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Introduction
The renown Mak's wanton noodles which originated from Hong Kong features springy noodles and thin wanton skin wrapped around a full fresh chunky prawn.
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Opening Hours
Mon - Sun
11:00 - 22:00
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
Recommended Dishes
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Mak's Noodles is one of Hong Kong-s famous wanton and dumpling noodles establishments. I absolutely loved my wanton and beef brisket noodles whenever I visit Hong Kong - must travel up to Victoria's Peak for bowls of these delicacies. Therefore, when Mak's Noodles made its appearance in Singapore, I was excited. However, due to the long queues, I refrained myself from giving it a try, choosing instead to monitor from the media to ensure that the fad has died, before finally making my way to Mak's.Mon Beau decided to go for the Dry Combination Noodles (SGD$10.00) , made up of a bowl of mixed dumplings soup and plate of dry noodles tossed in oyster sauce.I chose the Soup Combination Noodles (SGD$8.90) where two different types of dumplingd were tossed into clear broth together with fine noodles.Verdict? Both dry and soup were good - springy noodles with the right amout of "mouth feel" (aka "kou gan"). The fresh shrimp dumplings were bouncy and sweet whereas the wantons (minced pork dumplings) were succulent. The dumplings were good -sized, and overall taste was light. The only issue is that portion of noodles might be considered too little, especially for males or bigger eaters.For full review and more detailed information, please feel free to visit:http://thearcticstar.blogspot.sg/2016/04/dinner-at-maks-noodles-centrepoint.html
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For more reviews, visit www.umakemehungry.comI literally hear the screams from my foodie pals when Mak's Noodle opened its doors in Singapore. For those who has been to Hong Kong, Mak's is well known for its Cantonese fare that serve springy noodles as well as dumplings pack of chunky prawn.Since Center point is undergoing partial renovation, the crowd in the mall is generally lesser than thrice the amount of headcounts they used to have. And for Mak's being reputable in their food, I am considered lucky as there was no queue like what I saw in their Westgate Branch.Service standards was fast and steady. Servers conversed in Cantonese, creating a different environment and unusual feel in that split seconds. Every table is also unique with its own table number tagging at the edge of the table.There was no utensils available on the table like most restaurant have. To our surprise, the servers told us that they were available in the drawer attached to the table.Texture of the noodles were springy and noodle strands are generally thinner. Servings portion were nothing unusual from what they had been practicing all these while in their Hong Kong Branches. Such taste from the soup reminded me of my last trip in Hong Kong about 4 years back where I had the same thing from Mak's Noodle somewhere near the Peak.Since Wantons & Dumplings are their signature's we ordered such combination in the noodle soup. Just exactly like what people had been raving about, their wanton was thinly wrapped and through the translucent skin, you get to have a gauge of the size of the prawn in it.The style of Dumplings was similar to the wantons, just that the latter comes in a rounder shape while dumplings are wrapped in elongated shape. Ingredients like fine cuts of black fungus and fresh shrimps were added. I still can remember the bite on the shrimps, simply fabulous!Another of their signature will be Toss Noodle with Chutney Pork. Soup came in a separate bowl topped with chives. However, do note that the soup is different from the ones in dumplings and wantons as they tasted alot more peppery here.Is this the Chinese version of Bolognese Sauce Spaghetti (Angel's Hair) ? Seems like it! The sauce is utterly scrumptious and not any fatty. Awesome! Have a good toss of thin noodles and the Chutney Pork in an evenly manner.Aren't you glad that you don't have to travel all the way to Hong Kong to have a taste of Mak's Noodle? It's simply worth a try if you have not done it.
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The famous Mak’s Noodle from Hongkong has made its arrival right to our doorsteps in Singapore a couple of months back. Located in the basement of Centrepoint Orchard, with the surroundings somewhat quiet. The eatery was constantly filled with customers but the queue was not snaking long as what i was expecting. What they have is a simple traditional chinese style layout for their eatery with tables a little cramp to one another and practice an open kitchen concept, very hongkong style i would say.What a cute menu embedded on a 2D big bowl. If you have not known by now, Mak’s noodle is famous for their Wanton and in my opinion i would highly recommend their Beef Brisket noodles too.Sometimes, we do not need too much fanciful condiments, just a few good key ones will do the trick!We decided to try their famous Wanton Noodle Soup ($6.90) and Beef Brisket Tossed Noodle Dry ($9.00). Their braised beef briskets were very soft, tender and flavorful yet not too overwhelming and salty. But i find their tossed noodle a little under cooked and chewy. I preferred the noodles in the soup, the texture is more springy and softer. Pardon me for the hidden wantons in the picture. Their prawn wanton is good i would say, thin smooth layer of skin with firm meaty prawn fillings. Their soup broth are pretty light and natural tasting too.All in all, the staff were quite friendly and efficient in managing the customers. The waiting time for food weren’t too long too. Whether if i will return for a second time will pretty much depends on my mood i guess. The food is of not bad standard i would say but the perception of whether it’s worth the value i’m paying for is holding me back.https://poohlovesfood.wordpress.com/2015/09/16/maks-noodle/
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It's newly opened at closed to Cuppage Plaza with its good name in Hong Kong one could easily imagine how long the queue is.If you tried its wonton noodles in Hong Kong you could hardly forget it's soup as well as the shrimp wonton. I tried the same in Singapore and the taste is exactly the same. Very surprised. If you really want to pick fault it may be that the shrimps are slightly less crispy here.The noodles are well made (maybe simply imported). No lye water taste. And it's cooked well. As its thin and and still al dente you could taste the soup favour.We also tried the spicy minced pork noodles. It may be adopted to make it a little bit more spicy and the colour of the sauce is darker but still it's a v good match with the noodles. It's not just thick but the sauce and slightly fatty minced pork are wonderful match with the noodles.The chives and ginger noodles is also very good. It doesn't taste pale even though it's so plain. Chives are so aromatic and ginger is thinly sliced, together with the little soup with the noodles even our vegetarian friends would like it.What's really great is that the staff are fast and accurate. It's again a replicate of the speediness of Hong Kong style service.Great!
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