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Noodle Dish
Wàhn tān mihn
at Tsim Chai Kee
Hong Kong, China
Recommended by Michelin Guide and 69 other food critics.
A.Pi
Recommendations
"The attraction is the handmade fish balls, the generously filled wontons and the beef; ordering a three topping noodle is the way to go."
"Michelin recommended joint famous for their awesome king prawn wantons with noodles."
"Tsim Chai Kee takes the shrimp wonton - a ubiquitous local grub - and makes it better. A lot better. While the average wontons come in bite-sized morsels, Tsim's wontons are famous for being ridiculously oversized. Think ping pong balls crammed with fresh shrimp and minced pork.The wonton recipe is a simple one, but fresh, well-executed wontons are often hard to find. Judging by the long lunchtime queues, Tsim Chai Kee's king prawn wonton noodles have nailed it."
"Recommendations: King Prawn Wonton and Fresh Minced Fish Balls Noodle Soup."
"The shrimp wontons at Tsim were a class of its own – fresh chunky prawns (two per dumpling) and minced pork packed into a big ping pong sized dumpling that gave a tasty crunch on every bite. Therefore many Hong Kongers also call this the ‘ping pong wanton shop’."
"You have to join the queue for bowl of Wanton Noodle. The huge Shrimp Wanton has plump and juicy king prawn stuffed inside, the huge house-freshly-made Fish Ball is tasty and fresh - it is soft but chewy at the same time!"
"Their wonton noodle soup is easily one of the city’s best, and regulars know to customise their bowls with handmade fishballs or wantons."
"Must Try Noodles in Hong Kong: Tsim Chai Kee - Their wontons are made fresh on the spot and have at least 3 crunchy shrimps in each one. It is recommended to enjoy wonton noodles with red vinegar as a condiment served on the side."
"Next we had the king prawn wanton noodles with the huge wanton on top of the noodles itself. The King Prawn Wontons are big compared to their competitors. They definitely are not stingy with their prawns."
"The Wonton was succulent. It has lots of prawns and some minced meat in it. The best part was it was wrapped in a very thin layer of skin. The noodle was great."