Here’s Tasty’s bowl. Noodle texture is softer and less al dente than e.g. Mak’s. Broth has less depth on the seafood taste.
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I didn’t get to Mak’s this round, but I got to Mak Siu Gei in Happy Valley (I think there are a few other shops too). They claim to also be from the Mak family (as so many do), though not THE famous one of course. Their broth isn’t quite as good as Mak’s, but they serve bigger bowls. Our “large” bowl was probably 2.5 times what you get at Mak’s, for about 56HKD (I think). I find their wontons and the noodles to darn good.
We tried to hit up the Tasty that’s in Happy Valley (we were nearby), but it was closed for renovations.
Ho Hung Kee’s version.
Noodle- somewhat al dente. Wonton was a mix of shrimp and pork. Broth was not as deep as Mak’s. Overall a pretty nice bowl. I don’t get why they have a Michelin star, however. They serve nice noodles and other dishes, but so are many other noodle joints, like Tasty’s?
Beef brisket noodle soup.
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