One of Hong Kong's many well-known wonton noodle restaurants is Mak Yie Kee Chung Kee, which started as a street stall and is famous in Hong Kong and Kowloon for its bowl of wonton noodles, and was recommended by Michelin in 2010. Many people confuse Mak Yi Kee Chung Kee with Mak Yi Wonton Noodle Family. First of all, Mak Yi is the originator of Hong Kong wonton noodles, he inherited the craftsmanship of his father Mak Huan Chi, and the Mak Yi Wonton noodle family is very famous in Hong Kong. But later, due to family conflicts, Mai Yi's eldest son set up his own door and named his shop Mak Yi Ji Zhongji. Since then, the two stores have operated separately and have not interfered with each other. Because Mai Yi's eldest son helped his father take care of the store since he was a child, and after setting up his own business, Mak Yi Kee Zhongji's products are not inferior to Mak Yi Wonton's family. The noodles from both are excellent, and the crispness and toughness are equally high. Mak Yi Kee Chung Kee's wonton is filled with fresh whole prawns and served with ground fish, and the sweet and refreshing taste of the shrimp is hard to achieve at a few wonton noodle shops. Moreover, the size of the wonton of Mak Yi Kee Zhong Kee is slightly larger than that of the Mak Yi family, with a longer goldfish tail and a richer taste layer. The soup of a bowl of wonton noodles plays a very important role, and the soup of wonton noodles is called soup, which is made by adding pork ribs, seafood, seasonings, etc. after several hours, and is by no means ordinary noodle water. For veteran foodies of wonton noodles, just take a sip of soup to basically judge the level of this noodle shop. The soup is made with earth fish and shrimp, and the soup is very clear and sweet. Generally speaking, the wonton noodles of Mak Yi Kee Chung Kee are comparable to those of Mak Yi Jia in terms of taste, and the portion is more sufficient, and the price is relatively close to the people. If from the point of view of cost performance, we recommend the former more than the two stores of Mak Yi Kee Chung Kee and Mak Yi Wonton. The seafood and meat ingredients used at Mak Yi Kee Chung Kee are of very high quality, coupled with the delicious noodles and the authentic sweet soup, the possibility of stepping on thunder is very small when ordering here. In addition to wonton noodles, other products from Mak Yi Kee Chung Kee are also quite good, such as their beef brisket and beef tendon, the beef brisket is not loose and chewy, and the beef tendon is very refreshing, making it an excellent noodle companion. Mak Yi Kee Chung Kee currently has two branches in Guangzhou, one in the bustling Beijing Road and the other in the Zhujiang New Town business district, both in shopping malls, and the dining environment is much more comfortable than street shops.