Michelin Guide

"No discussion about Hong Kong’s historic noodle shops would be complete without mentioning Ho Hung Kee, famed for its springy wonton noodles and fresh, sweet soup."

Time Out

"We recommend trying their Wonton Noodles."

Lonely Planet

"The tasty noodles and wontons here are cooked according to the Ho's heirloom recipes (the brand has a 70-year history), and clearly they still work."

Daniel Ang

"Their noodles are exceptional, in my opinion, easily Top 5 in Hong Kong."

Time Out Hong Kong

"For one of the best beef noodles in town, try Michelin-starred Ho Hung Kee’s flat rice hor fun tangled with bean sprouts and green onions."

Twinkle Baby

"The dough was not thin, thick. The filling was deliciously rich."

Jennifer Che

"The noodles are nicely al dente, with almost a crunchy texture. There’s that familiar alkaline flavor in the broth, and the wontons are juicy and flavorful."

Anita Lau

"The rice noodles are paper thin and the cruller, light and crispy. This is absolutely incredible, and I am utterly satisfied, eating most of the plate."

C. K. Lam

"The bowl of noodle has five fluffy succulent wantun in a rich soup which is slow boiled for three to four hours with sweetness of shrimps and pork."

Travis Chan

"Ultimate Hong Kong Food Guide: Ho Hung Kee - Earnt its Michelin star with their signature House Specialty Wonton Noodles in Soup."