Macau : Wong Chi Kei

2015-04-11 14.55.58-press

Apr 11
Sat, 2:35 PM UTC+8

Listed as one of the must try places when in Macau, we weren’t too enthusiastic when some locals walked passed and uttered : This place is not as nice as it used to be.

There is a numbering system here and the queue gets long. No problems for Singaporeans since you all love to queue.

Some large parties may have to wait some 30 minutes. Be prepared to share tables if you are a couple too.

Order time and it was the dry shrimp roe noodles, wan tan soup noodles, dumplings and fried dumplings.

MOP 60/ HKD 60. This one was joyful. Shrimp dumplings are the best!

The star was probably the soup noodles and dumplings. A flavorful broth, tangy noodles and tasty shrimp dumplings is a combination that cannot go wrong.

MOP 36/ HKD 36.

The dumplings are a joy to eat and should be ordered on every visit.

The fried dumplings was mediocre and something I will never order again. The sauce given for it was an abomination of water and a sad excuse for being called chilli sauce.

MOP 36/ HKD 36.

My dried shrimp roe noodles was as it is, dry and oiled down. The shrimp flavor was strong and made up for its namesake. Experience has told me that Malaysia makes the best dried wan tan noodles but in Macau and Hong Kong, you need to devour the soup version.

Time to head back to the hotel to check in.

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