"Legend has it that the Mak family invented shrimp wonton noodle soup back in the 1920s as a late-night snack for the social elite (prawns were pricey then!). These days the family is making wontons for the people, packing in locals and tourists in this no-frills spot. Served in an umami-rich pork and dried flounder broth with thin bouncy noodles, these wontons are textbook perfect. Residents judge wontons by the wrapper’s thinness and its goldfish qualities, the loose ends of the wonton that float in the soup like tails. Mak’s hits all the marks." - ByJanice Leung Hayes
Photo by Jason Michael Lang