Wonton noodles in Hong Kong are shrimp wontons with thin springy duck egg noodles in a clear pork and dried flounder broth, served small with a side of chilli oil and pickled green chillies.
Wonton noodles travelled from Guangzhou to Hong Kong with Cantonese migrants in the early 1900s. Mak's Noodle on Wellington Street and Mak Man Kee in Jordan both trace back to a Guangzhou wonton maker named Mak Woon Chi, who pioneered the small bowl format. The duck egg noodle (no water added) gives the bouncy texture that defines the bowl, and dried flounder bones flavour the broth.
4 editor picks for Wonton noodles in Hong Kong, ranked by editorial score. All Hong Kong signature dishes · Wonton noodles across every city.
Kau Kee Restaurant ★ 4.6
central · 21 Gough Street, Central, Hong Kong
Kau Kee on Gough Street has simmered beef brisket and tendon since 1930, with a Michelin Bib Gourmand broth and a 45 minute queue you should plan into your morning.
Tim Ho Wan ★ 4.5
sham-shui-po · 24-38 Fuk Wing Street, Sham Shui Po, Hong Kong
Tim Ho Wan in Sham Shui Po opened in 2010 and was once famed as the world's most affordable Michelin star room, now holding Bib Gourmand status with 17 consecutive years of Michelin recognition and serving the famous baked char siu bao.
Mak's Noodle ★ 4.4
central · 77 Wellington Street, Central, Hong Kong
Mak's Noodle on Wellington Street is the canonical Hong Kong wonton shop, with shrimp wontons in clear broth and springy duck egg noodles, at the Central address since 1989 and still queue worthy.
Mak Man Kee Noodle Shop ★ 4.4
yau-ma-tei · 51 Parkes Street, Jordan, Hong Kong
Mak Man Kee on Parkes Street in Jordan has been hand making wonton noodles since 1957, using a duck egg and flour recipe unchanged for three generations and holding a Michelin Bib Gourmand.