Anthony Bourdain

"Wish list of vendors for the major food market: beef brisket and shrimp wonton noodle soup from Mak's Noodle."

Nicole Fung

"I love it – it’s consistent, the wontons are delicious and the noodles have a nice bite with that alkaline flavor."

CNN Travel

"Mak's Noodles has been serving the city's tiniest and arguably the best shrimp wontons for nearly five decades."

Lonely Planet

"Try the shrimp wonton soup with beef brisket."

Robb Report

"The broth—made with dried flounder, dried shrimp, and pork bones—is so clean; the noodles have the perfect bouncy texture, and the wontons are cooked just right. I add some white pepper for heat and just a bit of red vinegar with each bite of the wontons. Simply divine."

John Brunton

"For over a century, three generations of the Mak family have been making what are probably the best wontons and noodles you will ever taste. Their two secrets are the broth- specially cooked each morning with dried shrimp, ground flounder and pork bones; and their noodles- which are made with duck eggs rather than chicken."

Time Out Hong Kong

"The non-stop influx of wonton fanatics at this unpretentious local eatery proves that less is more. Miniscule pieces of shrimp are delicately held together by a thin, translucent skin hidden beneath the springy, al dente noodles soaked in a flavourful broth."

Eater

"A street vendor from Guangzhou named Mak Woon‐chi is often named as the inventor of wonton noodles (prawn dumplings with thin wheat noodles, served in a pork‐based broth), and the Mak family name is almost synonymous with the iconic dish."

Daniel Haddad

"The wonton noodles are served in delicious steaming broth and and we loved the tender and flavourful beef which tasted great alongside the piping hot noodles."

Mark Wiens

"Wonton noodle soup with giant meaty chunks of beef brisket – it had an incredible pure taste of beef to it."