Mak Man Kee opens at Causeway Point with famous wonton mee

Wonton mee fans, I’ve got some great news for you: the legendary Hong Kong restaurant Mak Man Kee Noodle Shop is now in Singapore! The eatery is located at Joy Luck Teahouse’s new dine-in spot, tucked inside Food Republic at Causeway Point. 

In case you’re wondering what the big fuss is about, Mak Man Kee is one of the most famous names in Hong Kong’s wonton mee scene. A constant fixture on the Michelin Bib Gourmand lists, locals and tourists alike have flocked to the eatery for its springy noodles and humongous dumplings. With these credentials alone, I was excited to finally try the HK-famous noodles.

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Food at Mak Man Kee

Before diving into the dishes I tried, here’s a quick disclaimer: because the new dine-in outlet is Muslim-friendly, the soup—originally made with pork bones and cured ham in Hong Kong—is prepared here with chicken bones, shrimp shells, and dried flounder instead. Also, while the original noodles are made with duck eggs, this SG version uses chicken eggs.

I tried the highly anticipated Wonton Noodles ($9.80) first, a simple dish that features springy noodles, prawn wonton, and kai lan in a clear broth.

The best part was undoubtedly the prawn wonton, though I’d hoped for a thinner, more translucent skin—what I got was slightly more doughy. Despite this tiny flaw, the seafood within was fresh and plump, which helped mask the taste of the dumpling skin. 

On the flip side, my least favourite component of the wonton mee was the broth. It was generally lacking in depth, with no hint of the meaty or peppery flavour I was expecting. Perhaps I’m just used to having wonton mee made with pork bones rather than chicken bones, which might explain why it felt like something was missing.

Moving on to the noodles, I liked how thin and springy they were, but I had two gripes worth mentioning. First, the portion size for $9.80 didn’t seem justifiable to me. For a bowl that costs almost $10—nearly double what you’d pay at hawker centres—I’d expected a little more.

I also noticed that the noodles became soggy relatively quickly, though that could have been because I let them sit in the broth for a while before finishing the dish.

The wonton mee was a bit of a letdown, but the Clear Beef Soup Noodles ($13.80) was a saving grace. This noodle dish comes with thick kway teow, slow-cooked beef brisket and tendons, and radish slices in a rich, robust broth.

There was nothing to dislike about the Clear Beef Soup Noodles, as every component was well-executed and delicious. If I had to pick a favourite, though, it would be the beef brisket and tendon. Each bite was tender yet satisfyingly chewy, a clear sign of how well they’ve been cooked.

I also enjoyed the silky and slippery texture of the kway teow, especially when paired with a scoop of the savoury broth. There’s a tendency for beef noodles to be oily, since beef brisket or tendon naturally releases some fat, but this was nothing like that. The soup was flavourful and peppery, yet not salty or overwhelmingly rich, so I didn’t have to gulp down water after every few bites. 

If you prefer dry noodles, the Zha Jiang Mian ($8.80) is worth a try. This is another of Mak Man Kee’s Michelin-approved noodles, made using a special braised sauce instead of the typical black bean sauce you usually find elsewhere. You get ground chicken, instead of pork, in the sauce, alongside some carrots and zucchini. 

The orangey red sauce seems a little intimidating at first, but not to worry, as it’s not spicy or overpowering. In fact, it’s slightly sweet and thick, more than enough to cover up any alkaline taste from the thin egg noodles.

I’m a firm believer in ordering sides with my mains, so I got a plate of Swiss Chicken Wings ($10.80) to go with my noodles. You get six pieces of sweet-savoury chicken wings marinated in a house-made soy-based sauce! Chicken wings are not the most convenient dish to eat, since you have to debone each piece, but it helped that these were on the succulent side.

Since Mak Man Kee is situated within Joy Luck Teahouse, you’ll also find their famous egg tarts in five flavours on display: Flaky Egg Tart ($2.60), Cookie Egg Tart ($2.40), Pandan Cookies Egg Tart ($2.60), Lychee Cookies Egg Tart ($2.60), and 22K Gold Flakes ($6.20). 

If light and flaky textures are your thing, I recommend the crispy egg tarts. Otherwise, the cookie egg tarts are great if you prefer a crumbly bite with a sweet finish.

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I washed everything down with a cup of fragrant HK Milk Tea (from $2.80), which was bold yet smooth. My ideal cup of milk tea is one that has an intense tea flavour, with the milky taste taking a backseat, and Joy Luck Teahouse’s milk tea was just that.

Ambience at Mak Man Kee

If you’ve been to any Food Republic outlets, you would know how busy and hectic the food court gets during the lunch rush. There’s a separate dining area catered to Joy Luck Teahouse customers, which seats 20 at most. It’s not the most spacious, so expect tight seating during peak hours.

Food at Mak Man Kee — Eatbook review

Overall, I was both delighted and a little disappointed—delighted because I found a new favourite in the beef noodles, and disappointed because the wonton mee fell short of my expectations. I’d say it’s worth a visit if you work or study in the area, but don’t bother travelling all the way to Woodlands if it’s out of the way for you!

For a $19.90++ Hong Kong-style buffet, read our Lo Hey HK Seafood coverage. Otherwise, read our guide to the best Hong Kong cafes in Singapore. 

Address: 1 Woodlands Square, #04-01/02/03/04, Causeway Point, Singapore 738099
Opening hours: Daily 10am to 10pm
Website
Joy Luck Teahouse is not a halal-certified eatery but uses no pork or lard.

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Photos taken by Yoo Kyung and edited by Paula Formantes.
This was a media tasting at Joy Luck Teahouse.

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