Mak Man Kee Noodle Shop
When Lesley Mak took over Mak Man Kee from her mother in 2007, she began filling the wontons with whole tiger prawns.
Why go
Lesley Mak's parents sold wonton noodles from a nameless street stall from the mid-1940s. The shop took the name Mak Man Kee in 1958, when it moved into its present room on Parkes Street in Jordan.1 She told SCMP in 2024 that the skins still follow the family recipe: For our wonton skins, we have used the same traditional recipe as for our noodles with standardised thickness and size throughout the decades, as we insist on using our old recipe.
1 MICHELIN gave it a Bib Gourmand in 2026, as it has every year since 2018.56
Two chefs have named it as where they go for wonton noodles. Li Chi-wai, then the chef at The Legacy House, told Tatler in 2023: It has been my go-to place for wonton noodles for the past 20 years and the quality has been consistent throughout that time.
He tastes the old method in the soup: The broth is packed with umami too, so I can taste that they make it in the traditional way with dried flounder fish, pork bone and shells of the shrimp.
2 Ken Chan, then cooking at Le Palais in Taipei, named a bowl of wonton noodles with a side of vegetables here as his go-to lunch in 2022.4 The MICHELIN inspectors described the bowl in 2024: firm and bouncy prawns, visible through the paper-thin translucent skin, with springy duck egg noodles swimming in a flavourful broth.
3
Not everyone liked the noodles. Daniel Ang of Daniel Food Diary wrote in 2013: Their noodles though, are thicker than it should be, and has traces of the 'yellow noodle' savour that leaves a slight strange after-taste.
9
Order this / avoid
- Order: shrimp wonton noodles in soup. Beverley S. (2014):
The shrimps were very fresh and crunchy, and a perfect contrast with the silky texture of the wanton skin.
8 - Order: the noodles tossed in oyster sauce or shrimp roe, with no soup. MICHELIN's inspectors (2024):
The noodles taste equally great when simply tossed in oyster sauce or shrimp roe.
3
What locals & experts say
- Ryoko's Travel & Food Journal (2016): Ryoko on the soup:
The soup was rich with flavors from dried flatfish and pork bone.
7 - Award: Bib Gourmand, MICHELIN Guide Hong Kong and Macau, 2026.5
Good to know
- The bowl: it is small. Ryoko counted four wontons in hers in 2016. Hello! Hong Kong wrote in 2020 that
The serving size isn't the most filling.
711 - Price: the wonton noodles in soup were HK$32 in June 2016.7
- Payment: bring cash. MICHELIN listed it as cash only in 2024.3 OpenRice also listed AlipayHK, WeChat Pay and FPS in September 2026.10
- Timing: open every day from noon until after midnight.11 There are no reservations.7
- The room: Beverley S. wrote in 2014 that
the place is rather small, the waiters impatient.
8 - Where: G/F, 51 Parkes Street, Jordan, two minutes from exit C2 of Jordan MTR. It is the family's one shop in Hong Kong. Mak's Noodle is a separate business, founded by a cousin of Lesley Mak's father.111
Verdict
should-visit — Go for the shrimp wonton noodles, made to the Mak family's old recipe. Expect a small bowl in a small room. A bowl cost HK$32 in 2016.