Just wontons in a bowl of broth. No noodles. Perfect for those who want the wonton experience without the carbs, or for sharing as a starter.
Tips from diners
A small bowl of five wontons. Pairs well with a plate of greens or spare ribs if you want a mix of items.
When you want the noodles and broth without wontons. The spare ribs are tender, falling off the bone. It's a cleaner, less rich option than the wonton version.
Tips from diners
You get to taste the broth more clearly without the wonton filling. The ribs add richness but the broth stays the star.
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.
Tips from diners
The wontons here are wrapped to order, not pre-made. You can sometimes see them finishing the batch when you arrive.
The broth is made from pork bones, shrimp heads, and dried fish. It has a subtle sweetness that builds with each spoonful.
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.
Tips from diners
This is the sweet version - roast pork is sweeter than ribs. Ask if they have fresh roast pork that day, as it varies.
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.
Tips from diners
This keeps you full until dinner. The ribs add a richness that the wontons alone don't provide.
The Mak family legend says the founder once cooked for Chiang Kai-shek. Third generation now runs the Wellington Street location. Broth is made exclusively from pork bones and shrimp heads—nothing else added. Wontons are hand-wrapped to order when customers arrive. Peak lunch 11:45am-1pm.
Wellington Street in Central, between the Landmark and the escalators. Very small storefront, easy to walk past.
Lunchtime queue forms at 11:45am. Come at 11:30am to be the first in line, or after 2pm when it's empty.
The third generation of the Mak family runs this place. The founder allegedly cooked for Chiang Kai-shek. Now it's where office workers and tourists collide at lunch.
Takeaway is available. The noodles and broth arrive separate - combine just before eating. The wontons stay fresh for about 30 minutes.
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