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2016-11-01
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It's hard to identify my favorite restaurant in Hong Kong, but Mak's is definitely in the running. It's certainly the restaurant I've been to the most times, and one of the first things I want to have when I've been away for a while. Now they've renovated the place and I have to say that I think it looks pretty nice. There was never anything wrong with the bare bones aesthetic of the previous place, but I like the classy update. Deep emerald green with gold trim, still keeping lots of white, and
Now they've renovated the place and I have to say that I think it looks pretty nice. There was never anything wrong with the bare bones aesthetic of the previous place, but I like the classy update. Deep emerald green with gold trim, still keeping lots of white, and wood furniture, where the chairs actually have backs. The staff all have new uniforms: white ones for the people cleaning and in the kitchen, emerald green ones for the servers, and the manager (?) had a black one. From the website for the newly opened Singapore branch, it looks like the decor is similar. I did notice that the tableware seemed to remain unchanged.
I usually get the wonton beef brisket noodles. The beef brisket is the important part. The broth is, I've read, made with dried flounder, dried shrimp, and pork bones. I assume there's chicken in there somewhere. I like it, but it doesn't blow me away. The recipe is obviously a closely-guarded secret, but one common recipe for Cantonese beef brisket involves chu hou paste, made from fermented soybeans and garlic and ginger, and hoisin / oyster sauce. The sweet and aromatic beef here suggests to me that something like that is what's done. The meat is really tender, but I make sure to dunk it in the broth and let it sit while I eat the rest, so the flavors can enhance the broth. Finally, there's a spicy reddish-brown paste at the table that's genuinely spicy, quite flavorful, and adds additional depth to the broth. It's this soup, not just plain wonton noodle soup, that I love.The other stuff is alright. The noodles are plentiful and reasonably springy and firm. They're not going to win any awards around town though. The wontons are small, and contain pork, shrimp, mushroom, and fungus, according to the placemat. I always get them because I feel like if I'm at a wonton noodles shop I should have the wontons, but if I'm not really that hungry sometimes I just get the beef brisket noodles.
You can easily come here and have a mediocre meal. Take my advice and get the brisket, and use the spice paste on the table.
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