Who haven’t ever had instant cup noodles before? One of the greatest creation to food and of course one of the easiest to prepare and this is super popular amongst university students and people who are lazy to cook like me lol. Nissin’s出前一丁 is my favourite and the few flavours available in Singapore is enough for me to enjoy almost every other day!
So I happened to be in Hong Kong browsing around the supermarket and to my surprise, I found these gems, in fact there are four of them! Immediately I picked out the flavours which are “rare” to us in Singapore and all ready to pay at the cashier. There is Spicy Beef, Spicy Tonkotsu, Spicy XO Sauce Seafood, and the original Tonkotsu Flavour.
Spicy Beef Flavour
There is something about the people in Hong Kong where spicy is a thing for them? How come we do not have this in Singapore?! Anyways for chilli lovers, you might be in for a disappointment. Its not very spicy but do have the spicy feel (I would say about level 2 out of 10) to the soup. Nice beef flavoured soup, slightly salty to my liking and comes with a packet of condiments (similar to the ones available in Singapore). It consists of dehydrated vegetables, egg, spring onions as well as the soy protein cubes which are made to resemble beef.
Spicy Tonkotsu Flavour
This will never get into Singapore due to the usage of pork and I must say this one does better in the soup with quite a rich soup with miso and chilli oil. There is a difference in the condiments as they added additional dehydrated black fungus which gives the noodles some crunchy texture. For the “meat pork cubes” it’s similar to taste as Spicy Beef (which is made from soy protein).
Spicy XO Sauce Seafood Flavour
Even richer soup base as compare to the other two introduced and it tastes even better when added in the XO sauce. The consistency of spiciness is the same throughout the three and what is included in the condiments is of course seafood. But don’t expect squid, or shrimps which is kind of disappointing but they do have Pollack fish meat which resembles the crab stick we usually see. Other condiments would be carrots, green onions and cabbage.
Tonkotsu Black Garlic Oil Flavour
When you see this word, Tonkotsu, it means that it is not going to be available in Singapore. This lovely ramen flavour is the only non-spicy one out of the rest. Milky soup with a nice fragrance and the taste to the pork bone soup is nice. Maybe it is because of the black garlic oil which actually enhances the taste to the soup and it have this rich and sweet taste to it.
The taste and texture of the ramen noodles have been very consistent and I like the thicker and springy noodle as compare to some other brands which might be soggy after leaving it for awhile. I really enjoyed all four of them and hope I can find more of different flavours when I’m overseas. And this gives me a reason to do some shopping at their supermarkets when I’m away!
If you have been to Hong Kong and in search of the original Mak noodles, be prepared with a big and expandable stomach. There are so many versions and links to the original Mak Woon-Chi’s creation. I tried linking up and finding out which is the main descendant but in the end, not much results as the stories are very similar. I found the two most popular noodles after Mak Woon-Chi’s. Just a little history, Mak Woon-Chi the pioneer and the one who created wonton noodles brought this delicacy from Guangzhou to Hong Kong.
The recipe hasn’t changed throughout even till the earl 1960s as this dish was served to the then President of the Republic of China, Chiang Kai-Shek by Mak Chi-Ming, a third-generation descendant of Mak Woon-Chi. Now with Mak’s Noodles and Mak Mun Kee’s version, they do have their own share of supporters, each insisting that they are the true originals. Even one of them has started franchise in Singapore, Mak Man Kee and they are opening another branch soon.
Mak Mun Kee Noodle Shop 麥文記麵家
I started off searching for them upon checking into my hotel in Hong Kong, luckily it was within walking distance and to be honest, I was hungry then and couldn’t wait to try out why, why so many people recommended Mak’s. The setup of the eatery is typical of Hong Kong food places. Tiny space with round tables where people would just come in and find a seat which is empty, most of the time, sharing a table with others and it’s also quite a culture especially during lunch hours where people would focus on their food and leave the place.
At 3:15pm, this place still packs with people and I understand now why it is considered the best wonton noodles. I ordered a bowl of wonton noodle soup and the other, dried noodles with shrimp dumplings. The soup has a very strong shrimp flavour which I have yet to taste before. The consistency in the handmade noodles is springy and needs a little effort to bite it off. Generous amount of prawns (one and a half slice of it) are found in each wonton and the texture of the prawn indicates that the meat is fresh and I savour every single bit of the meal. I enjoyed this and love it very much.
Mak’s Noodles 麥奀雲吞麵世家
The other “twin’ of the Mak legacy, is here to show that they meant business too. With an equal busy crowd, this outlet located at Wellington Street is popular as well. The space in the shop is bigger and articles and pictures of their success decorate the front window of the shop. We ordered the usual soup version of the wonton noodles and a plate of 捞(dried version) sprinkled with dried prawn roe and a bowl of wonton soup by itself.
The taste of the soup is comparable with I really couldn’t find too much of a difference, the noodles seems like it has been made off from the same factory of person who kneads it. To me, the捞 version seems to hit on me more and the dried roe acts as a magical powder which enhances the noodles and taste of it. The wonton however, seems like being discounted as it is only wrapped in a full prawn compared to Mak Mun Kee’s.
You can try out their branch in Singapore and see if you like it and if you have a chance to go to Hong Kong, do try out both and see for yourself, which side would you taste buds fall to. Typing this article makes me crave for the noodles once again. I think I wanna take a train down and try out the one in Singapore…
The most sort after itinerary when you’re in Hong Kong is going up to this magnificent view of the sparkling skyscrapers of the Hong Kong Island. If you have only one thing that you can do here, Victoria Peak will be your choice. Many tourists would prefer to visit this attraction towards the evening and you can choose to take the Peak Tram up.
You spend hours taking pictures enjoying a little bit of shopping at the Peak Tower at about 396 metres above sea level. There are a wide array of restaurants and shops and entertainments for everyone but I would like to bring you to attention would be the Italian casual dining at Wildfire+.
Dining at the top is a unique experience and I am fortunate to have one of the best views of the Hong Kong skyline while having your dinner. This place packs a punch as its one of the restaurants at Peak Tower with the best view. A comfortable and less restricted atmosphere where you can dine with your friends casually as you enjoy the wonderful variety of Italian food and why not pop a bottle of sparkling wine and enjoy this lovely evening?
Friendly service staffs who recommended us to some of the restaurant’s specialty like the Wildfire Supreme, a masterpiece pizza which comes in the size of 12” or 24” (fit for a King) which consists of ham, pepperoni, sausage, bell pepper, onions, mushrooms (my favourite!), kalamata olive, spread with their unique tomato sauce and mozzarella cheese! Done in the open-flame, the thin crust pizza, tossed freshly upon order and with an Italian flare from the center to the very edge. All of their pizzas are made under blazing fire, adding the unique charred flavour to them and I guarantee you which ever flavour you choose, the crusts don’t fail.
Having a headache about what to have for our appetizers, we ended up getting the best out of the selection. The Wildfire Appetizer Platter gives you a great start to your dining experience with calamari fritti, smoked salmon (this is heavenly), chicken wing marinated with yummilicious house sauce and quesadilla to balance up your taste bud and ready for the pizzas to be served.
Diners in the restaurant got up from their seats once in awhile whipping out their mobile cameras (I did that too!) capturing moments of the wonderful scenery as they dine merrily, chatting with their partners and friends, and embracing such a beautiful evening. Thank you for such a wonderful evening and kudos to the group of chefs and staffs of Wildfire+ @ The Peak for the lovely meal, 唔該!
Do have a read on my journey of food and travel in Macau and of course Hong Kong during this trip! Have fun reading and do share them around! Cheers!
THE PEAK TOWER
Tel: +852 2849 5123
Address: Shop 2, Level 1,
The Peak Tower,
128 Peak Road,
Mon - Fri 12nn - 11pm
Sat, Sun & PH - 11am - 11pm