Five Hong Kong chefs reveal their favourite places to go for this steaming bowl of comfort
For many in Hong Kong, wonton noodles are a source of great comfort. Originating from Guangzhou, wonton noodles were introduced to Hong Kong as a light snack which consisted of pork and prawn dumplings, bouncy noodles and a flavourful broth. This has since been converted into bigger bowls of soup noodles and larger wontons, though some eateries prefer to keep it classic with smaller bowls. Some shops will also serve the dish as a dry noodle with soup on the side, add other elements to their wontons, and offer various toppings or condiments.
In the search for some of the city's best, we asked five Chinese chefs in Hong Kong where they go to get their favourite wonton noodles. Keep scrolling to find out where they might be.
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Theign Yie Phan of Grand Majestic Sichuan
“I go to Kuen Kee Won Ton Noodle on Peel Street in Central. The noodles are springy with no trace of the alkaline taste which is what I'm most concerned about when eating wonton noodles. The wontons are plump and full of prawns—more prawns, less meat—which are not too finely chopped, so every bite is like you're eating a plump prawn. The broth is light and seasoned well. It complements the noodles and wontons rather than overpowering or underwhelming the dish as a whole. Their in-house chilli oil is also quite fragrant and punchy. Just the right amount of spice for my palate.
The wontons at Kuen Kee remind me of the ones my mum used to make when I was a child in Singapore. It takes me back to those special moments that I shared with her while eating wontons. I also like the no-frills vibe of the shop which is reminiscent of childhood holidays in Malaysia where every meal was located at an old shop on a narrow lane. Nothing too modern or luxurious, just great food and fast service.”
