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These three ingredients became the source of their popularity, and known to provide sizable income to feed 3 generations of their family.

The shrimp wontons at Tsim were a class of its own – fresh chunky prawns (two per dumpling) and minced pork packed into a big ping pong sized dumpling that gave a tasty crunch on every bite.
Therefore many Hong Kongers also call this the ‘ping pong wanton shop’. #DFDHongKong #DFDNoodles

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If you live to eat, then eat your way through the world’s top destination for culinary travel – Hong Kong, ranked by Booking.com travellers.
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For a start, here's Three Toppings Noodle [HK$39] as recommended by Bib Gourmand. This three toppings consist of minced fish ball, sliced beef and king prawn wanton. As much as it's a comfort food, I'm pretty sure it's loaded with MSG. We've been eating so much that I can't catch up with the post!

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Comparison is inevitable when it's just across the street from Mak's Noodles. I prefer TCK for its overall satisfaction; the portion is definitely more generous here, and the broth sweeter and more intense. Despite the bigger bowl (looking at you Mak's), the noodles retained its delightful spring the whole time. The dumplings were generously filled with fresh, crunchy prawns, while fish "balls" were soft and sticky, similar to the fish paste in steamboats. I'll be back.

4 Likes

I found the BEST WONTON MEE for me.😍😋👍 That giant wonton, humongous minced fish paste, tender sliced beef and not forgetting the perfectly cooked noodles. :') Goodness in a bowl for me. 😌 I think this is the best meal so far in HK for me! (kau Kee is next in line!) ps: even the kailan with oyster sauce is so yummy! 😋

Wholesome goodness in one bowl filled my ❤️ and not forgetting my favorite ceylon lemon tea
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#fluffyunicorn🦄 #2019 #hongkong #ighk #igsgfoodies #burpple #cafehoppinghk #面家 #centralhk #nomnomnom #karolinhk #karoltravels✈️ #foodislove #hkculture #bestnoodles

At around 12pm on a Sunday, we found a long snaking queue right outside a packed Tsim Chai Kee, but there were a couple of empty booths in the venerable Mak's Noodle.

Didn't take us long to realize why TCK was so in demand. The humongous prawn wantons were unreal: Two prawns jammed into one unnaturally large golfball of a wanton, and there were three of them. As with the hargaos we had the day before, they were indescribably sweet. The broth was also the stuff of legend - quite clear, not oily at all, but yet strangely reminiscent of prawn noodle soup. Madness.
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