One of Hong Kong’s most iconic dishes is wonton noodles, and of all the wonton noodle purveyors in the city, Michelin-recommended Man Mak Kee Noodle Shop in Jordan is amongst the very best, going strong for six decades.
Joining forces with Man Mak Kee until Mar. 31 is neo-Chinese restaurant The Praya in Shek Tong Tsui, elevating this Hong Kong delicacy with five creative noodle dishes developed by three of The Praya’s sous-chefs, Anthony Lau, Lung Chang, and Cheong Yuen, in union with the legendary Hong Kong noodle shop.
These innovative recipes range from the chargrilled Ibérico pork char siu with thick egg noodles and house-made soy sauce (HKD268) by chef Anthony, to chef Lung’s tiger prawn wontons in white fish broth with bean curd (HKD188), to a sharing portion of claypot chicken soup with tiger prawn wontons and baby Chinese cabbage (HKD468) courtesy of chef Cheong.
To make the dining experience even more special, seasoned local photographer Hoyin Tse has created a series of works dedicated to each dish. These works are on display at The Praya, along with additional photographic works documenting the on-site interaction of The Praya chefs at Man Mak Kee.
The Praya, 3/F, Oasis Aurum 181, 181 Connaught Road West, Shek Tong Tsui, WhatsApp 3181 1666, book here
