Many of you that travelled to Hong Kong sure do know a few famous joint. One of a famous street food that Anthony Bourdain mention is this well known authentic Mak’s Chee Authentic Wonton Noodle with more than 100 years of history.
Now, many of you need not fly over to Hong Kong to enjoy an authentic Wonton Noodle as Mak’s Chee now had open its first outlet in Malaysia which located in 1-Utama, right in front of Cold Storage.
Curation is part of their strict process as this outlet is headed by Michelin Star Chef Johnny Yu whom is also the lineal descendent cum elder-son-in-law of Mak En (s0n of Chee) that had start working with them since he was 17 years old.
A simple interior and I like their personal eating area which specially customise for single diners
Menu is very straight forward as mostly are their signature item.
According to Chef, wonton here will be much nicer compare to Hong Kong as here could get fresh seafood.
For their signature is this Sea Prawn Wonton Noodle Soup, or known as ‘Sai Yong’ (with this term as the wonton is hide under the noodle) @ RM12.90. Soup is rich in flavour as it is prepared from dried sole and pork bones.
Serve in a medium small bowl which is the tradition that hide this big 4 wonton underneath it. Skin is not thick as you can see the colour of the prawn and pretty generous in ingredient.
Noodles here are thin and springy as it is indeed different from those that is available in Klang Valley.
This is another one of their signature Noodles with Dried Prawn Roe that is serve with their noodle and prawn roe only. More for flavours and prawn roe with a little hint of saltiness that makes it well and nice. It is imported from Hong Kong too.
Beef Tendon and Brisket noodle that’s a lot more flavorful with an aromatic five-spice sauce. I find that if the beef tendon and brisket is braised slightly longer then would be perfect.
Side dish you can order some fried wonton or even sui kow.
Last we ordered their Thick Noodle with Sui Kow, as sui kow taste different as they do add in salted fish which makes it very fragrant. Then you have an option to add oyster sauce or Dry Prawn Roe for extra flavours.
I prefer the thick noodle as texture wise is better. (my own personal thought) as you can give it a try.
If you would want to get a taste of how authentic Hong Kong Wonton Noodle taste like, it is worth a try as the pricing here and in Hong Kong is pretty huge.
Mak’s Chee Authentic Wonton
LG 311B, 1 Utama Shopping Centre
(opposite Cold Storage)
Operating hours: 11am – 10pm daily