Description
麥奀雲吞麵世家 Ma Un Kee
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：Ideal Hot Pot / Local Made
🌱 About the Producer / Supplier：
一嚐雲吞麵世家真傳滋味
Mak's Noodle (Chinese: 麥奀雲吞麵世家) is a traditional Cantonese restaurant in Central, Hong Kong, specialising in wonton noodles. The founder of Mak Kwong Kee, Mak King-hung (nicknamed Mak Kwong), is the son of the "King of Guangzhou Wonton Noodles" Mak Won-chi. He inherited his father's unique skills and opened the first Mak Kwong Kee on Gilman Street in Central in 1968. The round-eyed wontons he prepared exude a rich and authentic Xiguan flavor and were deeply loved by Hong Kong people at the time, becoming a classic Hong Kong cuisine.
麥光記の創業者、麥景鴻（愛称：麥光）は、「広州ワンタン麺の王」麥元琪の息子です。父の卓越した技を受け継ぎ、1968年にセントラルのギルマン街に麥光記1号店をオープンしました。彼が作る丸い目ワンタンは、濃厚で本格的な西邑の風味を醸し出し、当時の香港の人々に深く愛され、香港料理の定番となりました。
History
Dating back to the 1960s, the business is now in the run by Mak Chi-ming, a third-generation descendant of Mak Woon-chi (麥煥池) who once served the dish to the President of the Republic of China Chiang Kai-shek.[2] It is claimed that the recipe has remained unchanged since Mak's grandfather's time.[citation needed]
The restaurant has its roots in a Guangzhou eaterie established before World War II by Mak Woon-chi. One of his sons, Mak King-hung (麥鏡鴻), nicknamed Mak Ngan (麥奀) because he was extremely skinny as a child, started an open air food stall in Central in 1968 where his younger brother was the chef. The founder retired in 1983, and renounced his food stall license in lieu of HK$36,000 in compensation from the Hong Kong government.
The founder's eldest son, Mak Chi-chung (麥志忠), opened his own restaurant Chung Kee Noodles (忠記麵家), in 1986, while Mak senior partnered his son-in-law in 1989 to reincarnate his original business in Wellington Street. He ran the restaurant himself and retired again in 1996. The business was succeeded by his second son Mak Chi-ming, the current proprietor.
In recent years, Mak's Noodle has established outlets at Olympian City, China Hong Kong City, Causeway Bay and Jordan, and one restaurant in Macau. Their first Singapore outlet opened on Orchard Road in the Centrepoint shopping mall, with by a second outlet at Westgate Shopping Mall in Jurong East.[citation needed]
On 21 December 2020, Mak's Noodle announced it will be shutting its flagship – and last remaining – outlet in Singapore at The Centrepoint mall on 28 Feb 2021.
Hot pot, also known as soup-food or steamboat, is a cooking method that uses water or soup to cook food in a thermal pot.
Its specialty is that you can eat it while cooking. Because it is cooked and eaten immediately, the food is still steaming hot when you eat it.
"Hot pot" is the most important type of food in winter, with a variety of soup bases, dishes, meats, and a wide variety of hot pot ingredients;
We strive to select healthy, high-quality, and excellent local and foreign ingredients. We hope to create new innovations for everyone!
🌱 Supplier Products：
🛍 Product Information：
Mak's (麥奀記) Noodle's Whole Tiger Prawn Wontons (220g)
Each piece is made with a whole tiger prawn, plus a secret marinade, handmade every day, wrapped in a thin dough crust, leaving a fragrance on the cheeks.
Founded in the mid-1940s by Mr. and Mrs. Mak Min King and Mr. Mak Kong Siu Ho, it initially operated in Jordan Lane, and later moved into its current ground floor shop. When it set up a stall in the alley, it attracted many neighbors and celebrity customers. Today, there are even many tourists who come from across the ocean.
Mak's Noodle products, whether noodles, wontons, soups are all produced in-house, the technology is passed down from generation to generation, so that this bowl of wonton noodles has been circulated for half a century, insisting on "careful" production, can keep the standard unchanged.
With more than 20 employees, Mak's Noodle's has won numerous awards over the years and has been a Michelin-starred Bib Gourmand recommended restaurant since 2018.
In 2021, Mak's Noodle's Noodle House also launched its own brand of frozen wontons and dumplings, which are available in major supermarkets and online platforms.
His wontons are very special and never change 👍🏽 It’s an indescribable taste of shrimp that I eat at hotels outside 😋 even if it’s my own shrimp. No matter how fresh it is, I can't taste that taste👅
Variety：
Supply Season：Hong Kong is supplied throughout the year.
Storage Method：
Store in refrigerator at -18 degrees Celsius
#Should Be / Avoided：
There are no literature reports.
*Edible Compatibility：
As an accompaniment to soup noodles, river noodles, and rice noodles, such as fish ball and beef ball noodles, beef ball rice (noodles), etc.
Cooking Skills：
Recipe of Making Mandarin Jah-Jan Sauce
Heat 1 tablespoon of oil and stir-fry the shredded pork. Add the 3 sauces and stir-fry for 2 minutes. Add the mushrooms and pickled mustard tuber and stir-fry for 2-3 minutes. Gradually add a little pork bone broth and cook over medium heat for 5-6 minutes until it becomes a fried sauce. You can add a little pepper, sesame oil and sugar to taste.
燒1湯匙油爆炒肉絲，加入3款醬料一同炒2分鐘，再加冬菇及榨菜炒2-3分鐘；逐少注入豬骨湯用中火煮5-6分鐘至成炸醬，可加少許胡椒粉，麻油及糖調味。
大さじ1杯の油を熱し、細切りにした豚肉を炒めます。3種類のソースを加え、2分間炒めます。きのこと高菜の漬物を加え、2～3分間炒めます。豚骨スープを少しずつ加え、中火で5～6分、炒め汁が出てくるまで煮込みます。お好みで、胡椒、ごま油、砂糖を少々加えてもよいでしょう。
🔸 Supplementary Information：
Chaoshan beef package must be optional
This product is for pre -order. The supply depends on the arrival situation. We accept the winter solstice, Christmas and New Year group purchase.
