Where is the best wonton noodles in Hong Kong?

Based on diner recommendations, the best wonton noodles in Hong Kong is at Mak's Noodle. We compared 10 restaurants serving wonton noodles.

How much does wonton noodles cost in Hong Kong?

Wonton Noodles prices in Hong Kong range from HKD32.00 to HKD56.00 across 10 restaurants.

All Dish Comparisons in Hong Kong

Best Wonton Noodles in Hong Kong

10 restaurants compared

Price range: HKD32.00 – HKD56.00

Top 5 Wonton Noodles in Hong Kong (Quick Answer)

Based on diner recommendations across 10 restaurants:

Mak's Noodle, HKD42.00 (Central)
Mak's Noodle, HKD46.00 (Central)
Ho Hung Kee, HKD56.00 (Causeway Bay)
Tsim Chai Kee Noodle, HKD52.00 (Central)
Mak's Noodle, HKD48.00 (Central)

Scroll down for detailed comparisons, prices, and diner tips for each restaurant.

All 10 Restaurants Compared

Mak's Noodle

Central·$

Signature Wonton Noodles

HKD42.00

Three fat wontons made fresh during your service. The wrapper is so thin it's almost translucent, the filling is visible through the dough. Paired with springy egg noodles and a broth that's been simmering since 6am. This is the standard by which all wonton noodles are measured.

Tip: The wontons here are wrapped to order, not pre-made. You can sometimes see them finishing the batch when you arrive.

Mak's Noodle

Central·$

Wonton Noodles with Roast Pork

HKD46.00

Crispy-skinned roast pork belly (char siu) on top of wonton noodles. The pork is charred on the outside, rendered fat underneath. Pairs perfectly with the delicate broth.

Tip: This is the sweet version - roast pork is sweeter than ribs. Ask if they have fresh roast pork that day, as it varies.

Ho Hung Kee

Causeway Bay·$

House Specialty Wonton Noodles (Large)

HKD56.00

Six wontons with the same springy noodles and delicate broth. A more generous portion for a full meal.

Tip: One large bowl is a complete meal. Six wontons is substantial. The broth is consumed completely by most diners—it's worth every spoonful.

Tsim Chai Kee Noodle

Central·$

Three Toppings Noodles

HKD52.00

Shrimp wonton, beef slice, and handmade fishball all in the same bowl. It's the restaurant's way of letting you try three dishes in one. Each component is treated separately and tastes like it came from its own specialist kitchen.

Tip: This is the move if you can't decide. Each protein is generous - wontons are big, beef is thinly sliced with real marbling, fishballs are dense.

Mak's Noodle

Central·$

Wonton Noodles with Pork Ribs

HKD48.00

The same wonton noodles but upgraded with fall-apart tender pork ribs braised until they separate from the bone. It's a heavier, more substantial version of the signature.

Tip: This keeps you full until dinner. The ribs add a richness that the wontons alone don't provide.

Tsim Chai Kee Noodle

Central·$

Shrimp Wonton Noodles

HKD38.00

The classic combination. Three fat wontons filled with shrimp and pork, tender enough to dissolve on your tongue. The wrapper is so thin you can see the shrimp inside.

Tip: Come at 11:30am when they open, or after 2pm. The noon rush means 15-minute waits for a small table.

Ho Hung Kee

Causeway Bay·$

House Specialty Wonton Noodles (Small)

HKD40.00

Four wontons with springy noodles in a delicate, clear broth made from pork and shrimp stock. The wontons are plump with visible shrimp inside. Noodles are silky and have the right bite.

Tip: Order this to understand why this place earned a Michelin star. The wonton broth is clean and refined. Nothing fancy, just excellent execution.

Man Man Kee

Yau Ma Tei·$

HKD32.00

Handmade wontons with whole plump shrimp in a silky broth, paired with springy duck egg noodles

Tip: Man Man Kee's wontons are made fresh daily in-house—you can see them wrapping in the back kitchen

Tsim Chai Kee Noodle

Central·$

King Prawn Wonton Noodles

HKD40.00

Two enormous wontons with a whole king prawn visible through the wrapper, suspended in a silky broth. The prawns are so large you have to eat them with your hands. The broth is made from pork and prawn bones overnight.

Tip: Request your noodles 'chewy' (called 'yum' in Cantonese) - it's a chewier texture than the default and stays firmer in the broth.

#10

Ho Hung Kee

Causeway Bay·$

Zhengdou Shrimp Wonton Noodles (Small)

HKD50.00

Wonton noodles topped with salted shrimp roe, adding briny umami notes to the broth and noodles. The roe is generous and adds crunch.

Tip: The shrimp roe elevates the standard wonton noodles. The brinyness of the roe against the delicate broth is a classic pairing.