Mak's Noodle revisited......

hahahahha I can never ever get enuff of Mak's Noodle
so after our 1st brunch at Tsim Chai Kee....we crossed the narrow street to Mak's

there were so many mixed reviews of this place...
well everyone's palate is so different rite?

I was so mesmerised by HIM separating the huge bundle of really fine noodles into individual portion
the noodles were so fine and elegant as he pulled them up
just like strings on a harp

it's as fine as angel's hair/ cappelinni

the finest pasta in Italy

if only Mak's sell fresh noodles for me to take home to Malaysia
then the possibilities of doin it Italian way or any way u want it
*more like JS's way.....sambal belacan and chilis*
:)))))))))))))))

most customers had been complaining about its portion and size
it's half the size compared to Tsim Chai Kee but 1.5x the price
hence Mak's Noodle is popularly known as Stingy Mak

I supposed there's alwiz a reason for that

good things come in small portion remember???

also the noodles are so fine, if u have a HUGE bowl, by the time u are indulging the last bit, the noodles would have gone soft....rite rite rite???

also if u have smaller portion, u can try the other different noodles served here
rite rite rite???
*at this point, guess I m only convincing myself -_-*
guess this place is only meant for greedy ppl like me?
I dun eat a lot but I lurve VARIETIES~~~~~~~

VARIETIES~~~~~ ho ho ho ho ho ho ho~~~~~
a standard bowl of wan tan noodle, beef tendon noodle and dry wan tan noodle with shrimp roes

only Herm C & LV Elaine hopped over to Mak's noodle with Monkey
the rest of the gang decided it's too much

SEE I TOLD U NOT TO ORDER SUCH A BIG BOWL OF NOODLE earlier!!
see i told u so!!!
*Oh how I lurve this phrase coz HE uses it ALL the time on me*

OH MY~~~~~ yummy and to die for
the tendon were so soft...and jelly-liked
cooked in a superb imperial beef broth
very very tasty!!!

my favourite was this.......wan tan noodle with a huge dash of shrimp roes
so yumSS!!!
with loads of "umami" flavour innit

so now..the comparison of Mak's Noodle vs Tsim Chai Kee
the winner is.......
now I wished I could just grab my own personal bowl and chopstick...
have a bundle of Mak's stringy chewy yummy fine noodles
cross the road
and add Tsim Chai Kee's yummy shrimp broth into my bowl....
then walk back to Mak's to get more yummylicious wan tans...and sprinkle some shrimp roe on top...maybe add a few pieces of beef tendons...here n there
finally....over to Tsim Chai Kee to chomp my superb bowl down coz they have a better dining ambience

hahahahhaahah
I.AM.SUPER.GREEDY :D
*big grin*

so folks...if u r heading to Hong Kong
don't forget to visit both
only at non-peak hours...
else u'll get noodles barely meeting your expectation
coz they had to cater to hungry angry customers fast and forgo the quality

after all each individual is unique...
in terms of palate...
wat works for me may not for u
:))))))))))))
*but if it's ain't good....it won't be on this blog*
:)))))))))))))))

Mak's Noodle,
77 Wellington Street,
Central Hong Kong,

Tel: +852 2584 3810

Tsim Chai Kee Noodle, Hong Kong

standard setting on every table of wooden chopsticks and ceramic spoons
by lookin at the above, u'll know wat's gonna be on the table

Tsim Chai Kee rides on the popularity of the super popular wonton noodle shop - Mak's noodle
coz there's just too many ppl at Mak's and the queue is unbearable
so being lazy customers u'll just hop over on the other side of the road for a quick fix
well u gotta fix a hungry stomach first rite?

Anyway this never happen to us :D
we are KIASU ppl so we'll alwiz visit a popular shop way off its peak hours
so it's either early for brunch by 11am or for tea at 3pm
*the peak hours are better spent shopping when everyone is bz stuffing their face with food ho ho ho*

these days....most establishments in HK hired mainland chinese
similar to Malaysia hiring Cambodian, Laotian, Burmese, Bangladeshi
how come no Thais?? most of the Thais are working in Spore
just like the Filipinos, the remuneration is more attractive in Kiasu-Land

on its menu, there's more combos as compared to Mak's
*but Mak's has got more extensive menu*
and the prices are definitely way way way lower
but is it as good as Mak's???

Baby K already took out her cutlery set
she's hungry~~~~~
she can really chomp on wonton noodles
so guess Baby K is just a carbo eater like her daddy
when she reaches her 12 years old birthday, prollie she can tell the difference between a grand cru vs premier vs village burgundy :P

I alwiz believe u have to start them young....in every aspect of life
:)))))))))))))))
if I ever have kids, they'll be put in express classes to identify lamb vs cow skins
and the different types of dyes used in leather
but most of all, to identify the stitching on any Chanel
REAL vs FAKE

hahahahhahha :P

the men got Hungry........then angry.....and bcame greedy
so they ordered a lil bit of everything

wontons, sliced beef and fresh minced fish balls

"WAHHH u sure u can finish that??? this is only our breakfast!!!"
JS: "Certainly, coz I'm not like u...."

"Wat do u mean, not like me????"
JS: "I KNOW u gonna hop over to Mak's Noodle after this....."

"heeeeeeeeeee.....how did u know?"
JS: "Greedy bugger......of coz, I know u so well!!!!!"
heeeeeeeeeeeeeeeeeeeeeeeeeeeeeee

Monkey had the usual prawn wonton noodle
it came in quite a huge portion *as compared to Mak's tiny bowl of noodles*
the prawns were huge and there's 2 pieces of prawns in each wonton

happy days are here again~~~~
this is wat I called - comfort food :)))))))))))))

the noodles were not as crunchy and fine as Mak's
but on the up side, its broth were sweeter

only thing we didn't like about Hong Kong's noodles are its LYE water
it's very strong and u can taste it on the first bite
lye water are used to achieve the chewy texture of the noodles
also used in making chinese dumplings = zongzi
japanese ramen, century eggs, mooncakes, pretzels
do u noticed that u get that same taste/length/feel when consuming the above food??
I just dun like the after-taste

watch this space tmrw as I'll be bloggin bout Mak's Noodle
heeeeeeeeeeee
as per JS's prediction.....we hopped over to Mak's after this :P

Tsim Chai Kee
98 Wellington Street,
Central, Hong Kong.
Tel: +852 2850 6471

China Club, Hong Kong

JS and his not-so-cute lion
u must touch his ding dong bell for good luck

China Club is an exclusive members-only club
situated on the top 3 floors of Old Bank of China building
which was just a few stones throw away fr HSBC Building

there's a dress code which guests need to adhere to
but thank gawd nobody stopped us coz we were in jeans :P

set in the 1930's Shanghainese style club it's all chic and such a delight to be here
we were transformed back in time with all the beautiful decos
even the waiting staff has got a shanghainese look uniform

the main dining hall at the 13th Floor

thanks to LVMH Pat we got a reservation here
coz China Club is not open to public
wat's more curious tourists like us....hahahahahaha

WAHHHH Lau Foo Tzi!!!! Old Master Q
I grew up with this comic
though I can't read chinese but it's just so farnie to look at the comic and still be able to understand it

Suddenly I missed reading Old Master Q
in today's hectic life, too many things to read......no time
inclusive of all the fine prints, terms and conditions, contracts, lawyers' letters, agreements.....GAH so much of reading to do!!!!!!! they are like stacks ok....not in pages!!!! all drafted by lawyers...I don't envy u lawyers out there, but why do u like to make life so complicated and kiasu???
Let's not talk about work here....

a snippet of Old Master Q comic
see u dunnit to understand chinese to enjoy it....tee hee hee

our private room is on the 15th floor
so we need to climb the steps till the top

pic taken after our brunch
I just wanna show u the beautiful art pieces and paintings by chinese artists from Hong Kong, China and Taiwan
some has got big names while some artists are emerging ones

Ta-DA!!!! our private room was so beautiful :))))))))))
lurve the fuchsia cushion seats on the wooden chair

I dunno how did those ppl sat on those hard wooden chairs during the olden days time
or prollie their asses were so thick, it doubled up as cushion??
well fr wat I gathered during all my museums visits....those hundred years old painting depicted FAT ppl...really plump and round and tiny

either all painters around the world were so infatuated with FAT ppl or
olden days ppl WERE FAT
but wat I heard was FAT = FERTILE = PROSPEROUS
>.<

I m totally the opposite
I have hollow legs...never get fat despite the amt of food I stuffed into my face
I m not fertile coz all I have now is my Berr darlin :))))))

definitely not prosperous coz all my $$$$ went to bags, shoes, food, wine, travel

our private room came with a reading area

and a cute dialing phone
any of u out there used this type of phone before???
where u stick ur lil fingers into the hole and wind it clockwise until the dent that stops u
one number at a time
walau...like this...by the time i finished dialing any type of emergency would have escalated


WOW a double fan!!! for double action!!!!
so cute :)))))))))))

wat a perfect setting
this private room also came with a private marble bath and washroom
it also overlook out to the harbour of Hong Kong

the menus looked so colourful and pretty :))))))))))))))
we were so happy coz there's ENGLISH in the menu
kekekekkekekekekek

steamed Shanghainese dumplings - xiao loong bao
all in their individual basket

we decided not to order too much of food coz this was Brunch
and we have a huge dinner to follow suit
not to mention tea and snacks in between

LV Elaine was craving for Macaronis
this wasn't in the menu...specially made for her
hahahahahaha
typical Tai Ping Koon styled breakfast

Tai Ping Koon is actually another restaurant
that served Western HK styled food
this type of cuisine was especially created during the British colonial time
food such as Swiss sauce chicken wings, dried fried beef hor fun, baked crabmeat in shell
*it's like Malaysian Hainanese food such as Hainanese chicken rice and hainanese chicken/pork chop, Hainanese pork bun*
and now back to that bowl of macaronis with crispy pan fried luncheon meat
was so yummy we had 2nd helpings
hahahahhahaa
the green peas was an add-on coz usually they don't
but it's good coz it's FRESH PEAS fr the pods
u can taste the difference

handmade noodles in a yummy broth served with Shanghainese Ham
this was really good too
the broth was clear and packed with flavours

my beloved Char Siew Paos
soft and fluffy
sweet and savoury on the inside

no Dim Sum is complete without Har Kow
steamed crunchy crystal prawns in even more crystal thin glutinous rice sheets
in each har kow there's 2 crunchy prawns...:))))))))
with such fresh artisan dim sum....no sauce needed to consume them

with Har Kow, there's alwiz Siew Mai
this one was special, with a piece of Wolfberry = Goji Berry = Kei Chi
inside the siew mai, there's more prawns and minced pork

Congee!!!!!!
we had congee everyday in Hong Kong
from breakfast till supper :P
coz it's just too good

Kah Li Yu Tan = Fish Balls in curry
hahahahhaha
another streetfood of Hong Kong made an appearance here in China Club :P
this one was really good bcoz the curry was awesome

this one was not ur typical usual cheong fun

there's Yu Tiao = cullers inside
so u get a silky smooth cheong fun on the outside
then u bite into the crispy really crispy yu tiao

dried shrimps cheong fun
the concept here is really clean
China Club serves their cheong fun with sauce on the side
so the sweet soya sauce and chili oil were served separately

steamed phoenix claws = chicken feet and pork ribs
since the concept is clean....it's not ladden with a lot of black bean sauce
just some hint to elevate the flavours so u can still enjoy the true taste of its fresh ingredients

minced beef balls with chestnuts and salted vege
it's really good coz there's no flour added
it's ALLLLL MEAT

deep fried yam puffs were so crispy...
well wait till u see its inside

my lord.....wat the hell is inside?!?!?!
no wonder it's soooooo GOOOD and YUMMMYYY!!!!!
soft, juicy with a crispy crust

steamed glutinous rice in lotus leaf

with shrimp paste, dried scallops and some dried seafood inside
very very tasty!!!!

Snow Pea Shoots!!!!

Last nite JS cooked this for dinner
now u can buy snow pea shoots at Village Grocer
*but they are really expensive......-_- *
Snow Pea shoots grow very well during winter, even when they are covered in snow

last but no least....fried eggs with egg white and dried scallops with asparagus
this dish was specially ordered for carb eaters on the table
*well u know who*

I think I've forgot the pics of egg tarts here
anyway no desserts coz we headed elsewhere for more food :P
ppppfffftttttttttttttt

my face looked long but I was very eppy :P
*it's the camera lens*
the private lift was full of more Old Master Q
oh damn...I need to get hold of one copy today :)))
do u know where to get??

China Club
13/F, Old Bank of China Building,
Bank Street, Central,
Hong Kong.

Tel: +852 2521 8888