Handmade fishballs so springy they bounce on your spoon. They're made from ground fish that's been pounded with lard and seasonings, giving them their distinctive bouncy texture. The broth is the same pork-prawn combination as the wonton noodles.
Tips from diners
Cheapest full bowl here. Perfect if you want the Tsim Chai Kee experience without dropping HKD 50.
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.
Tips from diners
Come at 11:30am when they open, or after 2pm. The noon rush means 15-minute waits for a small table.
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.
Tips from diners
This is the signature dish. The prawn wonton is what separates this place from every other wonton noodle shop in Central.
Request your noodles 'chewy' (called 'yum' in Cantonese) - it's a chewier texture than the default and stays firmer in the broth.
Braised beef brisket so tender it falls apart with your spoon, served in a slightly spiced broth. It's not curry - it's a deeper, more savory preparation with star anise and garlic.
Tips from diners
The brisket is cooked in-house. You can taste it's real meat, not pre-made from a massive pot. Each batch is slightly different.
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.
Tips from diners
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.
Operating since 1998 from a Wellington Street shopfront near the Central escalators. Broth is hand-pulled every morning from pork and prawn bones. Wontons are wrapped to order when you arrive. The signature king prawn wontons feature one whole prawn per dumpling. Prices remain affordable.
It's near the Central Mid-Levels escalators on Wellington Street. Small storefront, easy to miss if you're not looking. Look for the handwritten menu in the window.
Very small space - maybe 6-8 tables. Peak hours are 12-1:30pm and 6-7pm. Expect to wait or share a table with strangers during lunch.
Michelin Bib Gourmand means good quality at good prices. This is the modern wonton noodle experience - simple, excellent, affordable.
Takeaway bowls arrive in a disposable container with noodles and broth separate. Pour the broth in just before eating to keep noodles from getting soggy.
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