Mak Man Kee Noodle Shop

Mak Man Kee Noodle Shop at 51 Parkes Street in Jordan, Kowloon, is a small, long-established wonton noodle shop listed in the Michelin Guide and known for its shrimp wontons. It sits in the same street as Australia Dairy Company, in a busy part of Kowloon near Temple Street and Jordan MTR station, and attracts a mix of locals, office workers and visitors. The cuisine is Cantonese wonton noodles, served in the Hong Kong style with thin, springy egg noodles in small portions and a clear, savoury broth. The signature dish is the shrimp wonton noodle soup, in which large, freshly wrapped wontons filled mainly with whole shrimp float in a stock flavoured with dried flounder and pork bones. The beef brisket noodles, with tender braised meat, are the other regular order, and many diners add a plate of blanched greens with oyster sauce to complete the meal. The dining room is small, bright and simple, with tightly spaced tables, shared seating and staff who move quickly between the counter and tables. Noise is moderate to high, particularly at lunch, and there is no dress code. There is no wine or cocktail programme; tea and soft drinks are the norm. The shop does not take reservations. Lunchtime queues are common, but tables turn over fast, so waits are generally short if a group is small. The shop opens from about midday until late evening, which makes it suitable for a late lunch or dinner. Prices are about HK$50-85 (roughly US$6-11) per bowl. The location is convenient for a Kowloon food walk that includes Temple Street, the Jade Market and Australia Dairy Company, and it is a short walk from Jordan MTR station. Opening hours are approximate and should be verified before travelling, as small shops may close on certain days. The shop's compact size means that groups larger than four may need to split across tables, and solo diners are usually seated quickly at a shared table near the counter. Visitors who want to compare styles often pair a bowl here with a second noodle shop elsewhere in Hong Kong, since the small portions leave room for another stop.