{"id":34779,"date":"2015-07-07T14:34:00","date_gmt":"2015-07-07T06:34:00","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=34779"},"modified":"2015-07-08T17:14:06","modified_gmt":"2015-07-08T09:14:06","slug":"maks-noodle-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2015\/07\/07\/maks-noodle-singapore\/","title":{"rendered":"Mak’s Noodle \u9ea5\u5940\u96f2\u541e\u9eb5\u4e16\u5bb6, Centrepoint: Will The “Best Wanton Mee in Hong Kong” Still be Best in Singapore?"},"content":{"rendered":"

\"mak'sEstablished in 1920, “\u9ea5\u5940” means Skinny Mak because Mak was a skinny man, and because wonton noodles are meant to be “skinny” in portions but large in flavors; each bowl of wanton mee, which was originally intended as a snack and not a main meal, is true to Hong Kong’s style, small with two wontons. The Singapore branch aims to be similar in taste to Hong Kong’s 6 outlets. Some\u00a0ingredients, including wonton skin and noodles, are imported from Hong Kong.
\n<\/p>\n

\"mak'sTossed noodles with shrimp roe and oyster sauce ($8.30)<\/em><\/p>\n

Someone at my table quipped, “Wah, they have salt sponsor, is it? Everything so salty.” And true enough, the wontons<\/strong> were super salty, so were the tossed noodles<\/strong>. But the tender beef brisket<\/strong> was very salty in an interesting way that I liked: the surface was mild, graduating into a salty center.<\/p>\n

\"mak'sBeef brisket and tendon ($16.50)<\/em><\/p>\n

\"mak'sWonton soup ($6.90)<\/em><\/p>\n

The tossed noodles were way too undercooked, very tough, dry, hard to tear. The wonton noodle soup<\/strong> ($6.90) was nicer: chewy. Both noodles were alkaline, but that’s just the way Hongkongers like their noodles. Just wash the noodles in red vinegar; that’s how Hong Kongers get rid of the alkaline taste.<\/p>\n

\"mak'sWonton noodle soup ($6.90)<\/em><\/p>\n

Someone at my table concluded, “I don’t eat vegetables and sad to say, the best dish today is the kailan<\/em> ($4.90).” I think Mak’s Noodle serves a different kind of sensibility, the Hong Konger type. Singaporeans like sweet and tender food, with some complexity but without much pungency. I can see how Mak’s Noodle may taste good to Hong Kongers, but for me, the noodles were lost in translation. Perhaps I came with too high expectations for “the best wonton noodles in Hong Kong.”<\/p>\n

Mak’s Noodle Singapore<\/strong><\/h1>\n

176 Orchard Road, Centrepoint #01-63\/64 Singapore 238843
\nT: +65 6235 5778
\nDaily 11am \u2013 10pm<\/p>\n

Value: 6\/10
\nService: NA (tasting)
\nFood: 4\/10
\nAmbience: 5.5\/10
\nRating: 2.583\/5<\/strong><\/p>\n

Written by\u00a0A. Nathanael Ho.<\/a><\/p>\n

This is an invited tasting.<\/em><\/p>","protected":false},"excerpt":{"rendered":"

Mak’s Noodle \u9ea5\u5940\u96f2\u541e\u9eb5\u4e16\u5bb6, the “Best Wanton Mee in Hong Kong,” is now open in Centrepoint, Singapore.<\/p>","protected":false},"author":263488,"featured_media":35117,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_uag_custom_page_level_css":"","_lmt_disableupdate":"","_lmt_disable":"","advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_seo_schema_type":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_wpcom_ai_launchpad_first_post":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"Mak's Noodle, Centrepoint: Best Wonton Noodles in #Hongkong now in 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