It is a third-generation family business dating back to the 1960s, and is now run by Mak Chi-ming, whose grandfather Mak Woon-chi (Chinese: 麥煥池) served the dish to Chiang Kai-shek.[1] It is claimed that the recipe has remained unchanged since Mak's grandfather's time.
The noodles restaurant has its roots in a Guangzhou eaterie established pre-war by Mak Woon-chi. One of his sons, Mak King-hung (Chinese: 麥鏡鴻), nicknamed Mak Ngan (Chinese: 麥奀) because he was extremely skinny as a child, started an open air food stall in Central in 1968 in which his younger brother was the chef. The founder retired in 1983, and renounced his food stall license in lieu of HK$36,000 in compensation from the Hong Kong government.[2]
The founder's eldest son, Mak Chi-chung (麥志忠), opened his own restaurant Chung Kee Noodles (Chinese: 忠記麵家), in 1986, while Mak senior partnered his son-in-law in 1989 to reincarnate his original business in Wellington Street. He ran the restaurant himself and retired again in 1996. The business was succeeded by his second son Mak Chi-ming, the current proprietor.[2]
In recent years，Mak's Noodle has established outlets at Olympian City, China Hong Kong City and Causeway Bay, and one restaurant in Macau.
But the wonton noodles really are good. I've usually gone to the one in Central, which is on Wellington Street near the escalators, but the Other Dude wanted to visit this branch in Causeway Bay (on Jardine Street).
I was telling the OD how every chan teng (restaurant) has such similar interiors that I could just keep using the same photographs over and over again.
I'm not sure what chef is making. Some kind of dumplings, I think.
The OD got a bowl of beef brisket noodles. I'd just eaten and wasn't hungry, unfortunately.
