to-eat” list than any particular establishments per se. Except…the roastie stand in Mong Kok for wife’s Squab (pigeon). We seem to happen by there every couple of days.

We’ve indulged in many of the simple basic stuff already. Need to splash out for some good seafood: sushi/sashimi (Japanese), crustacean/bivalve/fish hotpot, Cantonese steamed groupa/pompano, geoduck (sashimi’d), Shunde style sashimi, more……

Yes, need to track down some Shunde restaurant next!!!


sigh, would love to get back, we stayed in the same district. i believe @THECHARLES ate at 50 or 100 noodles shops searching for the best wonton soup, can’t recall if he posted here or ch. one of my colleagues from hk suggested crabs, if you’re interested i’ll dig out the restaurant, it’s a bit of a hike.



Thanks for suggesting. San Francisco’s crab season just ended recently and we’re somewhat crabbed out.

We’re just a tad early for Shanghainese Mitten Crabs here, they start popping up in October. Pricey little buggers.

We’re off to one of the outlying islands in a few hours, known for its gondola ride and seafood. Probably grab a few shrimp and some fish there.

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Da wife corrected me. Mak’s offers only one size wonton. The bowl we had with 8 wontons @ hkd$43.

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I try to soak up the Wan Chai vibe whenever I visit. To the best of my geolocation sleuthing, the building on the left is sitting square on our last known HK address. The ‘hood was not quite as upscale then, by far.

Had to stop and enjoy a treat of BoLo (pineapple) Bun, Gung Jai (Doll) Mein and a coupla over easy eggs. Washed down with some cold half coffee/half tea beverage.

The iconic double decker trams still whizzing folks around Queen’s street. Only the adverts have changed.

Feels great to be back.


Day trip to LanTou Island. Lunch at a true hole-in-wall in scenic Tai-O, a fisherman village once upon a time.

Off the main track, clientele mostly locals. Romaine with Oyster Sauce. Fried Rice with the village specialty: Fermented Shrimp Paste. Delicious Pork Spare Rib stir fried with Bitter Gourd.

Gondola ride to the Giant Buddha.

Snapped pic of fisherman in the very boats that sell their day’s catch in Sai Kung.


I’ve been to Tai O only once, and over a decade ago. Also did the gondola.

Your Wan Chai post suggests you used to live there. So, how do you find Hong Kong now? Has it changed? And, also in particular in terms of the food scene?

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My last known/remembered address was in Wan Chai. When mom and I boarded the Pan Am flight for the Golden Mountain (California), I was a mere child. My family had pinched every penny for our move, my only recollection of any restaurant food was the occasional scrambled egg sandwich my grandmother presented to me as a rare special treat. A Hong Kong scrambled egg sandwich is still a very much relished treat to this day!!

Started traveling through Asia over 30 years ago once or three times per year. The lifestyle and culture changes all over are simply astounding. I feel fortunate to have seen firsthand the evolution and growth of many Asian countries, especially the PRC.

Hong Kong used to be the Tail that Wagged the Dog (PRC). Folks that spoke Mandarin were looked upon as country bumpkins who can’t speak civilized Cantonese. Now, just about every Hong Konger speaks or at least understands Mandarin. Never thought I’d see the day.


Japanese dinner at Shiawase, Level 4 of the Ocean Terminal, Harbour City, TST. A fun evening with a long time HK colleague and his wife.

Shiawase is a Yakitori (grilled skewer) specialist. We opted for their special set dinner for our party of four. As in Japan, our evening started with a round of Highballs. The accompanying Otoshi this evening was a taste of Braised Beef Tongue, Daikon, Cucumber and Carrot.

Followed by a plate of Grilled Fish with infused Mayo. Palate cleansing Salad of Frisée, Radicchio, Gem Lettuce, Tomato, Crab and topped with Tobiko (flying fish roe) adding a delightful crunch.

Wife selected the Dassai 45, complemented the meal and budget well.

Sashimi plate. Hokkaido Scallops, Ebi (sweet shrimp) and Fatty Tuna (Chutoro?).

The Deep Fried White Shrimp was absolutely addictive. Each morsel a teaser for the next.

Clams in Sake broth did not compare favorably with the plump briny Taiwan Clams I’ve enjoyed recently.

Tomagoyaki “with Mentaiko” was actually with Tobiko. Still delicious nonetheless! Creamy balanced with savory and sweet, very nice rendition.

The Yakitori. Grilled Chicken Wings, Thigh, Pork, Ox Tongue, Asparagus and Okra. Well grilled, well complemented by the seeded ground mustard and seasoned mayo.

Unagi Donburi (grilled eel on rice) and Beef Udon.

Cute Mochi balls the dessert for our dinner set. Unbeknownst to wife and I, my colleague’s wife was celebrating her birthday!!! We gladly helped with her b’day cheesecake.

Excused myself to snap some harbour pics while my wife settled the bill. :wink:

Good evening had by all.


YUM!!! :heart_eyes:

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