Wonton noodle is one of the most popular Cantonese noodle dishes in Hong Kong and Mak’s serves the best. Lots of places cook a decent wonton noodle, but I’m talking subtleties. Basically, the dish has four components: wonton, noodle, soup broth and yellow chives. Although it’s true a few places have slightly better wontons, Mak’s Noodle is still the winner for me. A traditional small portion with four wontons, it is always served with the spoon at the bottom, wonton in the middle and noodle at the top to minimize the noodle’s contact with the soup and maintain the al dente texture as long as possible. Each strand of noodle can be felt in the mouth without stickiness, and the wonton is small with thin skin. The flavor is dominated by prawn, the soup is intense without overpowering the wonton flavour, followed by a hint of freshness from the chives. That’s a flawless bowl of wonton noodle.