We wanted to try the famous Mak’s Noodles, but it was already closed for the day. So we went over to Tsim Chai Kee which is just directly opposite Mak’s. Apparently the Hong Kong locals prefer Tsim Chai Kee which they say is more value for money.
Their king prawn wontons are truly outstanding! Slightly smaller than a golf ball, each prawn wonton is fat, crunchy, juicy, and full of crustacean sweetness. The broth is also rich and flavoursome.
Unfortunately, the noodles are too alkaline for my liking. Noodles with a strong alkaline taste is a pet peeve of mine! Even the soup started to taste very alkaline after a while because of the noodles soaking in it.
We also tried the beef noodles. The beef slices are smooth and tender, but the tenderness is the kind that comes from a liberal use of artificial tenderizer.
If you don’t mind the alkaline taste of the noodles, the ingredients here are very fresh and prices are certainly very pocket-friendly (about S$3.60 based on prevailing exchange rate of approx. S$1 to HKD6.20).
Tsim Chai Kee Noodle 沾仔記
Shop B, G/F Jade Centre, 98 Wellington Street, Central
Tel: +852 2850 6471
Open daily: 9am to 10pm
Photo(s) in this post are taken with Sony NEX-3N (review unit from Sony Singapore).