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2015-02-06
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It's funny, I loved wonton noodles as a kid. My earliest memory was maybe 7 or 8 years old long long time ago, eating at Wah Lai Yuen in Causeway Bay, opposite Tai Ping Koon.But as I grew older, I do not cling onto this part of my past. Yes, wonton noodles are iconic but they do not appear to be what they seem anymore. Then there are major snobs and yobbos who want the absolute perfect trifecta of components (broth, noodles, wontons), and even nitpick down to the finer details and condiments. At
It's funny, I loved wonton noodles as a kid. My earliest memory was maybe 7 or 8 years old long long time ago, eating at Wah Lai Yuen in Causeway Bay, opposite Tai Ping Koon.But as I grew older, I do not cling onto this part of my past. Yes, wonton noodles are iconic but they do not appear to be what they seem anymore. Then there are major snobs and yobbos who want the absolute perfect trifecta of components (broth, noodles, wontons), and even nitpick down to the finer details and condiments. At this rate you cannot tell if they are clinging onto sentimentality, or if they are mouthing off for whatever reason, or both.
Our friends and I spent much of the day snacking around in Tai O Fishing Village, and wanted something light with variety in the evening. So we did a two part snacking, and started with Mak's Wellington just out of spontaneity.
The signature small bowl of wonton noodles in broth, was the perfect size that had quality, yet just leaves you sufficiently happy, if you are not set to fill your stomach. Obviously if that is not your goal, then there is Tsim Chai Kee across the street. Or pay a ridiculous sum for Porky King Ramen nearby (with a sizeable wait).
What can I say, the small bowl of wonton noodles was good. The noodles obviously not bamboo pole kneaded, but still had that delicate light crisp to it. The wontons were decent, though missing the skin slack that would have made other wonton snobs say "it's missing the goldfish tails!". For that you would have to go to Yung Kee.
But the broth...man alive this was clean and refreshing. A nice comforting simple stock, not enhanced with shrimp roe (like Mak An Kee on Wing Kut Street).
What I really enjoyed was the house orange colored chili paste. A tiny dollop of this, and the noodles taste so much better. Granted it was not Yu Kwen Yick, but it had a fiery kick that will scorch your throat a little bit if you add too much. Pity I did not ask where I could buy some of this.
I think the bowl was around HK$38 per. Consider a bowl of wonton noodles in California USA would run approximately $56, much larger portion but crappier quality and not so good broth (or noodles) with golfball sized wontons, I certainly wouldn't mind spending "more" yet less for a smaller portion of quality with this perspective.
Saw an adjacent table have shrimp roe lo mein, but to me it did not look visually appealing, at least not like my favorite "Good Hope Noodle" in Yuen Long.
Guess it is best to stick with the classic here. Walk in, slurp and eat, then walk out and do the next thing. If you are here to fill your stomach on wonton noodles, you are doing it wrong.
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